Macaroni cheese with Lincolnshire Poacher

Serves 6

250g macaroni
65g unsalted butter
1 bunch spring onions, chopped

25g plain flour

450ml semi-skinned 
or full-fat milk
150ml double cream

2 tbsps grainy English mustard

Freshly grated nutmeg

225g mature cheddar, such as Lincolnshire poacher
Grated salt and freshly ground black pepper

Step 1) Preheat the oven to 200˚C/400˚F/Gas 6. Cook the macaroni in plenty of boiling, salted water for about 8 minutes until just tender and retaining a little bite. Drain and return to the pan. 

Step 2) Melt 25g of the butter in a saucepan and fry the spring onions for 1 minute until softened. Drain with a slotted spoon on to the macaroni. 

Step 3) Add the remaining butter to the onion saucepan and stir until melted. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk, whisking to remove any lumps. Stir in the cream, mustard and nutmeg and return to the heat. Cook the mixture gently, beating with a whisk until thick and glossy. Stir in about two-thirds of the cheese and a little seasoning. 

Step 4) Tip the macaroni and onions into the pan and stir until coated in the sauce. Turn into a shallow baking dish and scatter with the remaining cheese. Bake for about 30 minutes until golden.

Recipe by Joanna Farrow

Looking for more gorgeous recipes from Country Homes & Interiors? Why not try this mouth-watering Goat's cheese and leek souffle, and for a delightful dessert, what about these apple and cinnamon slices.  

Chosen by Country Homes & Gardens