Christmas pigs in blankets Mac and Cheese by Kacie Morgan
Step by Step
RECIPE INGREDIENTS
8 pigs in blankets
250g dried macaroni
60g Dragon Welsh Salted Butter
30g plain flour
400ml whole milk
1 chicken stock pot or fresh chicken stock
125g Dragon Handcrafted Cavern Platinum grated
125g Dragon Handcrafted Cavern Ruby grated
150ml double cream
1 tbsp fresh tarragon finely chopped
20g sage and onion stuffing mix
RECIPE DIRECTIONS
Cook the pigs and blankets according to the packet instructions, and set aside.
Cook the macaroni according to the packet instructions drain and set aside, reserving some of the cooking water for later.
While the macaroni is cooking, melt 30g salted butter in a large non-stick saucepan or skillet. Once melted, stir in the flour and beat to form a roux, stirring continuously over a low heat for a couple of minutes or so to cook the flour.
Meanwhile, heat the milk in a microwave or in a small pan on the stove and, once hot, gradually stir it into the roux a little at a time over a low to medium heat, stirring continuously until all the milk has been added. By now, you should have a creamy Béchamel sauce.
Add the chicken stock pot and stir until dissolved.
Remove the pan from the heat and add 75g grated Cavern Platinum and 75g grated Cavern Ruby, stirring to combine.
Add the double cream and fresh tarragon, stirring through, followed by the reserved pasta water.
Finally, add the drained macaroni to the mix, stirring to ensure each piece is fully coated in sauce.
Pour the mixture into a deep oven dish, and top with the remaining grated cheese.
Arrange the pigs in blankets on top of the grated cheese, sticking out at a slight angle.
Scatter the sage and onion stuffing mix over the mac ‘n’ cheese, then melt the remaining butter and drizzle it over the top to help to prevent it from drying out, or burning under the grill.
Preheat the grill to a low to medium heat, carefully place the dish inside and grill for 8-10 minutes, until golden and bubbling. Enjoy!