Macaroni a la Reine

Ingredients

• 8 ounces Pipe macaroni (Approx. 225g)
• 1.5 cups Heavy cream (Original calls for 3/4 pint (approx 350-400ml))
• 8 ounces Stilton cheese or sharp white cheddar (Sliced or crumbled)
• 2 ounces Fresh butter (Approx. 4 tbsp)
• 0.25 tsp Ground mace (Or 2 blades of mace, pounded)
• 0.25 tsp Cayenne pepper (A good pinch)
• 0.5 tsp Salt (Adjust to taste depending on saltiness of cheese)
• 0.5 cup Breadcrumbs (optional)
• 1 tbsp Butter for frying crumbs (optional)

Instructions

1. 1Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (tender but firm to the bite). Drain well and set aside.
2. 2While the water is heating, slice or crumble the Stilton (or white cheese). Measure out the butter, mace, cayenne, and salt.
3. 3In a saucepan, warm the cream slowly over medium-low heat. Add the sliced cheese, butter, ground mace, cayenne, and salt. Stir continuously until the cheese is fully melted and the sauce is smooth and free from lumps.
4. 4Add the drained macaroni to the saucepan with the cheese sauce. Move it gently around the pan until thoroughly mixed and hot. Alternatively, place macaroni on a hot serving dish and pour the sauce over it.
5. 5If using the topping: Fry the breadcrumbs in a little butter until they are a pale golden color.
6. 6Transfer the macaroni and sauce to an oven-safe dish. Cover with the fried breadcrumbs and place under a broiler or in a hot oven until browned on top.