Fresh from his tour of Hong Kong chef Phil Vickery returned to the This Morning Kitchen to serve up a macaroni and cheese dish with a twist.
For his mac & cheese dish Phil used: 200g dried macaroni, 1 medium onion, peeled and very finely chopped, 2 tbsp olive oil, 40g butter, softened, 30g plain flour, 275mls milk, 175g grated strong Cheddar, pinch or two of nutmeg, 1 level tbsp English mustard, ½ 10g vegetable stock cube, 4 tbsp chopped fresh basil, salt, freshly milled pepper, 4 slices white bread, crusts removed and made into crumbs.
To prepare the dish: Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add a tbsp oil to stop the pasta sticking together
Warm the olive oil and add the onion and cook for 5 minutes to soften then add the milk, stock cube then bring to the boil.
Meanwhile mix the butter and flour together, to form a paste.
Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes.
Take off the heat and stir in 125g of the cheese and the cooked macaroni. Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil.
Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 10 minutes.