Stout of this World...

Method

1. Chefs’ Selections macaroni – boil in a pan of salty water for 10 minutes, strain off and run under cold water until cold. Strain again and then drizzle with extra virgin olive oil.

For the cheese sauce:

2. In a pan add, butter and plain flour and cook for 2-3 minutes.

3. Then slowly add the stout and stir continuously.

4. Then add the milk slowly until fully combined, fold in grated cheddar and whole grain mustard.

For the crispy onion crumb:

5. Combine all ingredients and lightly toast in the oven at 170ºc for 10-15 mins, stirring regularly.

6. Fold the cold pasta into the hot sauce, top with the onion crumb and garnish with chives.