Phil Vickery's glamouroni cheese
If you thought the humble macaroni cheese couldn’t be bettered - think again!
Phil Vickery shows us how to create glamouroni cheese to liven up Monday mealtimes and will also be revealing the best way to enjoy it on toast.
Serves: 4 to 6 personsPreparation time: 15 minutesCooking time: 20 minutes in total
Ingredients
300g dried macaroni2 medium onion, peeled and very finely chopped4 tbsp olive oil550mls milk1 x 10g vegetable stock cube60g butter, softened40g plain flour200g grated strong Cheddarpinch or two of nutmeg2 level tbsp English mustard8 tbsp chopped fresh basilsaltfreshly milled pepper2-3 slices white bread, crusts removed and made into crumbs
Method
Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add a tbsp oil to stop the pasta sticking together
Warm the olive oil and add the onion and cook for 5 minutes to soften
Add the milk, stock cube then bring to the boil
Meanwhile mix the butter and flour together, to form a paste
Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes
Take off the heat and stir in 150g of the cheese and the cooked macaroni
Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil
Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 10 minutes