Not sure about anyone else, but it seems staying at home seems to increase our appetites and simultaneously reduce the contents of the fridge. Does anyone else relate to this? So, now seems like a good time to open up the CalMac recipe book and share with you the recipe for one of our all-time favourite dishes - the simple but very comforting CalMac and Cheese. It's one of our most popular menu items. Last year we served up an incredible 50,408 portions of this aboard our vessels. Here's how you can recreate it at home, using one of chief cook's easy-to-follow recipes.
Serves 4
You will need:
- 400g macaroni
- 70g butter
- 50g plain flour
- 900ml milk
- 100g of Mull of Kintyre Cheddar - grated
- 2 tablespoons of Parmesan cheese - grated
- 1 tablespoon of Isle of Arran mustard, or English Mustard
- Salt and pepper to taste
- An oven proof dish.
Directions:
- Preheat your oven to 180°C
- Cook the macaroni as per the packaging instructions.
- Meanwhile, melt the butter in a saucepan, then stir in the flour and cook for 2 to 3 minutes on a medium heat, stirring continuously.
- Gradually add in the milk and keep stirring to ensure a smooth consistency.
- Next, stir in the Mull of Kintyre Cheddar and Parmesan and allow to melt. Keep a little back for the topping.
- Add the Isle of Arran mustard and then remove from the heat.
- Drain the macaroni once cooked, then add it to the sauce.
- Place in an ovenproof dish and add some of the left-over grated cheese as a topping.
- Cook for around 20-25 minutes.
- Serve with a side salad of your choice.
For additional variety, you could add 150g of Stornoway Black Pudding - cooked and crumbled, which can be added to the sauce, prior to placing in the oven. This will create a delicious Mac'n'Black.