Cheese Sandwich

Mac n Cheese Sandwich

Mac N Cheese Sandwich

Ingredients

Makes 6

HAM HOCK:

• 1 ham hock, about 2¼lb (1kg)
• 1 bay leaf
• 6 black peppercorns
• a few fresh flat-leaf parsley stalks
• 1 carrot, halved
• 1 celery stalk (stick), halved
• 1 onion, halved and studded with a couple of whole cloves MORNAY SAUCE, MACARONI, AND TOPPING:
• ½ stick (60g) butter
• ½ cup (60g) all-purpose (plain) flour
• 2¾ cups (650ml) milk
• a swift grating of nutmeg (optional)
• 2¼ cups (250g) grated mature Cheddar cheese
• scant 1 cup (100g) grated smoked cheddar cheese
• white pepper and sea salt, to taste
• 12oz (350g) dried macaroni
• panko (or regular fresh) breadcrumbs (enough to cover), mixed with a good couple of handfuls of grated mature cheddar cheese

FOR EACH SANDWICH:

• 2 slices sourdough bread or farmhouse white bread Butter, at room temperature

Method

1. To cook the ham hock, place it in a large saucepan with al the other ingredients :For the ham hock and cover with water
2. Bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, until cooked, topping up the water every now and then
3. Strain the broth (stock) into a bowl and reserve it for cooking the pasta
4. Discard the flavorings and flake the meat from the bone, taking care to avoid any bits of skin or sinew
5. Chop the meat into bite-size chunks and reserve for mixing into the mac
6. Meanwhile, make the Mornay sauce and cook the macaroni
7. Melt the butter in a saucepan over a gentle heat and then add the flour, stirring quite vigorously to form a thick paste (or roux)
8. Let this cook for a few minutes, stirring the whole time
9. Begin adding the milk, a little at a time, stirring constantly and making sure it is incorporated fully before adding more
10. Toward the end, you can start pouring in larger amounts
11. Add the nutmeg and cook over a low heat, stirring, for about 5 minutes
12. When it starts to thicken, add the Cheddar cheeses and stir until melted
13. Remove from the heat and season to taste with white pepper
14. If you need to keep it to one side, cover the surface with a piece of wax (greaseproof) paper to stop a skin forming
15. In the meantime, cook the macaroni, according to the packet instructions, in the reserved ham broth, topping up with a little boiling water, if necessary
16. To assemble and cook the mac, preheat the oven to 400°F (200°C) Gas 6
17. Mix the Mornay sauce with the cooked macaroni and ham hock pieces, then check the seasoning, adding more white pepper and a little salt, if necessary
18. Pile the mixture into a suitable wel -buttered ovenproof dish
19. Sprinkle the breadcrumb and cheese mixture evenly over the top, grating a bit more cheese on top, if desired
20. Bake in the oven for about 30 minutes, until golden brown and crisp
21. Serve hot, if desired, and then keep any leftovers (in the refrigerator) to make delicious sandwiches
22. To make a Mac ‘n’ Cheese Sandwich
23. Spread the bread slices with lots of butter
24. Take 1 slice of the buttered bread and cover it very generously with leftover macaroni and cheese on the un-buttered side
25. Add the second slice of bread on top, buttered-side up
26. Heat a heavy-based frying pan or skil et and melt a little butter in it
27. Put the sandwich into the frying pan and then weight it down with another heavy pan placed on top, and cook until golden and crisp on the bottom
28. Flip and repeat
29. Briefly flip to the original side for 30 seconds or so to make sure it is hot on both sides
30. Drain on paper towels and serve at once