• Time 30 min minutes
  • Serves 4
  • Easy
        • 190g Barbers 1833, finely grated
        • 350g pasta
        • 30g Maryland Farm salted butter
        • 3 tbsp plain flour
        • 150g plain flour
        • 300ml milk
        • 200ml cream
        • 1 heaped tsp wholegrain mustard
        • 200g cooked ham hock, pulled
        • 200g frozen peas
        • Sea salt & cracked black pepper
        • 2 Tbsp of fresh cranberries
        • 30g breadcrumbs
  1. Preheat oven to 405°F (200°C).
  2. Cook the pasta in a pan of boiling salted water 2 - 3 minutes less of time stated on the pack. In the meantime, make the cheese sauce
  3. Melt the butter in a heavy-bottomed pan over a medium heat. Sprinkle in the flour and continuously stir to create a thick paste. Allow to cook for 1 minute.
  4. Combine the milk and cream in a jug and slowly add to the pan stirring continuously to form a smooth, glossy sauce
  5. Stir in the wholegrain mustard before sprinkling in 165g cheese and stir until melted. Remove from the heat add the ham hock and frozen peas and season with a little salt and pepper
  6. Drain the pasta reserving 50ml of the pasta water. Stir both the pasta and the reserved water through the cheese sauce and spoon into a baking dish
  7. In a bowl combine the breadcrumbs and the remaining cheese. Sprinkle over the top of pasta and bake in the oven for 20 - 25 minutes until golden and bubbling
  8. Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, add 100g of Barber’s 1833 Cheddar that has been grated, stirring continuously, until the sauce has thickened. Season to taste.
  9. In a small frying pan add the finely chopped onions along with a knob of butter-cook until soft
  10. 8. Remove the oven, allow to sit for 2 minutes before serving alongside seasonal green vegetables or a fresh green salad