Hairy Bikers Macaroni Cheese Recipe

This Hairy Bikers Macaroni Cheese is a rich and cheesy recipe, which is made with smoked cheddar and an infused milk. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.

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Hairy Bikers Macaroni Cheese Ingredients

For the infused milk:

• 750ml/1¼ pint milk
• 1 bay leaf
• ½ onion
• 3 cloves
• 1 tsp allspice berries

For the pasta:

• 500g/1lb 2oz macaroni
• salt

For the sauce:

• 75g/2¾oz butter
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tsp dried thyme
• 75g/2¾oz plain flour
• 100ml/3½fl oz white wine
• 250ml/9fl oz chicken or ham hock stock
• 1 tbsp chipotle paste
• 200g/7oz smoked cheddar, grated
• 200g/7oz mature cheddar, grated

How To Make Hairy Bikers Macaroni Cheese

1. Infuse the milk: Pour the milk into a saucepan. Stud the half onion with the cloves and add it to the milk along with the bay leaf and allspice berries. Bring the milk almost to a boil, then remove it from the heat and leave it to infuse and cool.
2. Cook the macaroni: Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until it is just slightly undercooked (al dente). Drain well.
3. Start the sauce: Meanwhile, heat the butter in a large saucepan. Add the diced onion and cook until soft and translucent. Turn up the heat and let the onion brown a little for extra flavour. Add the garlic and thyme and cook for a further 2 minutes.
4. Make the béchamel: Stir in the flour to create a roux. Pour in the white wine and stir to form a thick paste. Strain the infused milk, then gradually add it to the pan, stirring well between each addition, until you have a smooth béchamel sauce.
5. Finish the sauce and combine: Pour in the chicken or ham stock and stir in the chipotle paste. Mix the smoked and mature cheddars together in a bowl, then add two-thirds of the cheese mixture to the sauce. Stir until the cheese is completely melted. Add the cooked macaroni and stir to combine.
6. Bake: Preheat the oven to 220C/200C Fan/Gas 7. Transfer the macaroni and cheese to a large baking dish. Sprinkle the remaining one-third of the cheese over the top and bake for 30–35 minutes, until piping hot, browned, and bubbling. Serve in warmed bowls.

Recipe Tips

• How to get a smooth cheese sauce? The key is to add the infused milk gradually to the roux (the butter and flour mixture), whisking constantly between each addition. This prevents lumps from forming.
• Why infuse the milk? This step adds a wonderful, subtle layer of aromatic flavour from the onion, bay, and spices, which makes the final dish much more complex and delicious than just using plain milk.
• Can I use different cheeses? Absolutely. A mix of Gruyère and Parmesan would be delicious, or you could add some Red Leicester for colour. Any good melting cheese will work.
• Why undercook the pasta? The macaroni will continue to cook in the sauce in the oven, so boiling it until it’s just shy of al dente prevents it from becoming mushy in the final dish.

What To Serve With Macaroni Cheese

This rich and hearty dish is a meal in itself, but it pairs wonderfully with:

• A crisp green salad with a sharp vinaigrette dressing
• Garlic bread for mopping up the sauce
• Steamed green beans or broccoli

How To Store Macaroni Cheese

• Refrigerate: Let the macaroni cheese cool completely, then cover it and store it in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked macaroni cheese. Let it cool, then wrap the dish well or transfer to freezer-safe portions. Thaw overnight in the refrigerator before reheating in the oven.

FAQs

• Can I make this ahead of time? Yes. You can assemble the entire dish, cover it, and keep it in the fridge for up to a day before baking. You may need to add 5-10 minutes to the baking time if cooking from chilled.
• My sauce is too thick/thin, what should I do? If the sauce is too thick, you can whisk in a little more milk or stock until it reaches the right consistency. If it’s too thin, you can let it simmer for a few extra minutes to reduce and thicken.
• Can I make this vegetarian? Yes. Simply use vegetable stock instead of chicken or ham hock stock to make this a delicious vegetarian meal.

Try More Recipes:

• Hairy Bikers Leek and Potato Soup Recipe
• Hairy Bikers Beef Stifado Recipe
• Hairy Bikers 3-Bean Chilli Recipe