Holwood Farm Shop and Deli offers foodies a true taste of the ‘Garden of England’.
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Mayfield Souffled Macaroni Cheese
6 rashers oak-smoked bacon, finely chopped (optional)
1 large onion, finely chopped
4 tbsp plain flour
2½ tbsp mustard powder
1½ tsp cayenne pepper
4 eggs, separated
150g cream cheese
150g Mayfield cheese
150g Holmbury cheddar
Salt and black pepper
Melt the butter in a saucepan and fry the bacon, if using, until crisp. Remove with a slotted spoon and set aside. Add the onion and soften, but do not allow to colour, then mix in the flour until you have a smooth paste.
- Slowly pour in the milk, whisking until smooth after each addition.
- Remove from the heat, allow to cool a little, then mix in the mustard powder, cayenne pepper, lightly beaten egg yolks and cream cheese, followed by 100g each of the Mayfield and Holbury cheddar.
- Preheat the oven to 200C/400F/gas mark 6 and warm an ovenproof dish in it.
- Meanwhile, cook the pasta in a large pan of salted water for 5 minutes, then drain.
- Pour over the cheese sauce and bacon, if using, and mix well. Season to taste.
- Whisk the egg whites to soft peaks in a large bowl, then carefully fold them into the macaroni mix.
- Spoon into the hot dish, sprinkle over the rest of the cheese and bake for 12-15 minutes or until golden.
Eat with a green salad to assuage some of your guilt.
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