Jack Monroe’s black pudding macaroni and cheese recipe
Jack Monroe’s black pudding macaroni and cheese (Picture: Patricia Niven)
This recipe is incredibly popular with my friends and family – even lifelong black-pudding refuseniks have been converted by its simple, cheesy and comforting deliciousness. Black pudding is cheap and nutritious, although if it’s not to your liking, feel free to substitute with any sausage you’d prefer.
Serves four
Ingredients
3 tbsp baking spread or butter
3 tbsp flour
1 tsp English mustard
600ml milk
200g mature or medium Cheddar cheese, grated
250g macaroni or penne pasta
Salt and black pepper
230g black pudding
1 tbsp cooking oil
1 slice of bread, grated or blitzed into breadcrumbs
How to save on meat
Meat products are one of the most expensive parts of a weekly shop, but there are ways to incorporate them without breaking the bank, says food writer Jack Monroe.
‘Chicken wings, thighs and drumsticks all have bags of flavour, with bonus bones for making rich stocks that you don’t get from the more expensive skinless, boneless and frankly tasteless chicken breasts,’ says Jack.
‘Pork sausages, belly cuts and cooking bacon are usually the cheapest cuts of pig, and you’ll find a little black pudding sprinkled throughout my book as well.
‘For beef, tinned stewed steak is surprisingly delicious, and someone else has done the long, slow, tenderising process for you, meaning it’s quick to cook but tastes like it’s been stewing for hours – just not on your energy bill!’
Method
1. First melt the baking spread or butter in a small pan and stir in the flour evenly to make a roux.
2. Spoon in the mustard, then gradually add the milk, whisking it in a little bit at a time. Add three-quarters of the cheese and continue to cook the sauce for around 10 minutes, until it thickens substantially and the cheese has melted. Remove it from the heat and stand it to one side while everything else comes together.
3. Bring a…
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