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.
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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
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Method
- 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.
- 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.
- 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.
- Stir the pasta into the sauce, then spoon it all into the serving dish and top with the remaining cheese.
- Bake for 30-35 minutes until golden and bubbling, then serve with a green salad.
Nutrition
- 818kcals Calories
- 41.3g (22.6g saturated) Fat
- 34g Protein
- 74.1g (13.2g sugars) Carbs
- 4g Fibre
- 1.9g Salt
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