Incredibly Posh Mac and Cheese


London is so trendy. A few years ago, it was all about Americana. In fact, we’re still kind of into Americana but when Eat is doing daily pulled pork, we know it’s now mainstream. So mainstream that Londoners need something else, something more obscure. So then we were onto Korean food (which we love!)…and then Pret started doing Korean chicken bowls. And now, our favourites – Taiwanese baos! But you know, we still love Americana. There’s something so comforting about American food, whichever state it comes from. American food really goes the extra mile when it comes to flavour.

And now, we’re sorry. We’re going to mess with your mac and cheese. Why would we do that? It’s perfect the way it is. Pasta, milk, cheese, cheese, cheese. Simple, comforting, nostalgic. Why would we insert vegetables? Why sausage? Why would we use leftover lamb fat? Why would we add garlic? Why would we add mozzarella? Because it tastes good, OKAY. Plus this way, you don’t have to make other things. Mac and cheese is not the side dish anymore, it’s the star of the show! And we can pretend we’re getting some actual nutrition, too!

Serves 2-4

1 cup macaroni pasta
1/2 cup Gruyere, grated
3/4 cup Cheddar, grated
1/4 ball of mozzarella, torn into chunks
2 tbsp lamb fat
2 tbsp plain flour
1 1/4 cup semi-skimmed milk
1/2 tsp salt
1/2 tsp pepper
1/2 garlic powder
1 tsp English mustard
4 chipolatas, cooked and chopped
a handful of spinach

  1. Start by parboiling the macaroni. In a large pan, add the macaroni and enough water to cover. Bring to boil and then simmer until the pasta is about half cooked (not quite al dente!). Drain and leave to one side.
  2. In another pan, melt the lamb fat (or any other fat) on medium high heat. Add the flour and whisk continuously until the flour turns golden. Add the milk in a slow stream, whisking all the while. Keep going until the flour is dissolved and the milk is thicker.
  3. Add the salt, pepper, garlic and mustard and whisk until thoroughly incorporated. Take the mixture off the heat.
  4. Add the mozzarella, Gruyere and 3/4 of the Cheddar and mix throughly. Then add the chipolatas and spinach and mix.
  5. Pour the mixture into a baking dish. Sprinkle the rest of the Cheddar on top of the dish.
  6. Place the dish under the grill for 20 minutes until golden.
  7. Enjoy 🙂

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


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