It's National Mac & Cheese Day - En Route
NationalMacandcheeseday

It’s National Mac & Cheese Day

Celebrate with this deluxe recipe from the Studd Siblings

To celebrate National Mac N Cheese Day this July 14, we’ve asked our favourite cheese-loving duo the Studd Siblings to share one of their favourite recipes, the “Gold Class Mac and Cheese”.

It’s a recipe that is “Comforting, indulgent, creamy, dreamy, a little bit spicy, and oh so satisfying – perfect for a night in by the fire and watching your favourite childhood movie” mentioned Ellie and Sam Studd.

“We love that it’s both nostalgic and sophisticated- combining classic comfort food with some fancy cheese to take it to new heights. We love that it gives us the freedom to whip & whiz anything and anywhere.”

Watch the siblings whip this cheesy winter warming dream on Instagram using both KitchenAid’s Cordless Hand Blender and Cordless Chopper. Recipe below.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
NationalMacandcheeseday

Gold Class Mac and Cheese


  • Author: The Studd Siblings
  • Yield: 4 1x

Ingredients

Scale

50 gm loaf of stale sourdough
1 tbsp olive oil
250g macaroni 
180 gm / 3 slices of rindless shortcut bacon rashers, thinly sliced
50g Le Conquérant butter 
1 tablespoon plain flour 
3/4 a cup full cream milk  
100g of Le Dauphin Petite Double Créme or Will Studd Brillat Savarin, cubed
80g/ 1 cup grated, La Couronne- Fort Aged Comté (or any Alpine-style cheese)
1-2 teaspoons of chipotle paste, to taste
Chopped parsley, to serve


Instructions

Preheat oven to 200⁰C/400⁰F.
2. Use KitchenAid’s Cordless Chopper and blitz the stale sourdough into rice size
pieces. Place in a bowl, stir through the olive oil and set aside.
3. Cook the macaroni in a medium pot of boiling water with a pinch of salt until al
dente. 
4. Meanwhile, cook the bacon in a medium non-stick pan, until golden. Remove
bacon and keep the fat in the pan.
5.  Melt butter in the same pan over a low heat. Add the flour and stir for 1 minute.
6. Gradually add the milk, stirring until smooth, reduce heat to a simmer.
7. Add Le Dauphin Double Creme until melted. Then slowly add the La
Couronne Comté.
8. Add chipotle and use the Cordless Hand Blender to smooth out any lumps.
9. Drain pasta and add to the saucepan with the cheese sauce and bacon. Stir
well until well coated. Season with salt and pepper. Pour pasta mixture into 1-
litre capacity, 18 cm ceramic dish. Top with the breadcrumbs.
10. Cook in the oven until golden brown and crispy for approximately 10-15
minutes.
11. Serve immediately and garnish with parsley.

Comments

Your email address will not be published.

Recipe rating

▲ Back to top

come En-Route with us

Sign-up for our newsletter.

By clicking "submit", you agree to receive emails from En-Route and accept our privacy and cookie policy.

Back to top
Send this to a friend