Welsh rarebit and ham hock macaroni cheese

Welsh rarebit and ham hock macaroni cheese
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 30-35 min

This variation on your favourite cheesy classic is just as simple, but made with ale and ham hock for a more decadent flavour. That’s comfort food at its finest.

And that’s not all! See our Marmite macaroni cheese, this one with pesto and an epic toastie creation.

Nutrition: per serving

Calories
818kcals
Fat
41.3g (22.6g saturated)
Protein
34g
Carbohydrates
74.1g (13.2g sugars)
Fibre
4g
Salt
1.9g
Calories
818kcals
Fat
41.3g (22.6g saturated)
Protein
34g
Carbohydrates
74.1g (13.2g sugars)
Fibre
4g
Salt
1.9g

Ingredients

  • 400g macaroni
  • Glug olive oil for the cooked pasta
  • 100g butter
  • 100g plain flour
  • 2 tbsp English mustard powder
  • 200ml ale
  • 1.3 litres whole milk
  • 3 tbsp Worcestershire sauce
  • 100g mature cheddar, grated
  • 100g cheshire cheese, grated
  • 150g cooked ham hock, shredded
  • 3 medium free-range egg yolks

You’ll also need… 

  • 2 litre ovenproof dish

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Bring a large pan of salted water to the boil and add the macaroni. Boil for 5-6 minutes only until the pasta retains a firm bite. Drain, then toss with a little olive oil.
  2. Meanwhile, melt the butter in a large pan over a medium heat. Stir in the flour and mustard and cook, stirring, for 3-4 minutes until it smells biscuity. Off the heat, using a balloon whisk, gradually whisk in the ale, milk and Worcestershire sauce.
  3. Return to the heat and whisk for about 10 minutes until the sauce starts to thicken and bubble. Using a wooden spoon, stir in three-quarters of the cheeses, then cook gently for 5 minutes. Season to taste, then stir in the ham hock and egg yolks.
  4. Stir the pasta into the sauce, then spoon it all into the serving dish and top with the remaining cheese.
  5. Bake for 30-35 minutes until golden and bubbling, then serve with a green salad.

delicious. tips

  1. Make up to the end of step 4 and keep covered in the fridge for up to 24 hours. Bake for 35-40 minutes or until bubbling.

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