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

  1. Heat 10g of butter in a heavy-bottomed saucepan over medium heat, add the onions and a pinch of salt, then stir.
  2. Cook for 15 minutes until completely soft. Increase the heat, add the garlic and cook for another minute.
  3. Add the brown sugar and vinegar and dissolve the sugar. Cook another 4 to 5 minutes until caramelized.
  4. 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).
  5. Drain well, then set aside. Melt the remaining 15 g of butter in a saucepan and add the flour, stirring to make a paste.
  6. Cook for 1 minute, then add the mustard powder and cayenne pepper. Mix well, then remove from heat.
  7. Gradually pour in the milk, whisking between each addition to make sure there are no lumps.
  8. Put the pan back on the heat and boil, stirring constantly. Simmer 2 minutes, stirring occasionally until thickened.
  9. Remove from the heat, stir in the macaroni and 100g of grated cheese until the cheese is melted, then set aside.
  10. 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.
  11. Once drained, add it to the macaroni mixture to break it a little and mix evenly. Butter the leaven slices well on both sides.
  12. 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.
  13. Spread the other 2 slices of bread with the caramelized onion, then use to garnish the macaroni and cheese sandwich.
  14. 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.
  15. Weigh each sandwich with another frying pan during baking to help them keep their shape and make sure everything sticks well.
  16. Transfer to a cutting board, cut in half and eat immediately.