My bag of foraged wild garlic is slowly beginning to shrink in size, but not without a few more dishes.
Todays offering is Wild Garlic with Macaroni Cheese. You can bulk up traditional Macaroni cheese with a number of green vegetables such as broccoli and spinach. Here I chose the seasonal and abundant Wild Garlic. The wild garlic imparts a little chivey flavour and adds texture to what could sometimes be a sloppy dish. I especially liked the topping, not just because of the golden cheese, but also the crisp crunch coming from the baked wild garlic leaves.
Presto Pasta Nights. For those of you who are new to Presto Pasta Nights, or PPN as it is fondly known was the brainchild of Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. There are a few simple rules, but the most important one of them is that the dish must include some sort of noodle. This weeks PPN#210 is being hosted by Three Cookies.
Serves 4 - 6
1 medium onion - peeled and chopped
75g plain flour
200g-225g cheddar cheese, grated
salt and ground pepper
100g wild garlic, washed, blanched and shredded
250g macaroni pasta
Melt butter in a saucepan, add the chopped onions, cook gently until soft.
Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time and then whisk in about three-quarters of the cheese and allow to melt into the sauce. Sir in the wild garlic and season to taste.
Cook the pasta according to packet instructions with a teaspoon of salt until soft.
Drain, then stir into cheese sauce and gently transfer into an ovenproof dish.
Sprinkle over the remaining cheese and bake in oven Gas mark 6 for 20 - 30 minutes until golden. This dish can be made in advance and reheated.