Mac and cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Ingredients
- 1/2 whole nutmeg, grated
- A small sprinkle garlic powder
- 50g butter
- 50g plain flour
- 2 small bay leaves (optional)
- 400ml whole milk
- 200g cheddar (mixed mild and mature)
- 50g parmesan, plus more for sprinkling
- 1 sprig fresh thyme
- 1 small buffalo mozarella
- a tiny drop woster sauce
- Sea salt and black pepper
- 150ml double cream
- 1 slightly heaped tsp English mustard
- 1/3tsp onion powder
- 1 1/4 oz American cheese
- A very small sprinkle cayenne pepper
- 3/4tsp white wine vinegar
- 1tbsp finely chopped fresh parsley
Topping, pasta and finish
- 1/2 whole nutmeg, grated
- A small sprinkle garlic powder
- 50g butter
- 50g plain flour
- 2 small bay leaves (optional)
- 400ml whole milk
- 200g cheddar (mixed mild and mature)
- 50g parmesan, plus more for sprinkling
- 1 sprig fresh thyme
- 1 small buffalo mozarella
- a tiny drop woster sauce
- Sea salt and black pepper
- 150ml double cream
- 1 slightly heaped tsp English mustard
- 1/3tsp onion powder
- 1 1/4 oz American cheese
- A very small sprinkle cayenne pepper
- 3/4tsp white wine vinegar
- 1tbsp finely chopped fresh parsley
- Dried macaroni
- 8 cherry tomatoes
- 1 sprig fresh thyme, leaves only
- 3 good handfuls panko breadcrumbs, lightly toasted
- Extra virgin olive oil, for drizzling
Method
- STEP 1Start by making a roux. Melt the butter in a saucepan on medium heat. Once melted, add the flour and stir well.
- STEP 2Bring 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 3Slice 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 4Cook for 15 minutes, occasionally stirring.
- STEP 5Cook 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 6Pour 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 7Eat and enjoy!
