One of the United States’ most popular fast food dishes has finally made its way over to Europe. After its trip across the Atlantic, our macaroni and cheese has come “dressed” differently though — it’s wearing a British wellington jacket to stave off the cold! Here at Scrumdiddlyumptious, we have an excellent track record when it comes to fusion food, so we hope this tasty Anglo-American combination is to your liking.
Mac & Cheese Wellington
Equipment
- Pot
- Whisk
- Rectangular loaf pan
- Baking parchment
- Baking tray
Ingredients
- 1 oz butter
- 1 oz flour
- 17 fl oz milk
- 12 oz shredded cheddar
- 7 oz shredded mozzarella
- 17.5 oz cooked macaroni noodles
- 1 sheet prepared puff pastry
- 15 slices crispy bacon
- 1 egg egg wash
Instructions
- Melt the butter in a pot. Add the flour, fry briefly, and stir using a whisk. Pour the milk into the pot and stir until the sauce thickens and there are no more lumps. Carefully stir in the cheddar and mozzarella until melted and the sauce thickens.
- Fold in the macaroni noodles and carefully mix the pasta with the sauce.
- Add the mixture into a rectangular loaf pan containing baking parchment and place it in the refrigerator for two hours.
- Roll the puff pastry out on baking parchment and spread the fried slices of bacon on top. Place the solid Mac & Cheese mix onto the lower edge of one short side of the puff pastry. Roll up the Mac & Cheese block in the puff pastry. Place the roll on a baking tray covered in baking parchment and close up the open parts of the puff pastry.
- Whisk an egg and brush it onto the pastry. Bake the Mac & Cheese Wellington in a convection oven set to 360°F for 40 minutes.
VIDEO
So what do you think of our trans-Atlantic creation? This transformation of an American classic may seem rather unconventional at first, but you can’t argue with the great taste. Give it a try! 🙂