Mac ‘n’ cheese with Clonakilty Blackpudding Crumb
Mac ‘n’ cheese with Clonakilty Blackpudding Crumb
Serves: 4 • Prep Time: • Cook Time:
Dial up indulgence and add the unique taste of Clonakilty Blackpudding to your mac ‘n’ cheese.
Ingredients
Clonakilty Blackpudding 280g, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g mature cheddar, grated
50g parmesan (or vegetarian alternative), grated
Method
- Heat the oven to 200C/180C fan/gas 6. Spread the Clonakilty Blackpudding chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the Pudding and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.