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.
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.