Black Isle Ale Cheesy Macaroni
I had a fascinating time staying as a working guest or Woofing (Willing Worker On an Organic Farm) to use the correct term at the Black Isle Brewery. Woofers work four hours a day in return for food and board and it is a chance to learn more about the host’s lifestyle and an introduction of organic farming. I stayed at the Black Isle Brewery where they brew organic live bottle conditioned beers. A quick – and delicious working lunch was wholemeal bread, local Scottish cheddar cheese and Scottish grain mustard and beer – and while I was working, my thoughts naturally turned to food and supper and this was the inspiration for this dish
Ingredients
200g (8oz) Marshalls Macaroni
25 g (1oz) butter
25 g (1oz) flour
350 mls (12 floz) Black Isle Organic Blonde (quality pale ale)
175 g (6oz) cheddar cheese
2 tablespoons whole grain mustard
25 g (1oz) butter
1 onion sliced
Method
1. Cook the macaroni according to the pack instructions.
2. Melt butter, add flour, stir to make a thick paste, gradually add the Black Isle pale ale stirring all the time, till sauce thickens.
3. Add 150g (5oz) of cheese in chunks, add the mustard, simmer.
4. Meanwhile melt the butter and fry the onion slices till golden brown, but not dark brown. Drain off fat and add fried onion to the cheese sauce. Add cooked macaroni and stir well and pour into a flameproof dish. Grate the remaining 25g (1oz) of cheese and sprinkle over the macaroni.
5. Preheat the grill until quite hot and then brown the dish until bubbling and serve immediately.
Serves 4
Preparation and cooking time: 20 minutes. Freezing not recommended
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