Ham hock macaroni cheese


First published in 2015
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Begin by cooking the ham hocks. In a large pot, cover your ham hocks in 5 litres water. Bring to the boil, reduce to a gentle simmer, and braise for 3 hours or until tender
Once cooked, remove the ham hocks from the pot, reserving 4 litres of the ham stock. Remove all meat from hocks and shred to bite size pieces. Set the meat aside while you work on the sauce
Strain 800ml of the stock into a large clean pan. Bring the stock to a rolling boil and reduce until you have 100ml left
Add 250ml of double cream to the reduced stock and bring to the boil. Remove sauce from heat, season with salt if needed. Strain the sauce and set aside
  • 250ml of double cream
  • salt
In a large pan of boiling water, cook the macaroni for 7 minutes. Refresh and cut to size of approximately 3cm in length, if needed
In a mixing bowl, combine the whisked double cream, béchamel and hollandaise. Set the mix aside until needed
  • 200ml of double cream
  • 200ml of bechamel sauce
  • 200ml of hollandaise
In a pan, bring 200ml of sauce to the boil, you can reserve the remaining 150ml for another macaroni cheese or cream based pasta dish. Add the shredded ham hock and reduce to coating consistency. Add the cooked macaroni and the chopped parsley. Add salt to taste if needed
Place the macaroni in a baking dish. Spoon over the hollandaise mix to cover macaroni and colour under a hot grill. Finish with Gruyère, fleur de sel and chopped chives. Serve immediately
First published in 2015
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