Patsy’s Mac N Cheese
Another one with mysterious origins. Definitely Northern European, probably shaped in Italy, but modified by the world. It is said that Thomas Jefferson, one of the founding fathers of the United States fell in love with it, so much that he served it at a state banquet way back in 1802.
It is found in the four corners of thhe globe, a comfort food to nourish the soul. It is a perfect midweek meal for a family. Or it can be the centre piece of all side dishes, a casserole of significance.
Although essentially a simple dish, fans love to push the culinary boundaries. You can find it as a snack at a football ground served in a pie. You have the Scottish Macaroni Appreciation Club. Each year the meet to celebrate the joy of Mac n Cheese. They like to surprise the crowd with a mystery version. Previous concoctions have included frogs legs Mac, Monster Munch Mac, and Creme Egg. GOD FORBID.
Not for me such frivolity, I want my Mac to be pure and chaste.
The naming rights go to my late mother-in law, Patricia Chrystal. An absolute gem of a woman.
Ideally it should be served with a quartered tomato and cheese and onion crisps.
Recipe
2 tbsp of unsalted butter
500 ml of milk
2 x Bay Leaves
1 x tsp Black peppercorns
2 x tsp cornflour
350g x Macaroni ( preferably Marshalls)
2 x tsp Dijon Mustard
200g x Mature Cheddar
150g x Gruyere
150g x Apple Smoked cheese
Add the milk, bay leaves and peppercorns to a jug and leave for 1 hour.
Boil the pasta for 1-2 mins less than it says on the pasta.
Melt the butter gently, adding the cornflour to the pot whilst constantly stirring, Strain the milk and add to the pot, aiming to avoid any lumps.
Slowly incorporate the cheeses to make the rich sauce, add the dijon mustard.
Now you have a choice. You can bake it for 20 minutes if you want. But we were too impatient so we wanted it straight away, all gooey and gummy.