In recent years, macaroni and cheese have had a facelift, moving from a simple side dish to a stellar starter, offering additional ingredients such as Buffalo chicken, lobster and truffles. But there is also another way to transform this quintessential comfort food into something spectacular: by being part of a grilled cheese sandwich.
Ingredients of Black pudding macaroni cheese toastie
- 25g butter, plus a good bit extra for spreading
- 2 red onions, chopped
- 1 garlic clove, crushed
- 1 tbsp soft dark brown sugar
- 1 tbsp balsamic vinegar
- 75g macaroni
- 15g plain flour
- ¼ tsp English mustard powder
- Pinch cayenne pepper
- 175ml semi-skimmed milk
- 125g mixed grated cheese (such as cheddar, gruyère and parmesan)
- Olive oil for frying
- 100g black pudding, sliced into 1-2cm rounds (see tips)
- 4 sourdough slices
Also Read: Key lime pie(American)
Method of Black pudding macaroni cheese toastie
- Heat 10g of butter in a heavy-bottomed saucepan over medium heat, add the onions and a pinch of salt, then stir.
- Cook for 15 minutes until completely soft. Increase the heat, add the garlic and cook for another minute.
- Add the brown sugar and vinegar and dissolve the sugar. Cook another 4 to 5 minutes until caramelized.
- Set aside (or see tips). Bring a pot of salted water and boil. Add the macaroni and cook according to the package instructions (10-12 minutes).
- Drain well, then set aside. Melt the remaining 15 g of butter in a saucepan and add the flour, stirring to make a paste.
- Cook for 1 minute, then add the mustard powder and cayenne pepper. Mix well, then remove from heat.
- Gradually pour in the milk, whisking between each addition to make sure there are no lumps.
- Put the pan back on the heat and boil, stirring constantly. Simmer 2 minutes, stirring occasionally until thickened.
- Remove from the heat, stir in the macaroni and 100g of grated cheese until the cheese is melted, then set aside.
- Heat a ball of oil in a pan and add the black pudding. Fry for 4-5 minutes until crisp, then transfer to a plate lined with paper towel to drain.
- Once drained, add it to the macaroni mixture to break it a little and mix evenly. Butter the leaven slices well on both sides.
- Divide the macaroni and cheese between 2 slices – spread around the edges in a uniform layer – and garnish with the rest of the grated cheese.
- Spread the other 2 slices of bread with the caramelized onion, then use to garnish the macaroni and cheese sandwich.
- Heat a large heavy-bottomed skillet over medium heat and add a drizzle of oil. Fry the sandwiches, one at a time, for 2 to 4 minutes on each side until they are golden, crisp and oozing.
- Weigh each sandwich with another frying pan during baking to help them keep their shape and make sure everything sticks well.
- Transfer to a cutting board, cut in half and eat immediately.