Pilgrims Choice Mac ’n’ Cheese
250g Macaroni – cooked al dente
500g grated Pilgrims Choice Extra Mature Cheddar
1 tbsp. plain flour
Salt and pepper
1 tsp cayenne pepper
1 tsp English mustard
1 large beaten egg
300ml double cream
2 slices of day old bread
Pre-heat the oven to 180˚C.
In a large bowl, mix all (except the bread and 100g of grated cheese) the ingredients through the cooked macaroni.
Pour the cheddary pasta mixture into a large oven proof dish and put in the oven for about 30 minutes. You want it to begin to bubble and brown before removing it.
Cut the bread into big croutons and sprinkle over the cooked macaroni with rest of the grated Pilgrims Choice Extra Mature cheese.
Bake for another 15 minutes until the extra cheese has fully melted and you can’t stand the delicious smells any more.
Take it out and serve a massive dollop piping hot.
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