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Top up your muscles’ glycogen stores, or simply chow down on the greatest macaroni cheese you’ve ever eaten, with this turbo-charged recipe from our Kitchen Coach Richard Coates, co-founder of London’s best BBQ restaurant Bodean’s:
- Boil a pan of water and cook some macaroni pasta for 12 minutes.
- While the pasta’s cooking, make some béchamel sauce by throwing in 30g butter, 30g flour and 240ml milk into a separate saucepan on a medium heat. Cook it for 20 minutes, stirring thoroughly to achieve a consistent texture.
- Add a small dash of double cream to the sauce and mix.
- Bring the sauce to the boil, then chuck in your macaroni and stir for 3-4 minutes so it heats up nicely.
- Stir in 1tsp English mustard to boost the flavour.
- Take it off the boil and like Aviccii at Tomorrowland, drop in a big handful of cheese (buy some Gruyère, it’s amazing for baking) – make sure you don’t boil it though, otherwise it will go stringy.
- Empty the whole saucepan into a baking tray, then top with more cheese, some breadcrumbs and chopped parsley.
- Place it under the grill for a few minutes and then enjoy the shit out of it.
20 Nov 2015
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