#BarbourSummer: A Taste of British Summer with Anna Mae’s

To celebrate a taste of British Summer, we’ve collaborated with Anna Mae’s to offer you an exclusive twist on a firm favourite - Mac ’n’ Cheese! This popular staple is perfect for cooking for a crowd, so gather your friends…

Date
June 15th 2017
Hey, I’m Tony who founded Anna Mae’s along with Anna 6 years ago and we’ve been serving American inspired Mac ’n’ Cheese at music and food festivals since 2010. This summer, we’ve teamed up with Barbour to bring you a special twist on Mac ’n’ Cheese so you can create this comforting showstopper at home.
 
We promise the universal love for Mac ’n’ Cheese is guaranteed to bring people together. Enjoy our recipe and share your creations using #BarbourSummer!
 
 
A taste of: Mac ‘n’ Cheese:
 
Ingredients list:
For the starter sauce:
• 50g unsalted butter
• 50g plain flour
• 1 pint/ 568ml whole milk at room temperature
• Pinch salt
 
 
For the Mac 'n' Cheese
• 400g elbow macaroni
• 230g mature cheddar, grated
• 90g Monterey Jack, grated
• 30g Parmesan, grated
 
 
For the topping:
• 350g beef mince
• 120ml mayonnaise
• 2 tbsp sweet gherkins, finely diced
• 2 tsp yellow American mustard
• 1tsp white wine vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• Pinch of salt
 
To serve:
• 4 slices of burger cheese
• 1 onion, very finely diced
• 2 gherkins, sliced into rounds
• ½ iceberg lettuce cut into fine strips
• 1 tbsp sesame seeds
 
 
Method
• In a small bowl mix the ingredients for the sauce.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. Pour in to a colander and leave to drain thoroughly.
• In a heavy bottomed pan make the Starter Sauce. Heat the milk until hot but not boiling.
Meanwhile in another heavy bottomed pan melt the butter. Reduce to a low heat and gradually add the flour stirring into a paste with a wooden spoon – this is your roux. Whilst stirring continue to cook for 3 to 4 minutes or until it turns golden in colour, being careful not to overbrown the mixture, this means it’s burnt.
• Slowly whisk the milk into the roux a little at a time, stirring vigorously. Once fully combined turn up to a medium heat and cook for another 5 – 8 minutes or until the sauce is thick enough to coat the back of the wooden spoon. Make sure you stir constantly to keep the sauce smooth and to make sure it doesn’t stick to the bottom of the pan. Season with salt and add the cheese and mix until melted. Fold in the pasta. Stir occasionally to stop sticking.
• Roll the beef mince into 4 equal sized balls and push down to make patties around 1cm thick. Fry these in a non-stick pan until medium rare – about 2 minutes. Roughly break up into pieces.
• Spoon the mac n cheese into 4 bowls. Lay a slice of cheese over the top of each one.
Divide the beef equally on top of each bowl, spoon over a little sauce and add the onion, gherkin and lettuce in that order. Finish with a sprinkle of sesame seeds.
 
 
We hope you all enjoy the dish! Make sure to tag #BarbourSummer in your creations this summer, we can’t wait to see them!
 
Follow the #BarbourSummer Campaign next week as we bring you an exclusive recipe from food vendors, The Cheese Truck!
 
Shop the Men’s and Women's festival inspired collection online and in store!