This is my competition-winning macaroni and cheese recipe, no less. This means it is going to take some time to make, but the good news is that the results are well worth the effort. Not only will you be rewarded with kick ass mac ’n’ cheese, you will revel in the kind of smugness that can only come from creating one of the best leftovers sandwiches ever.
The key to this recipe is the inclusion of ham hock, which is simmered with aromatics, creating an incredible ham broth (stock); this is then used to cook the macaroni. The pieces of shredded ham are mixed in with the pasta and two types of cheese to create the ultimate mac daddy.
When pressed and grilled between two slices of bread, the cheese reheats and becomes oozy once again, a gooey mass studded with porky pieces nonetheless. Oh and let’s not forget how good macaroni cheese tastes the day after it’s made…
To cook the ham hock, place it in a large saucepan with all the other ingredients for the ham hock and cover with water. Bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, until cooked, topping up the water every now and then.
Strain the broth (stock) into a bowl and reserve it for cooking the pasta. Discard the flavorings and flake the meat from the bone, taking care to avoid any bits of skin or sinew. Chop the meat into bite-size chunks and reserve for mixing into the mac.
Meanwhile, make the Mornay sauce and cook the macaroni. Melt the butter in a saucepan over a gentle heat and then add the flour, stirring quite vigorously to form a thick paste (or roux). Let this cook for a few minutes, stirring the whole time. Begin adding the milk, a little at a time, stirring constantly and making sure it is incorporated fully before adding more. Toward the end, you can start pouring in larger amounts. Add the nutmeg and cook over a low heat, stirring, for about 5 minutes. When it starts to thicken, add the Cheddar cheeses and stir until melted. Remove from the heat and season to taste with white pepper. If you need to keep it to one side, cover the surface with a piece of wax (greaseproof) paper to stop a skin forming.
In the meantime, cook the macaroni, according to the packet instructions, in the reserved ham broth, topping up with a little boiling water, if necessary.
To assemble and cook the mac, preheat the oven to 400°F (200°C) Gas 6. Mix the Mornay sauce with the cooked macaroni and ham hock pieces, then check the seasoning, adding more white pepper and a little salt, if necessary. Pile the mixture into a suitable well-buttered ovenproof dish. Sprinkle the breadcrumb and cheese mixture evenly over the top, grating a bit more cheese on top, if desired. Bake in the oven for about 30 minutes, until golden brown and crisp. Serve hot, if desired, and then keep any leftovers (in the refrigerator) to make delicious sandwiches—see opposite.
To make a Mac ’n’ Cheese Sandwich
To make a Mac ’n’ Cheese Sandwich
Spread the bread slices with lots of butter. Take 1 slice of the buttered bread and cover it very generously with leftover macaroni and cheese on the un-buttered side. Add the second slice of bread on top, buttered-side up.
Heat a heavy-based frying pan or skillet and melt a little butter in it. Put the sandwich into the frying pan and then weight it down with another heavy pan placed on top, and cook until golden and crisp on the bottom. Flip and repeat. Briefly flip to the original side for 30 seconds or so to make sure it is hot on both sides. Drain on paper towels and serve at once.
Makes 6
INGREDIENTS
FOR THE HAM HOCK:
1 ham hock, about 2¼lb (1kg)
1 bay leaf
6 black peppercorns
A few fresh flat-leaf parsley stalks
1 carrot, halved
1 celery stalk (stick), halved
1 onion, halved and studded with a couple of whole cloves
FOR THE MORNAY SAUCE, MACARONI, AND TOPPING:
½ stick (60g) butter
½ cup (60g) all-purpose (plain) flour
2¾ cups (650ml) milk
A swift grating of nutmeg (optional)
2¼ cups (250g) grated mature Cheddar cheese
Scant 1 cup (100g) grated smoked Cheddar cheese
White pepper and sea salt, to taste
12oz (350g) dried macaroni
Panko (or regular fresh) breadcrumbs (enough to cover), mixed with a good couple of handfuls of grated mature Cheddar cheese (when I made this, I grated a bit more on top and added a bit of grated Parmesan too, simply because I had it lying around, but that’s optional)
FOR EACH SANDWICH:
2 slices sourdough bread or farmhouse white bread
Butter, at room temperature
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