An easy, meat free and hassle free recipe for the family on Christmas Eve that's easy on the washing up and will give you plenty of time to wrap your presents!
40g plain flour
1 dsp Dijon mustard
1 egg yolk
1 tbsp of chopped parsley
100g sliced chestnut mushrooms
Crushed sea salt and freshly ground black pepper
250g Dolcelatte or Gorgonzola blue cheese
80g Panko or rough breadcrumbs
30g peeled cracked walnuts
Bring a large pan of salted water to the boil. Add the macaroni. Return to the boil, reduce the heat and simmer for 10 minutes.
Melt the butter in a large saucepan over a medium heat. Add the flour and stir to make a roux.
Cook over a low heat for 2 minutes. Gradually whisk in the milk a little at a time, until you have thick, velvety sauce. Bring the mixture to the boil, reduce the heat, and stir in the mustard then leave on a low simmer.
Sauté the mushroom slices with a splash of oil for two minutes to cook through then drain on kitchen towel and set aside.
Preheat the grill to high. Drain the macaroni well and add it immediately to the sauce. Stir in 150g of crumbled cheese, the egg yolk, parsley and mushrooms. Season with crushed sea salt and freshly ground black pepper.
Pour the mixture into a 24-cm square ovenproof dish, top with the remaining crumbled cheese breadcrumbs and walnut pieces. Grill under a high heat for 2-3 minutes until the topping is bubbling and golden. Leave to stand for 2 minutes before serving. Serve with green salad leaves such as lamb'a lettuce.