Macaroni cheese is a bit of a marmite dish with some harbouring fond memories of the cheesy, gooey dinner but for others it conjures distant recollections of stodgy and bland school dinners. Our recipe is tweaked with the addition of our new paste, Smoked Chilli Harissa which adds an intense kick to the creamy cheese sauce. Pair with our fragrant homemade quick and easy garlic bread and those school memories of macaroni cheese will be long forgotten.
Put a pan of salted water on to boil, when the water is boiling add the macaroni and cook as per instructions. Preheat the oven to 200 degrees.
In a saucepan melt the butter, then add the flour and cook out for a couple of minutes whilst stirring continuously. Add half the milk stirring all the time until the mixture thickens, stir vigorously to smooth out the mixture before adding the other half of the milk, stirring until the mixture has thickened again. Add 150g of the grated cheese and the Smoked Chilli Harissa and season to taste.
Drain the pasta, mix with the cheese sauce and put in a heavy baking dish, sprinkle on the rest of the grated cheese and the breadcrumbs and put in the oven for 40 minutes or until the top is golden and crispy.
Meanwhile, blitz or pestle and mortar the chopped parsley with the garlic oil and salt. slice into but not through the baguette to make the portions and spread the oil in-between. Wrap in foil and put in the oven for 20 minutes.