- STEP 1
Start by making a roux. Melt the butter in a saucepan on medium heat. Once melted, add the flour and stir well.
- STEP 2
Bring heat to medium-high. Add the bay leaves, garlic powder, onion powder and cayenne pepper. Mix well. Add the milk and cream. Mix well so it isn't lumpy and all is blended together.
- STEP 3
Slice the mozarella into thick slices. Bring heat to high. Add all the cheeses and stir vigorously until melted and mixed. Add the mustard, 1/4tsp salt or a tiny bit more/less, a good grinding of black pepper, a tiny drop of woster sauce, white wine vinegar, the entire nutmeg (fully grated), 1tbsp finely chopped fresh parsley and a sprig of thyme. Mix vigorously.
- STEP 4
Cook for 15 minutes, occasionally stirring.
- STEP 5
Cook macaroni in boiling, lightly salted water with a splash of extra virgin olive oil. Cook until al dente. Drain in a colander. Pour macaroni into a good-size baking tray.
- STEP 6
Pour the hot cheese sauce all over the macaroni. Lightly Toast the panko breadcrumbs. Top the Mac and cheese with all the toasted panko. Chop the tomatoes in half and lightly throw them on top as well and evenly spread. Lightly drizzle with extra virgin olive oil. Take the leaves off the thyme and place them on top. Top with a good sprinkle of parmesan after. Cook in oven on 160 degrees celcius (FAN OVEN) for around 40 minutes until brown on top.
- STEP 7
Eat and enjoy!