Black Charcoal Cheddar Macaroni Cheese

Last year I made a Black Garlic Macaroni Cheese for World Pasta Day and Halloween that has become a big thing in the UK in the last five years, but this year I had neither the energy or  or motivation to do anything at home or for the trick and treaters banging on the front door. 

This Black Charcoal Cheddar Macaroni Cheese only appeared on my table as some friends rang me out of the blue wanting to come on over for a short visit  last weekend; and as good hostess I wanted to make them something to eat and as it was short notice, I made do  with what I had at home - pasta, milk and cheese.

Despite how it looks, it tastes just as you would expect - like Mac'n'cheese.  To break the grunge grey-blackness, I did scatter over some chopped spring onions. 

I had picked up the Black Charcoal Cheddar Cheese whilst I was in Cardiff recently.  I had bought some Black Charcoal Cheddar last year but never got round to sharing what it looked like, so partly with blogging in mind and partly because we liked the black charcoal cheese I indulged and paid a few extra pounds to bring this cheese home. Look this one is even designed to look like coal!

This is not a sponsored blog post 

I also spotted this creepy graffiti art on the side of a building in Cardiff recently and thought it would compliment my blog post and a late Link to other Black coloured food recipes 

Black Charcoal Cheddar Macaroni Cheese Bake
Serves 4 - 6
Ingredients
75g butter
1 medium onion - peeled and chopped
75g plain flour800g milk

4 cloves of garlic, crushed

200g-225g Charcoal cheddar cheese, grated plus extra for topping
Salt and ground pepper

300g macaroni pasta

Method
Melt butter in a saucepan, add the chopped onions and cook gently until soft, then garlic and cook until soft.
Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time.

Then whisk in about three-quarters of the cheese and allow to melt into the sauce.  

Cook until you have achieved the required thickness.

Season to taste and combine well.

Cook the pasta according to packet instructions until al dente. 

Drain, then stir into cheese sauce and gently transfer into an ovenproof dish.

Sprinkle over the remaining cheese.
Bake in oven Gas mark 6 for 20 - 30 minutes until golden.  
This dish can be made in advance and reheated.