Easy Lancashire macaroni recipe by Preston-based The Boho Baker

The gooey richness of Booths’ Lancashire Special Reserve and Raclette cheeses give this dish a fondue like consistency, whist retaining the familiarity and comfort of the traditional dish.

Friday, 26th June 2020, 12:30 pm

The closure of the restaurants, hotels, pubs and cafes they’d usually supply due to the current coronavirus crisis has had a huge impact on their business, so Booths is trying to do its part to keep these fantastic artisan producers going. Booths is particularly keen to help local cheese producers, so here’s a recipe using some of that local produce.

This recipe is by Preston-based The Boho Baker, who is a member of the Guild of Food Writers. This easy Lancashire macaroni will easily feed a family of four. The gooey richness of Booths’ Lancashire Special Reserve and Raclette cheeses give this dish a fondue like consistency, whist retaining the familiarity and comfort of the traditional dish.

Ingredients

macaroni

350g Booths macaroni

200g Booths Tasty Lancashire Special Reserve Cheese

150g Booths Raclette cheese

50g Booths ready grated Parmesan cheese

Booths

1 Booths white baguette

3 rashers Booths smoked bacon

500ml whole milk

2 garlic cloves

2tbsp butter

3tbsp plain flour

Drizzle olive oil

Fresh rocket / salad leaves to serve

Method

1. Preheat your oven to 200C/180C (fan)/Gas Mark 6.

2. Cut off one third of the baguette and slice into relatively small pieces. Drizzle some olive oil on a baking sheet, add the chopped baguette, and bake in the oven for five minutes to crisp. Set aside to cool.

3. Grill the smoked bacon until slightly crisp. Chop into small pieces using a pair of kitchen scissors.

4. Bring a pan of slightly salted water to the boil. Reduce the heat, carefully add the pasta, and the bring the pan to a simmer for 6-8 minutes, or until the pasta is tender. Drain and set aside.

5. Melt two tablespoons of butter in a pan over a gentle heat. Chop one of the garlic cloves and cook in the butter for one minute. Stir in the flour, and cook for one minute more. Add the milk and stir continuously until the mixture is free of lumps. Simmer for 5 minutes until thick and creamy.

6. Remove the pan from the heat and stir in the Lancashire and Raclette cheese. If it doesn’t melt completely, pop the pan back on a low heat and stir continuously until well combined.

7. Add the sauce to the pasta and pour into an ovenproof dish. Top with the toasted baguette croutons, half of the parmesan cheese, and half of the chopped bacon. Bake in the oven for 20 minutes.

8. Whilst the pasta is baking in the oven, slice up the remaining two thirds of the baguette in thick rounds. Pop them under a medium grill, checking every 30 seconds to ensure they don’t burn. Remove from the heat when golden and crisp. Flip the slices of baguette over, and rub the remaining garlic clove over the tops of the untoasted sides. Top with the remaining parmesan and chopped bacon, and grill until the cheese is oozing and the edges are golden.

9. Serve alongside the macaroni cheese and a bowl of fresh, peppery rocket leaves.