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Charlie Bigham’s macaroni cheese: Macaroni pasta in traditional creamy cheese sauce, topped with crispy pancetta and ciabatta croutons.
Macaroni pasta (water, durum WHEAT semolina), MILK, Cheddar cheese (MILK) (17%), cream (MILK), water, mozzarella cheese (MILK) (4%), white wine, smoked pancetta lardons (pork, salt, dextrose, glucose syrup, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate*, flavourings, garlic powder), Ciabatta (wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), sunflower oil, olive oil, yeast, salt, sea salt), Regato cheese (MILK), butter (MILK), wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), Grana Padano cheese (with EGG lysozyme**) (MILK), MUSTARD powder, cornflour, rapeseed oil, salt, parsley, black pepper, rosemary, white pepper, nutmeg.
This recipe is made with some raw ingredients and isn’t suitable for microwaving.1. Preheat your oven to 200°C/ 180°C fan/gas mark 6. (Be careful not to grill by mistake!)2. Remove the film but leave the macaroni cheese in its wooden tray*.3. Place on a baking tray in the centre of the oven and cook for 30 mins.4. Leave to stand for 2 mins before serving. Make sure it’s piping hot throughout.*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
Warning: although we do our very best to take out all the bones, some may remain.
Bigham’s, Coriander House, 2 McNicol Drive, London, NW10 7AW, UK.
