"When the going gets weird, the weird turn pro." Hunter S. Thompson

Mac and Three Cheeses

Serves four

Ingredients

• 1 x 410g (14oz) tin of evaporated milk
• 200g (7oz) cream cheese
• 2 tsp English mustard
• 0.25 tsp freshly grated nutmeg
• 350g (12oz) macaroni or small pasta shapes
• 1 tbsp soft butter
• 1 small garlic clove, crushed
• 175g (6oz) Comte or cheddar, grated
• 75g (3oz) stilton, crumbled
• 500g (1lb 2oz) green beans
• 1 tbsp chopped chives
• 2 tbsp olive oil
• 45g (2oz) sourdough breadcrumbs
• 45g (2oz) pecans
• 150g (5oz) sun-kissed tomatoes in olive oil (optional)

Method

1. Preheat the oven to 180C/350F/gas mark 4.
2. Whisk the evaporated milk, cream cheese and mustard well. Add the nutmeg and plenty of freshly ground black pepper.
3. Bring 3.5 litres (6 pints) of salted water to a boil, and add the macaroni, slowly, making sure the water is always boiling. Stir for a minute to stop the macaroni sticking together. Test after about eight minutes - the macaroni should be very al dente or slightly undercooked. Drain well and add to the cream-cheese mixture.
4. Mix the butter and garlic and use this to grease a deep 20x20cm (8x8in) baking-dish. Spread half of the macaroni on the bottom of the dish. Scatter on half of the Comte and all of the stilton, cover with another layer of macaroni and finish with the rest of the Comte. Bake for 25 to 30 minutes, or until bubbly and golden.
5. Boil or steam the green beans until tender with a slight crunch - about five minutes. Drain, place in a bowl and sprinkle with the chives.
6. Heat the oil in a frying-pan. When hot, add the breadcrumbs and pecans and cook for two to three minutes, until crisp and golden. Add the beans and toss to coat them well.
7. Serve the macaroni with green beans and, if you wish, a few tomatoes on the side.