Chloe Morgan
The lunchtime classic, Welsh rarebit is a speedy treat that warms you right down to your little toes. So we have decided to combine this classic with a heartwarming pasta bake to create a creamy, indulgent dinner. This cheesy bake is packed with mustard, Worcester sauce and ale to bring out the deep Welsh rarebit flavours. Topped with cheese and crispy croutons to create a melton, oozing dish that hugs you from the inside.
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Makes:
4
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
40
mins
Total Time:
0
hours
50
mins
garlic cloves, crushed
English mustard
worcestershire sauce
Mature Cheddar, grated
slices bread, torn into bite sized pieces
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- Pre-heat oven to 220ºC (200ºC Fan). In a large pan of salted boiling water, cook the macaroni for two minutes less than the cooking instructions. Drain and set aside.
- Next, in a large saucepan over medium heat, add the milk, ale and garlic and stir until it’s simmering. In a separate small bowl, mix the cornflour with a little water until you have a thin paste. While whisking the milk mixture, mix in the cornflour. Continue to whisk for four to five mins until the flour has been cooked out and sauce has thickened enough to coat the back of a spoon.
- Reduce the heat to low and whisk in the mustard, Worcestershire sauce, sugar, 100g mature Cheddar, ham hock and 100g mozzarella, along with a pinch of flaky sea salt and crack of black pepper to taste. Tip in the cooked macaroni and stir so the sauce coats the pasta.
- Pour the pasta in a medium baking dish and spread into an even layer. Put the cubes of bread over the top of the pasta and sprinkle with the remaining cheeses. Bake for 25 mins until it’s golden and bubbling. Serve with rocket on the side if you like.
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