Arbroath Smokies Mac ‘n’ Cheese - James Martin Chef

Name: Arbroath Smokies Mac ‘n’ Cheese - James Martin Chef
Ingredients: 450ml milk; 300ml double cream; ½ onion, peeled; 1 bay leaf; 4 cloves; 75g butter; 15g plain flour; 300g macaroni; 500g cheddar cheese, grated; 2 balls mozzarella, torn; 3 Arbroath smokies, baked in butter and flesh removed and flaked; selection of salad leaves; ½ a shallot, diced; a few chives, chopped; 1 tbsp Dijon mustard; 2 tbsp white wine vinegar; 50ml vegetable oil; a splash of water; Preheat the oven to 240°C.; Cook the pasta as per the packet instructions.; Add ½ the cheese to the sauce, then take off the heat and; Drain the pasta and mix in with the sauce. Pour into an ovenproof dish, and top with the smokies and remaining cheese. Pop under the grill for 5 minutes.; Whisk together the ingredients for the dressing, then dress the salad leaves.; Serve the macaroni and cheese with a side of salad.

www.jamesmartinchef.co.uk

Mac 'n' Cheese but a bit extra! James has added Arbroath Smokies to this favourite dish. It is served with a side salad and a fab dressing!

View Original

Share this recipe:

Ingredients

450ml milk
300ml double cream
½ onion, peeled
1 bay leaf
4 cloves
75g butter
15g plain flour
300g macaroni
500g cheddar cheese, grated
2 balls mozzarella, torn
3 Arbroath smokies, baked in butter and flesh removed and flaked
selection of salad leaves
½ a shallot, diced
a few chives, chopped
1 tbsp Dijon mustard
2 tbsp white wine vinegar
50ml vegetable oil
a splash of water
Preheat the oven to 240°C.
Cook the pasta as per the packet instructions.
Add ½ the cheese to the sauce, then take off the heat and
Drain the pasta and mix in with the sauce. Pour into an ovenproof dish, and top with the smokies and remaining cheese. Pop under the grill for 5 minutes.
Whisk together the ingredients for the dressing, then dress the salad leaves.
Serve the macaroni and cheese with a side of salad.