Macaroni Cheese

Macaroni Cheese

Real Italian macaroni in our traditional handmade creamy cheese sauce, topped with crunchy pancetta and rosemary focaccia croutons. Fantastic!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Preheat your oven to 200°C/gas mark 6.
    2. Remove the film but leave the macaroni cheese in its tray. Place on a baking tray in the centre of the oven and cook for 25 minutes.
    3. Leave to stand for 2 minutes before serving.
    Be careful, the tray will be hot.
    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with garlic bread and a green salad.

    • Macaroni cheese sauce (56%)
    • Fresh macaroni pasta (37%)
    • Crunchy pancetta and rosemary focaccia topping

    Macaroni cheese sauce is made from: fresh milk (46%), Cheddar cheese (25%), fresh whipping cream, white wine, butter, wheat flour, Grana Padano cheese (3%), salt, mustard powder, ground nutmeg, ground white pepper.
    Crunchy pancetta and rosemary focaccia topping is made from: smoked pancetta (39%), rosemary focaccia (29%), Grana Padano cheese (21%), fresh parsley, extra virgin olive oil.
    Fresh macaroni pasta is made from: water, durum wheat semolina, egg powder, sunflower oil, salt.
    Smoked pancetta is made from: pork, salt, dextrose, glucose syrup, antioxidant* (ascorbic acid), preservatives* (potassium nitrate, sodium nitrite), onion, pepper, juniper, laurel, garlic powder.
    Rosemary focaccia is made from: wheat flour, olive oil, skimmed milk powder, rosemary needles, yeast, salt, rosemary oil (vegetable oil, rosemary extract), sea salt.
    *Don’t worry, this is part of the traditional curing method of smoked pancetta.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains gluten, egg, mustard and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.

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Oven roasted plum tomato and mozzarella salad

A brilliant dish to serve along with our Macaroni Cheese.

(Serves 2)

6 plum tomatoes, halved lengthwise, seeds (not cores) removed
1 tbsp good olive oil, plus more for drizzling
1½ tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Salt and freshly ground black pepper
450g fresh, salted mozzarella
12 fresh basil leaves, shredded

1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.

2. Arrange the tomatoes on a baking sheet cut sides up in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.

3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

4. Cut the mozzarella into slices slightly less than ½ an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham's Macaroni Cheese.


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