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Macaroni cheese with ham hock
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Thierry Laborde makes his version of the traditional family supper
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Ingredients
Method
1. Preheat the oven to 180C/gas 4.2. Bring a large saucepan of water to the boil. Cook the macaroni until it is al dente. Drain and set aside.
3. Melt the butter in a pan, add the garlic, mustard and pimentón. Cook well and add the flour.
4. When the mixture is golden add the milk and vegetable stock and cook until the sauce thickens.
5. Turn off the heat and add half of the grated cheese and stir to melt. Season with salt and pepper.
6. Shred the cooked ham hock into the sauce. Add the macaroni and mix well. Put it into a baking dish and sprinkle the rest of the cheese on top.
7. Bake in the oven for 20 minutes until golden brown.
8. Serve and enjoy.
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Latest Comment
View all comments (6)Very tasty economical and filling.
Hey Isabel - I would use good old firey English mustard. As it only requires a teaspoon - this needs more of a punch than Dijon
I'm just going to make this recipe, I have printed the ingredients but can anyone tell me what kind of mustard to use please
I loved this recipe, I couldn't get a ham hock so I used some chopped pancetta instead and it was lovely. I will try the ham hock though because I thought it looked really tasty.
I think I'll try this using asparagus instead of the hock!
CANT WAIT TO TRY THIS