Mac & Cheese

Ingredients

Mornay sauce 

113g salted buter

3 garlic cloves chopped 

60g flour 

113g cream cheese

85g grated Gruyère cheese

50g grated cheddar

20g grated Grana Padano

690ml cold full cream milk

1 tsp white pepper

1/2 tsp nutmeg 

Garlic breadcrumbs 

1/2 cup panko breadcrumbs

1/2 tbsp fresh parsley, finely chopped

2 garlic cloves, crushed

Pinch of salt

2 tbsp unsalted butter

To assemble

85g grated tasty cheese

60g grated Gruyère

30g grated cheddar

Zest of one lemon  

250g elbow pasta

Method

Mornay sauce 

Melt the butter in a large saucepan. Add the chopped garlic. Turn off the heat and allow to infuse for 5 minutes. Turn the heat back on, bring to a gentle bubble, then add the flour and mix constantly with a rubber spatula for 3 minutes until thickened. 

Swap over to a whisk, and then add the milk slowly and gradually, constantly stirring with a whisk. Bring to gentle simmer, then simmer for 10 minutes, whisking occasionally - ensuring it does not bubble over. 

Add the white pepper, nutmeg and grated cheese. Mix until combined and melted. Pour into a blender, and blend until smooth. Be sure to hold the lid down tight, as the steam will make the lid potentially pop off and your kitchen will be a cheesey disaster - I can’t stress this enough. Set aside.

Pre-heat fan forced oven to 180°C.

Meanwhile cool the pasts as per packet instructions. 

Garlic Breadcrumbs

Heat the butter over low heat. Add the crush garlic, Simmer for a minute. Add the breadcrumbs, salt and parsley. Constantly stir, until crumbs become nice and golden. Allow to cool on a paper towel lined plate.

Assembly

Drain the pasta, add back t the pot and then pour the mornay sauce on top. Add half of the assembly grated cheese, along with the zest of one lemon. Mix to combine. Pour into a large serving dish or cast iron pan. Sprinkle with remaining cheese, followed by the breadcrumbs. 

Place dish/pan on a large baking tray and bake in the oven for 20 minutes, until bubbling and golden brown. Allow to sit for 10 minutes before serving. 

This will keep in the fridge for a week and in the freezer for up to 2 months. 

Serves 6