Method
1. Cook the pasta:Boil the macaroni in salted water according to the packet instructions until just al dente. Drain and set aside.
2. Make the cheese sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to make a roux. Gradually whisk in the milk, cooking until thickened and smooth. Remove from heat and stir in the cheddar and half the Parmesan until melted. Season with salt and pepper.
3. Combine:
Stir the cooked macaroni, finely chopped Opies Pickled Walnuts, and Mini Gherkins into the cheese sauce.
4. Prepare to bake:
Pour the mixture into a buttered ovenproof dish. Mix the breadcrumbs with olive oil and the remaining Parmesan, then sprinkle over the top.
5. Bake:
Bake in a preheated oven at 180°C (160°C fan) / 350°F for 20–25 minutes until golden and bubbling.
6. Serve:
Let cool slightly before serving.
Ingredients
• 300g macaroni pasta
• 40g unsalted butter
• 40g plain flour
• 600ml whole milk
• 150g mature cheddar cheese, grated
• 50g Parmesan cheese, grated
• Salt and freshly ground black pepper
• 6 Opies Pickled Walnuts, finely chopped
• 6 Opies Mini Gherkins, finely chopped
• 50g breadcrumbs
• 1 tbsp olive oil
