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Macaroni ham and cheese

by
Adam Gray
Macaroni ham and cheese

PT45M

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1
Fill a large saucepan with water. Add a splash of rapeseed oil and bring to the boil. Add the dried macaroni and cook as per packet instructions. Once cooked, drain and set aside
2
In a separate pan, add the single cream, English mustard and crème fraîche and slowly melt over a low heat
  • 180ml of single cream
  • 1 tsp English mustard
  • 100g of half fat crème fraîche
3
Add most of the grated cheese to the cream mixture, reserving some for later, and stir until all the cheese is fully incorporated
4
Add the chopped ham to the cream mixture and season with a pinch of salt and black pepper
5
Mix the cooked hot macaroni pasta with the cream and ham mixture and place in an ovenproof dish
6
Sprinkle some more grated cheese on top and place under a hot grill for 4–6 minutes to gratinate the cheese. Serve immediately
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Adam Gray
Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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