BEST CHEESE STRAW RECIPE RECIPES

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state.

Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.

When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.

Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.

Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.

Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.

Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.

Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.

Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.

To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.

Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.

Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.

Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.

Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.

Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.

Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.

Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.

To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.

Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.