Farmhouse Mac ‘n’ Cheese
2 medium sized saucepans
300 g macaroni
50 g butter
40 g flour
500 ml milk
200 g of semi-hard creamy Cheese, for example Lavistown (grated)
200 g of semi-hard sheep’s Cheese, for example Knockdrinna Meadow (grated)
pinch of ground nutmeg
Cook the pasta in a saucepan for 10 minutes or until ‘al dente’. While the pasta is cooking, melt the butter in the other saucepan on a medium heat and add the flour to form a roux. Gradually whisk in the milk and cook for 10 minutes until it has formed a nice thick sauce. Turn down the heat a little and add all of the semi-hard creamy Cheese and half of the semi-hard sheep’s Cheese, stirring all the time until they have blended into the sauce.
Set the grill to hot. Take the sauce off the hob and stir in the pasta, mixing well. Put the mixture into your oven dish, sprinkle the remaining semi-hard sheep’s Cheese on top and finish with a decent dusting of nutmeg. Grill until the cheese has browned and serve while hot.
Recipe Courtesy of Ailish Durkin at Knockdrinna