This is a fantastic food for the soul kind of recipe. It’s totally, uncompromisingly indulgent and unfeigned. It’s a great dish to eat if you’re feeling a bit blue, sat on the sofa, mid box series marathon.
If you’re not a lover of marmite, don’t worry, the marmite taste is subtle and simply adds a saltiness to this recipe. If you’re not based in the UK, exchange marmite for vegemite or another yeast extract product.
Ingredients (serves 2)
1 tbsp plain flour
¾ pint of milk
200g macaroni pasta
100g chestnut mushrooms (sliced)
2 tsp marmite
100g extra mature cheddar
Grating of vegetarian parmesan (optional)
Salt and pepper
Put the oven on to 190 degrees. Heat a pan of salted water so it is bubbling – when it is, add the macaroni. In a frying pan, fry the sliced mushrooms slowly in about 20g of the butter. In a third, higher-sided pan, melt the remaining butter. Once it has melted, add the flour and mix well. Slowly incorporate the milk, keeping the temperature reasonably high and keep stirring continuously until the lumps have gone and all the milk has been added. This will take about 12 minutes – remember to also keep an eye on the mushrooms and pasta while you are doing this.
Drain the pasta thoroughly once it has been cooked before putting it in to an oven proof dish.
Grate the cheddar cheese and add it to the white sauce along with the marmite, seasoning and cooked mushrooms. Once the cheese has melted, pour over the pasta and stir it all together.
Combine the breadcrumbs and parmesan with a good grind of pepper before sprinkling on top of the pasta. Pop in the oven and cook for about 20 minutes.