Turkish Style Cheddar Macaroni Cheese

Method

Mix the grated Talbot Forest Mozzarella Cheese and Talbot Forest Geraldine Cheddar Cheese together with the dried mint, then divide in half and put in 2 bowls.

Cook the macaroni in boiling salted water for 8-10 minutes until cooked but still slightly firm to the bite. Drain, rinse with cold water to halt the cooking, then return to the pan and toss with a bit of olive oil.

While the pasta cooks, heat a decent splash of olive oil in a large, deep frying pan and cook the onion on a low-medium heat until soft with a hint of colour.

Add the mince, turn up the heat to medium-high and stir regularly until browned. When nearly all the meat is browned, add in the cinnamon, chopped parsley and pepper/tomato paste. Season with salt and pepper and set aside. Heat the oven to 200°C, or 180°C fan bake.

Time to assemble. Lightly oil a 2-litre ovenproof dish. Place half the pasta in the dish and sprinkle over one third of the cheese mixture from the first bowl. Add all the mince and sprinkle again with half the remaining cheese. Top with the rest of the pasta and, finally, the rest of the cheese from the first bowl.

Now for the béchamel sauce. Melt the butter slowly in a large pan over a medium heat until it starts to froth. Whisk in the flour (the mixture will become a thick paste). Continue to cook until the paste turns golden and starts to smell biscuity. Whisking hard, slowly pour in the milk, keeping the mixture moving all the time to prevent lumps. Keep whisking until the mixture thickens enough to coat the back of a wooden spoon. Take off the heat and whisk in the beaten egg. Place back on the heat for a few seconds until it just starts bubbling.

Add most of the second bowl of grated cheeses and the ½ tsp cinnamon to the sauce and stir until smooth. Pour the sauce over the top of the pasta and mince, smoothing it over with a spatula to make sure it spreads to the edges. Top with the remaining cheese.

Place the dish to the oven and bake for around 40 minutes until the top is golden brown and the sauce looks like it has set. Pull it out of the oven and leave to rest for 15 minutes before serving.  

Serve with a side of simple steamed veg.