Goes with everything, even just on it's own. Gotta love Mac & Cheese!
Note, the final serving in my pictures is a bit dry because I didn't make it straight away but pre-prepped it, then baked. I would advise if doing that to add a bit of extra milk at the end as you pour it into the oven proof dish.
Ingredients
700ml full-fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
50g butter, plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan, grated
50g coarse white breadcrumb
Method
Heat oven to fan 170C/gas 5 and butter an ovenproof dish.
In a small pan warm the milk, onion, garlic and bay leaf until almost boiling.
Remove from the heat and leave covered to infuse for 10 mins, then strain.
Cook the macaroni according to pack instructions until al dente, drain and run under the tap and stir to stop the pasta sticking together.
Melt the butter in the medium pan.
When foaming, add the flour, stirring constantly on a low heat for 1 min to make a roux.
Slowly stir the warm infused milk into the flour and butter paste until smooth.
Simmer for 3-4 mins, stirring often, until the sauce has thickened.
Remove the from the heat, then add the cheddar and mustard powder.
Season, then stir until the cheese has melted.
Mix the cheese sauce through the macaroni to coat it well, then tip into the oven proof dish.
Sprinkle the Parmesan and breadcrumbs over the top
Bake for 15-20 mins
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