Stout of this world mac n' cheese recipe

This indulgent mac & cheese combines tender Chefs’ Selections Macaroni with a silky cheese sauce made from mature cheddar, wholegrain mustard and a bold splash of dark stout. The stout adds depth, savoury warmth and just a hint of bitterness, balancing the richness perfectly. It’s finished with a crunchy, buttery topping of toasted panko and crispy fried onions, then sprinkled with chives for colour and bite. This standout dish brings full bodied flavour and cold-weather comfort in every spoonful - a new pub classic?

METHOD

Chefs’ Selections macaroni – boil in a pan of salty water for 10 minutes, strain off and run under cold water until cold. Strain again and then drizzle with extra virgin olive oil.

For the cheese sauce:

1. In a pan add, butter and plain flour and cook for 2-3 minutes.

2. Then slowly add the stout and stir continuously.

3. Then add the milk slowly until fully combined, fold in grated cheddar and whole grain mustard.

For the crispy onion crumb:

1. Combine all ingredients and lightly toast in the oven at 170ºc for 10-15 mins, stirring regularly.

2. Fold the cold pasta into the hot sauce, top with the onion crumb and garnish with chives

INGREDIENTS

500g Chefs’ Selections Macaroni

For the cheese sauce:

• 250g Chefs’ Selections plain flour

• 400g Chefs’ Selections grated mature cheddar cheese

• 250g butter

• 1500ml full fat milk

• 500ml stout 1tbsp whole grain mustard

For the crispy onion crumb:

• 500g panko breads crumb

• 150g crispy fried onions

• 250g butter