Black Treacle Cured Ham Mac and Cheese
Ingredients
100g Black Treacle Ham (such as The Jolly Hog Black Treacle Ham)
1 pack of Rigatoni (or macaroni)
1 large block of Cheddar such as Somerset Organic Cheddar
2 tbsp butter
330ml milk
2 tbsp Tracklements Smooth Dijon Mustard
2 1/2 tbsp plain flour
How to make it
Bittersweet black treacle cured ham paired with creamy and crumbly Somerset Organic Cheddar makes this Mac ‘n’ Cheese recipe a cut above the rest. Smooth Dijon Mustard adds tangy and spicy flavour to every bite.
- Begin by boiling your pasta according to pack instructions until it is al dente
- Grate the Somerset Organic Cheddar into a bowl
- Add the butter into a saucepan on medium heat
- Add the flour and stir with a whisk or fork until it forms a paste
- Reduce the heat to low and stir in your milk, a small amount at a time
- Add the grated cheese in and continue to stir until all the cheese is in. The sauce will soon thicken into a proper sauce
- Once it’s thickened, add Tracklements Smooth Dijon Mustard
- Drain your pasta then spread it across an oven-proof tray. Pour the cheesy sauce on top of your pasta, making sure it’s all equally covered
- Cook in the oven for about 20 mins on 200°C fan/ 220°C oven. Remove from the oven, tear up the black treacle cured ham into thick pieces and sprinkle on top of the mac and cheese. Return to the oven for a further 5 minutes
- Remove from the oven once the cheese and ham has begun to crisp and wait 10 minutes before serving
Recipe courtesy of Tracklements and The Jolly Hog
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