Ingredients
For the Macaroni
- 226g Dry macaroni
- 32g Unsalted butter
- ½ Shallot, chopped
- 1 Garlic clove, minced
- 3 tbsp All-purpose flour
- 480ml Milk
- 230g Cheddar, grated
- 1 tsp Dried mustard (optional)
- 250g Cooked pheasant, shredded (use leftover pheasant, or poach a few pheasant breasts in chicken stock before starting)
For the Breadcrumb Topping
- 63g Butter
- 94g Breadcrumbs
Method
- Bring a pot of salted water to the boil and cook the pasta until al dente
- Drain and rinse in cool water and set aside until needed.
- Add the butter to a pan and once melted, add the chopped onions and cook for a few minutes until translucent. Add the garlic and cook for another 30 seconds.
- Stir the flour into the mixture and cook for a minute.
- Add small quantities of milk, mixing until completely combined before adding more. This mixture will thicken as it heats.
- Stir in the grated cheese and the mustard (if using). Continue to cook, stirring occasionally, until the cheese has melted.
- Stir in the pheasant and cooked pasta and season to taste
- For the breadcrumb topping, melt the butter in a small skillet over a low heat and stir in the breadcrumbs until well combined. Continue to stir over a low heat for 3-4 mins until browned
- Transfer the contents to an 8×8 baking dish, top it with breadcrumbs, and bake at 170°C for 20 minutes.