Dubliner Macaroni Cheese.

YouTube Video

Ingredients

 300 g Dried macaroni or similar pasta
 20 g Butter
 1 Leekwashed & sliced
 1 ½ tbsp Plain flour
 500 ml Milk
 ¼ tsp Ground nutmeg
 Salt & pepper
 200 g Dubliner white cheesedivided
 1 Vine of cherry tomatoeseach cut in half

Directions

1

Pre-heat oven to 220°C / 200°C fan assisted / gas 7.

2

Cook pasta in a large pot of salted water according to package instructions. Once cooked, drain then toss with a drizzle of olive oil. Set aside.

3

Melt butter in a large pot over a low heat. Add the sliced leek and gently cook until leek has softened. Sprinkle over the flour and mix to combine, turn heat up to medium and continue cooking for 2-3 minutes, stirring continuously.

4

Slowly whisk in the milk, increase heat and bring to a boil, make sure to stir continuously to avoid lumps, cook until the sauce has thickened.

5

Add cooked pasta to the sauce then gently stir until all the pasta has been coated. Add the nutmeg and season to taste with salt and pepper.

6

Stir in 150g of the Dubliner Cheese and fold in the cherry tomatoes.

7

Spoon into an oven safe baking dish then sprinkle with remaining cheese. Bake for 20-30 minutes until golden and bubbling.

Tools

Feel free to print off this recipe (please think of the environment before doing so!) or view the ingredients/directions fullscreen.

More Recipes

Ingredients

 300 g Dried macaroni or similar pasta
 20 g Butter
 1 Leekwashed & sliced
 1 ½ tbsp Plain flour
 500 ml Milk
 ¼ tsp Ground nutmeg
 Salt & pepper
 200 g Dubliner white cheesedivided
 1 Vine of cherry tomatoeseach cut in half

Directions

1

Pre-heat oven to 220°C / 200°C fan assisted / gas 7.

2

Cook pasta in a large pot of salted water according to package instructions. Once cooked, drain then toss with a drizzle of olive oil. Set aside.

3

Melt butter in a large pot over a low heat. Add the sliced leek and gently cook until leek has softened. Sprinkle over the flour and mix to combine, turn heat up to medium and continue cooking for 2-3 minutes, stirring continuously.

4

Slowly whisk in the milk, increase heat and bring to a boil, make sure to stir continuously to avoid lumps, cook until the sauce has thickened.

5

Add cooked pasta to the sauce then gently stir until all the pasta has been coated. Add the nutmeg and season to taste with salt and pepper.

6

Stir in 150g of the Dubliner Cheese and fold in the cherry tomatoes.

7

Spoon into an oven safe baking dish then sprinkle with remaining cheese. Bake for 20-30 minutes until golden and bubbling.

Notes

Macaroni Cheese
IngredientsDirections