MACARONI CHEESE WITH CRICKETS

Serves: 2

Time: 40 minutes

INGREDIENTS

Macaroni - 140g

Parmesan - 15g

Panko Breadcrumbs - 4 tbsp

Mushrooms:

Butter - 15g

Olive Oil - 15ml

Onion - 1

Thyme Leaves - 4 sprigs

Chestnut Mushrooms - 180g

Garlic Cloves - 3

Dry White Wine - 45ml

Flat-Leaf Parsley - 3 tbsp

Salt and Black Pepper

Bechamel:

Butter - 15g

Plain Flour - 15g

Whole Milk - 300ml

Smoked Cheese - 75g (finely grated)

Mature Cheddar Cheese - 40g (finely grated)

Parmesan Cheese - 20g (finely grated)

Double Cream - 60ml

Salt and Black Pepper

PREP THE MUSHROOMS | 12 mins

Heat the oil and butter in a saucepan on a medium heat.
Finely dice the onion and garlic.
Dice half the chestnut mushrooms, finely slice the rest.
Finely chop the parsley.
Add the onion and thyme leaves, and sauté until soft and translucent.
Add the diced mushrooms and the garlic, and sauté stirring constantly for a couple of minutes until they have softened.
Add the wine, then allow it to cook down for 4-5 minutes until the wine has mostly cooked off and the mushrooms are really soft.
Add the sliced mushrooms, and continue to cook, stirring frequently, for about 3 more minutes until they have softened.
Remove it from the heat, and stir in the parsley.
Season with salt and black pepper.

PREP THE SAUCE | 10 mins

Combine the cold milk in a saucepan with the flour and cold butter.
Place the pan on a medium-heat and whisk constantly as it comes to the boil, then reduce the heat slightly.
Continue whisking constantly until it thickens enough to coat the back of a spoon.
Remove from the heat and immediately whisk in the cheese followed by the double cream.
If the cheese doesn’t all melt, put it back on the lowest heat possible and whisk very vigorously until the cheese has just melted - don’t heat it any longer than necessary or it may split. (If it does split, use a stick blender to bring it back together)

COOK THE PASTA | 8 mins

ASSEMBLE | 10 mins

Stir the cooked pasta into the sauce, along with the mushrooms.
Taste and season with more salt and black pepper if necessary. Add the crickets and stir well, then tip it into a heatproof dish.
Scatter the panko breadcrumbs and grated parmesan evenly over the top.
Place it under a hot grill for 5-10 minutes until bubbling and nicely browned on top.
Serve immediately.