NorthLink macaroni cheese recipe

One of the most popular menu choices for NorthLink’s regular passengers is the macaroni made with Orkney Smoked Cheese. It’s delicious and comforting and cheesy with just the right amount of sauce!

One of our most popular menu items is this macaroni made with Orkney Smoked Cheese. It’s delicious and comforting and cheesy with just the right amount of sauce!

Of course, when the macaroni cheese is made on board MV Hjaltland, MV Hrossey and MV Hamnavoe, it is made in vast quantities. The batches made by the galley staff use 5kg of cheddar cheese, 2½kg of smoked cheese and 14 litres of milk!

So, chef George O’Neill made sure to provide us with a more family-friendly recipe for NorthLink macaroni cheese to share!

The recipe below offers generous and glorious servings for at least four people – perfect for a day when the wind is brisk and cold.

Ingredients:

• 500g dried macaroni pasta
• 100g butter
• 100g plain flour
• 1 litre whole milk (warm)
• 250g cheddar cheese (grated)
• 100g Orkney smoked cheese (grated)

Method:

1. Bring a large saucepan of water, on a high heat, to a rolling boil and cook the macaroni a minute less than the packet instructions.
2. Once cooked remove the pan from heat and drain the macaroni in a colander. Cool the pasta using cold running water to prevent the macaroni from over cooking.
3. In a small saucepan, on a low heat, heat the milk very gently. Then remove from the heat until needed – don’t boil it as you may scald the milk.

4. In a medium saucepan, on a low heat, melt the butter gently. Once fully melted add the flour in two stages, using a spatula. Once fully combined, the texture of wet sand should be achieved.
5. Add the warm milk gradually with a ladle and use a whisk to ensure a smooth white sauce.

6. Remove the white sauce from the heat and add both the grated cheeses BUT keep a handful of both cheeses to top the macaroni cheese later. Use the whisk to combine evenly – the residual heat will melt both cheeses into the sauce.
7. Season the cheese sauce with salt and white pepper to taste and add the cooked macaroni, mix both together gently with a wooden spoon – and if necessary, add a touch of water to adjust the consistency.
8. Preheat your oven to 200° C / 180° C in a fan oven / gas mark 6.

9. Decant the macaroni and cheese into a suitable baking dish and top with the remaining cheese.
10. Place the baking dish into the oven for 15 – 20 minutes until the topped cheese has completely melted, and is bubbling and hot.
11. Remove the baking dish from the oven and allow to rest for 5 minutes before serving.
12. Enjoy!

By George O’Neill
Chef from Aberdeen who considers himself very lucky to live and work in the beautiful Orkney islands. When on leave from the ship, George enjoys cooking for family and friends and hanging out with his wonderful daughter, Eva.

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