Cheese. Cheese. CHEEEEEESE!!!!! Do you know what? I think I should have been born a mouse! I want you to go on a little journey with me. C’mon, it’s easy, just close your eyes… think of a
whole block little bite of mature cheddar cheese from the West Country. Think of closing your mouth as your teeth sink into the cold, delicious, taste bud tingling creaminess….. Oh! Sorry! I lost myself for a moment there! HAHA! Back to being serious, because that’s what I am (honest!)
Did you know that over 20% of the country eat cheese at least once every 4 days? 55% of us choose the cheeseboard over dessert (I’d have both, if I’m honest, whilst over 65% of the national always have cheese in their fridges? No wonder it’s the Nation’s favourite ingredient!
So, what better way when the British summer is just beginning and it’s still cold and rainy outside like the deepest, darkest depths of winter, than to make a hearty meal to serve at the dinner table for all to tuck into, because almost two thirds of us prefer to enjoy a meal around the table with family and friends, and what better ingredient to use than Cathedral City mature cheddar cheese? I know of not one reason why!
- 15ml Rapeseed oil
- 100g Pancetta, cubed
- 2 Chicken breasts, cubed
- 200g Macaroni
- 10ml Plain flour
- 5ml Dijon mustard
- 50ml Chicken Stock
- 300ml Creme Fraiche
- 200g Cathedral City Mature Cheddar cheese
- Ground black pepper
- Heat the oven to 200℃.
- In a large pan, gently heat the oil.
- Add the pancetta and the cubed chicken breasts and cook for 5-10 minutes until starting to colour.
- Whilst you’re browning the meat, bring a large pan of water to the boil.
- Add the macaroni to the pan of boiling water, stir, reduce to a simmer and leave to cook for 10 minutes.
- Sprinkle the flour fairly evenly all over the browned pancetta and chicken and stir to coat thoroughly.
- Add the mustard and the chicken stock and bring to the boil, stirring continuously.
- Add the creme fraiche and heat through, but do not boil.
- Grate the cheese (sneak yourself a bite – go on; you’re working hard and you deserve it! You must also eat that last little, annoying, bit of cheese that you can’t grate if you value your nails and fingertips.
- Stir through 150g of the grated cheese until melted.
- Drain the macaroni and stir this through the pan of pancetta, chicken and creamy cheese sauce.
- Season with pepper to taste.
- Have another taste, just to make sure that the grating didn’t interfere with the delicious taste of the cheese! Sprinkle (what’s left) of the cheese over the mac’n’cheese.
- Place into the oven for 15-20 minutes until the top is golden, crispy and bubbling beautifully.
- Share with the family if you really must, but make sure they leave you some for a indulgent, tasty snack later!
Most importantly, you must always remember the rules of cooking with cheese;
- Taste a bit as soon as you open the packet.
- Taste a bit more as you prepare it at every stage of the recipe… just in case!
- Only share the finished dish, if you really must.
- Find Cathedral City on Facebook and find out what kind of cheese lover you are.
So, now I’ve shared my #CheeseRules with you because I truly to #LoveCheese tell me what are yours? C’mon, enjoy cheese and ‘Welcome to the Club’