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Rarebit mac 'n' cheese

Name: Rarebit mac 'n' cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 60 g unsalted butter; 60 g plain flour; 440 ml can Guinness (or another stout); 100 ml whole milk; 500 g mature Cheddar, grated; 100 g Parmigiano Reggiano, grated; 2 tbsp Worcestershire sauce; 1 tsp hot paprika; ½ tsp cayenne pepper (optional); 400 g macaroni pasta; 10 sage leaves (optional)

Mac ’n’ cheese offers unadulterated comfort: it is milky and silky, cheesy and soft. In this version, Alexina Anatole makes the cheese sauce with stout – as in Welsh rarebit (aka posh cheese on toast) – because it imparts a savouriness that makes this particularly moreish.

Angela Hartnett serves this recipe for Nick Grimshaw and guests Jordan North and William Hanson on episode 5, Season 5 of Dish, the Waitrose podcast. It’s paired with Marc Dudet Bourgogne Blanc.

Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

3 out of 5 stars(12) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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Ingredients

60g unsalted butter
60g plain flour
440ml can Guinness (or another stout)
100ml whole milk
500g mature Cheddar, grated
100g Parmigiano Reggiano, grated
2 tbsp Worcestershire sauce
1 tsp hot paprika
½ tsp cayenne pepper (optional)
400g macaroni pasta
10 sage leaves (optional)

Method

Preheat the oven to 200oC, gas mark 6.
Melt the butter in a pan over a medium- low heat, then add the flour and stir until a thick paste forms. Cook out the flour for 4-5 minutes, then gradually add the Guinness, whisking as you go until you have a thick, smooth sauce. Gradually add the milk, followed by ¾ of the Cheddar, all of the Parmigiano Reggiano, the Worcestershire sauce, paprika, cayenne pepper (if using) and a good grind or two of black pepper. Stir until the cheese is fully melted. The texture should be thicker than double cream but still very pourable. Leave the sauce over a very low heat until you’re ready to use it.
Part-cook the pasta for 6 minutes in well-salted water. Just before draining, scoop out a mugful of the pasta water and set aside.
Stir the drained pasta into the rarebit sauce and stir in some of the reserved pasta cooking water until it’s your desired thickness (bearing in mind that the pasta will absorb more sauce while it bakes). Transfer to a baking dish (about 31 x 25cm) and top with the remaining Cheddar, then the sage leaves (if using). Bake until golden and bubbling (around 25 minutes).

Cook’s tip

Angela added English mustard to the cheese sauce, and served the dish with a fresh white cabbage slaw: white cabbage, parsley and dill with an olive oil, garlic and white wine vinaigrette.

And to drink...

Marc Dudet Bourgogne Blanc. This white Burgundy offers up a bright, golden yellow colour in the glass. Ripe and expressive aromas of Chardonnay give way to rich, buttery, and toasted notes with a hint of honey.