Soufflé mac n cheese
Ingredients
- 25g butter
- 1 tbsp olive oil
- 200g shallots, sliced
- 2 garlic cloves, crushed
- 500g pasta tubes
- 2 tbsp flour
- 500ml whole milk
- 140g gruyère, grated
- 4 eggs, separated
- 1 tbsp Dijon mustard
- 1 tsp grated nutmeg
- 180g pack cooked pulled ham hock
- 100g mature cheddar, chopped into chunks
- 1 tbsp Dijon mustard
- 3 tbsp cider vinegar
- 100ml sunflower oil
- 1 tbsp snipped chives
- 1 tbsp chopped tarragon
- 1 round lettuce, shredded
- 2 Little Gem lettuces
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