Mac ‘n’ Cheese is awesome, lets face it. Its the simplest and most delicious of all basic pasta bakes and when you do it properly it tastes absolutley epic! What we’ve done is taken a slight twist on the recipe add a little bit of greenery and a little bit of epicness to the whole prospect and we’ve chosen to do that with Asparagus. The reason, because asparagus is epic when taken with bacon and cheese and given that these are two key ingredients of Macaroni Cheese we thought why not chuck it in there. If you follow our instructions closley then you should wind up with a thing of beauty!
You will need:
- 50g Garlic Butter
- 50g Plain Flour
- 1 pint milk, get 2 incase but you should only need one.
- 125g Asparagus Tips (Get the smaller kind if you can)
- 150g Cheddar Cheese
- 130g Pancetta
- Black Pepper
- 300g Dried Macaroni
To Make It:
- Set your oven for 200 degrees C
- Fill a pan full of water and bring to the boil, add a little salt.
- Add the Macaroni to the boiling water and cook until soft and edible, you know, like Pasta.
- While thats going on, gently melt the butter in another pan.
- When the butter has melted, take it off the heat add the flour to the Pan
- Mix the flour and butter into a paste, it should have a doughy consistency and clump together.
- Put the paste back on the hob for a couple of minutes and gently cook it, i’ve read that it gets rid of the taste of flour but i’ve nothing to back that up with.
- Add a quarter of a pint of the milk and keep stirring. As you keep stirring add another quarter and another as the paste slowly dissapears into the mixture.
- Once you’ve added the full pint of milk and the paste has dissappeared completeley increase the heat slightly and the sauce will start to thicken. DON’T whack it all the way up or it’ll stick to the bottom of the pan and burn and your sace will taste like coal miners underwear.
- The sauce should be thick enough to coat the back of a spoon, slightly thicker than Pepto Bismol but thicker than wallpaper paste. If it gets to thick use some of the extra milk we told you to keep around incase and add it until its the correct consistency.
- Add 100g of cheese to the sauce and stir until its melted through the sauce and leave off the heat.
- Tail your asparagus so your left with the tip and maybe a little bit more, basically your cutting it in half and add to a frying pan.
- Add the pancetta to the pan with the asparagus and fry until the asparagus is soft and the pancetta is cooked.
- Drain your pasta.
- Add you Pancetta and Aspargus into your Oven Proof dish.
- Poor the Pasta on top of it and mix it all around.
- Poor the sauce on top until you either run out or can fit no more in and mix it all together. This makes sure there’s a good mix of asparagus, pancetta and cheese sauce in the dish.
- Sprinkle the remaining cheese over the top, and crack some black pepper over it.
- Put it in the oven and bake for about 25 minutes.