This recipe comes from Anna Mae's who specialises in Mac and Cheese (I don't think there's anything better the specialise in!). This recipe for Glastonbrie Mac and Cheese is something great, just like the festival Glastonbury that inspired it - so if you and your other half or friends love festivals and cheese, then this recipe is just the ticket for you.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Glastonbrie Mac and Cheese
This pun is too good to miss, just like the festival that inspired it. Full of flavour and cheese and surely to be a hit, this recipe is made for those mac and cheese, and festival lovers of you out there.
- 400g macaroni
- 1 tbsp unsalted butter
- 70g Japanese panko breadcrumbs (any breadcrumbs will do)
- 60g shop-bought or home-made crispy onions
- 25g flour
- 25g butter
- 600ml milk
- 150g mild Cheddar, grated
- 150g Somerset brie, rind removed and cheese cubed
- A few sprigs of rosemary
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
Melt the butter in a frying pan over a low heat and toss in the panko breadcrumbs to coat. Lower the heat to medium and toast the breadcrumbs until golden. Set aside. Crush the crispy onions and mix them with the toasted breadcrumbs. Set aside.
In a heavy-bottomed pan, add the butter and flour until combined and slowly add the milk until fully incorporated, then reduce the heat to low. Add all the cheese and stir until melted. Stir in the drained pasta.
Transfer to 4 serving bowls, cover with breadcrumbs and beautify with sprigs of rosemary.