Ingredients
- 300g of grated Barber’s Cheddar
- 1 loaf of bread
- 250g Butter
- 1 onion, finely diced
- 125ml white wine
- 150ml of double cream
- 1 tsp Dijon mustard
- 1.2 litres full-fat milk
- 200g toasted hazelnuts
- Spring Onion
Method
- Melt the butter in a large saucepan over a low heat add the diced onion and cook until soft. Next pour in the wine and cook the alcohol off. Stir in the plain flour and cook for 1 minute. Add the mustard
- Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
- Now whisk in the grated cheddar and stir until combined with the sauce
- Bring a pan of water to the boil and add the macaroni pasta and cook for 10-12mins
- Once the pasta has cooked remove and drain, stir in the cheese sauce and set aside to cool
- Now for the next part, generously butter two slices of bread with Barber’s Farmhouse butter place In your toastie maker, butter side out – we used a diablo toastie maker which can be found online at a very reasonable cost.
- Spoon in a generous serving of Mac and Cheese and toast
- These can be made in advance and reheated on party night or alternatively kept warm in the oven while you make a batch. Serve with sprigs of onion or salami
