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A quintessentially Scottish cheese, Isle of Mull is a mature farmhouse cheddar made from unpasteurised cows' milk. Rich and full flavoured, it's the perfect ingredient for an extra special macaroni cheese.
Recipe taken from A Portrait of British Cheese by Angus D. Birditt (Quadrille, £27) Photography ©Angus D. BirdittPreheat the oven to 200°C/Fan 180°C/Gas 6 and butter a deep-sided, medium ovenproof dish. On a medium heat, pan-fry the onion in the olive oil for 5–6 minutes until softened and translucent. Turn the temperature down a little and add the balsamic vinegar and brown sugar. Keep stirring for 3–4 minutes until the onions are coated and sticky, then remove from the heat and set aside.
In a large saucepan, melt the butter and add the flour, whisking constantly to make a roux. Then add the milk in stages, continuing to whisk to prevent lumps from forming. Keep whisking until the sauce thickens, then add the double cream, 1 teaspoon of salt and 150g of the grated cheese, and stir until the cheese is melted. Add the glazed onions to the cheese sauce and combine well.
Meanwhile, bring a large pan of salted water to the boil, add the macaroni and cook until al dente – usually a minute or two less than the cooking time given in the packet instructions. Drain the pasta, then tip into the pan with the cheese and onion sauce, and mix well.
Pour the cheese and onion pasta into the prepared ovenproof dish, sprinkle over the rest of the cheese and bake in the oven for 30–35 minutes until bubbling and browned on top. Serve with plenty of black pepper ground on top.
Preheat the oven to 200°C/Fan 180°C/Gas 6 and butter a deep-sided, medium ovenproof dish. On a medium heat, pan-fry the onion in the olive oil for 5–6 minutes until softened and translucent. Turn the temperature down a little and add the balsamic vinegar and brown sugar. Keep stirring for 3–4 minutes until the onions are coated and sticky, then remove from the heat and set aside.
In a large saucepan, melt the butter and add the flour, whisking constantly to make a roux. Then add the milk in stages, continuing to whisk to prevent lumps from forming. Keep whisking until the sauce thickens, then add the double cream, 1 teaspoon of salt and 150g of the grated cheese, and stir until the cheese is melted. Add the glazed onions to the cheese sauce and combine well.
Meanwhile, bring a large pan of salted water to the boil, add the macaroni and cook until al dente – usually a minute or two less than the cooking time given in the packet instructions. Drain the pasta, then tip into the pan with the cheese and onion sauce, and mix well.
Pour the cheese and onion pasta into the prepared ovenproof dish, sprinkle over the rest of the cheese and bake in the oven for 30–35 minutes until bubbling and browned on top. Serve with plenty of black pepper ground on top.
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15 minutes
Serves 5
