Rarebit Mac 'n Cheese

Pasta in a cheese sauce has to be the perfect comfort food.  Most attempts at pimping up a Mac 'n Cheese usually ruins a good dish. Simplicity is the key.  However, this Welsh Rarebit twist is only a slight departure but makes a big difference to the flavour. 

Ingredients
250g macaroni, or any short-cut pasta
65g butter  
50g flour  
300ml milk  
300g Welsh cheese, such as Caerphilly, grated  
300ml local dark ale  
1 tsp  strong mustard  
2 tsp mushroom ketchup (great vegetarian alternative to Worcester Sauce)
50g breadcrumbs
25g vegetarian Italian hard cheese, finely grated
salt & pepper , to taste

Method

Boil the macaroni in salted water until it's just al dente about 8-10 minutes.

In the meantime pour into a small pan the dark ale. Mix in the mustard and mushroom ketchup. Turn up the heat, bring it to a boil and reduce until it thickens. 

Place the breadcrumbs in a small bowl, then pour over 15g of melted butter.  Stir well to coat. Turn out the breadcrumbs into a frying pan over a medium heat and toast for about 5 minutes. Set aside and allow to cool.

Next melt the remaining 50g of butter in a large pan over a low to medium heat. Then sieve in the flour and stir well to combine. Gradually pour in warmed milk stirring constantly to incorporate the liquid. Continue to add a little at a time to make sure you don't create any lumps.

Once you have a smooth sauce continue to cook for about 5 minutes until it thickens a little but not too much. Add all the cheese and stir in to melt. Then add the ale reduction and stir well to combine. 

Season with salt and pepper to taste.  Set aside.

In small bowl combine the fried breadcrumbs with the grated hard cheese.

Drain the pasta and mix with the rarebit bechamel sauce.  

Pour into a lasagne dish and scatter the cheesy breadcrumbs all over the top. 

Bake in the oven at 190C for 15 minutes.  If the top needs to brown a little more then finish it off under the grill.