Mac 'n' cheese toastie
Take your toastie to the next level by filling it with creamy mac ‘n’ cheese – perfect comfort food for colder weather.
Ingredients
For the mac ‘n’ cheese
- 250g/9oz elbow macaroni
- 150ml/3½fl oz evaporated milk
- 150²µ/5½´Ç³ú red leicester, grated
- 150²µ/5½´Ç³ú ²µ°ù³Ü²âè°ù±ð, grated
- 100²µ/3½´Ç³ú mozzarella, grated (see Recipe Tip)
- 1 tsp English mustard
For the toasties
- truffle butter (or regular butter)
- 10 slices gouda cheese
- 10 slices white bloomer bread
- truffle oil, to garnish
- grated Parmesan, to garnish
Method
To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water.
Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed.
Gradually add the grated ²µ°ù³Ü²âè°ù±ð and red leicester, stirring whilst the cheese melts.
Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie!
To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan.
Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy.
Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese.
Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made.
Recipe Tips
Don’t buy pre-grated mozzarella as it has a waxy coating and stops the cheese from melting well.
