1833 Mac and Cheese Toastie canapés

1833 Mac and Cheese Toastie canapés
  • Time 45
  • Serves 4
  • Medium
    • 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
    1. 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
    2. Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
    3. Now whisk in the grated cheddar and stir until combined with the sauce
    4. Bring a pan of water to the boil and add the macaroni pasta and cook for 10-12mins
    5. Once the pasta has cooked remove and drain, stir in the cheese sauce and set aside to cool
    6. 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.
    7. Spoon in a generous serving of Mac and Cheese and toast
    8. 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