Smoky Mac ‘n’ Cheese
Smoky Mac ‘n’ Cheese



  • 75g butter
  • 1 diced onion
  • 2 crushed garlic cloves
  • 1 tsp dried thyme
  • 75g flour
  • 100ml white wine
  • 250ml ham or chicken stock
  • 1 tbsp chipotle paste
  • 200g mature smoked cheddar, grated
  • 200g mature cheddar, grated
  • 500g dried macaroni
  • salt
  • For the infused milk
  • 750ml full cream milk
  • 1 bay leaf
  • ½ onion
  • 3 cloves garlic
  • 1 tsp allspice berries
  • For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.
  • Cook the macaroni for about 7 minutes in boiling salted water, until just al dente. Drain. Meanwhile, make your sauce by melting the butter in a saucepan and gently cooking the onions. Add the garlic and thyme, cook for 2 minutes, then stir in the flour to make a roux. Add the wine, stir to form a thick paste, and gradually add the infused milk a little at a time to make a smooth bechamel. Pour in the stock, the chipotle paste, and combine.
  • Preheat the oven to 220C. Mix the cheeses together in a bowl, and add two-thirds to the sauce, and stir to melt. Combine with the macaroni, transfer to a baking dish, sprinkle with the remaining cheese and bake for 30 minutes. Serve in warmed bowls.
1 hr
6 serving

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