This recipe is from Season Two of Ben’s Menu and we believe it cannot possibly get any better – we hope you agree?
200 g Barilla Maccheroni
300 ml dry white wine
300 ml brown chicken stock
80 g Ashgrove Bush Pepper Cheese
80 g Ashgrove Cheddar
80 g Ashgrove Smoked Cheddar
80 g Ashgrove Vintage Cheddar
1 tsp KEEN’S Mustard Powder
Pinch of truffle salt
1 tsp cornflour
Handful of flat leaf parsley
Ashgrove Mr Bennett’s Blue Cheese, to serve
- In a medium sized saucepan, cook the Barilla Maccheroni until al dente. Approximately 8 minutes.
- In a saucepan add the white wine and reduce by simmering to around 30 mls. In the meantime grate all of the cheeses into a large mixing bowl. Once the wine has reduced, add the stock into the pan and bring up the heat for approximately 1 minute.
- Add the cornflour, truffle salt and mustard powder into the bowl with cheese. Once the stock and wine is up to heat add the cheese. Stir through and add the maccheroni and combine well.
- To serve garnish with flat leaf parsley and crumbled blue cheese