Marco Pierre White's macaroni cheese with soft boiled eggs recipe
A classically cheesy family favourite, but with the addition of soft boiled eggs.
Ingredients
- 2 pints Béchamel (see separate recipe below)
- 500 g macaroni
- 2 handfuls of grated Cheddar
- 1 vegetable stock pot/cube
- 6 –8 eggs
- 1 bunch parsley to garnish
- 2 pints Béchamel (see separate recipe below)
- 17.6 oz macaroni
- 2 handfuls of grated Cheddar
- 1 vegetable stock pot/cube
- 6 –8 eggs
- 1 bunch parsley to garnish
- 2 pints Béchamel (see separate recipe below)
- 17.6 oz macaroni
- 2 handfuls of grated Cheddar
- 1 vegetable stock pot/cube
- 6 –8 eggs
- 1 bunch parsley to garnish
- 100 g butter
- 100 g flour
- 2.3 l semi-skimmed milk
- 2 stock pots/cubes
- 3.5 oz butter
- 3.5 oz flour
- 4 pints semi-skimmed milk
- 2 stock pots/cubes
- 3.5 oz butter
- 3.5 oz flour
- 9.7 cups semi-skimmed milk
- 2 stock pots/cubes
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- For the béchamel sauce: melt the butter in a large, heavy-based saucepan.
- Using the wooden spoon, stir in the flour to make a roux and cook for 1–2 minutes, stirring continuously. Gradually stir in ¾ of the milk, a little at a time, until the paste becomes a liquid.
- Replace your spoon with the balloon whisk, then stir through your final quarter of milk. Whisk through the stock pots/cubes.
- Bring to the boil, then gently simmer for 8-10 minutes. Finally, to remove any lumps, strain the sauce through a fine sieve to produce a smooth velvety texture.
- For the macaroni cheese: soft boil one egg per person so they’re still runny inside. The eggs can be prepared in advance then simply reheated at the end. Carefully remove them from their shells.
- Bring a large pan of water for the pasta to a rapid boil. Dissolve a Knorr Vegetable Stock Pot into it to season the water. Add a little olive oil to stop the macaroni sticking.
- While the pasta is cooking, make a béchamel sauce. Melt in the grated cheese. I use mature farmhouse Cheddar because I like its punch. You can use different cheese to flavour the Béchamel. How much you add is up to you. Some like it more cheesy than others.
- With 2 minutes left to go, put the soft-boiled eggs into a small pan of simmering water to reheat them.
- Drain the macaroni. Season. Put it back in the pan, then mix the pasta and cheese sauce together. Transfer to a serving dish and top with the soft-boiled eggs. Drizzle a little olive oil over each egg and season with some sea salt and a grind of black pepper. Garnish with parsley.
Recipe provided by Knorr
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