Mac and Cheese

Serves 4

1 hour

Ingredients

Macaroni pasta 250g

Gruyere 60g, finely grated

Cheddar 60g, finely grated

Parmesan 60g, finely grated (plus extra for topping)

Butter 60g

Flour 70g

Milk 800ml

Garlic 3 Cloves, finely sliced

Bay Leaves 3

Nutmeg 1/2 tsp

Worcestershire Sauce 2 tbsp

Dijon Mustard 1 1/2 tbsp

Basil 15 leaves, roughly chopped

Panko breadcrumbs 3 tbsp

Method

1. Preheat the oven to 190 C.

2. Cook the pasta until barely cooked, it should still have a bite.

3. Once done, drain the pasta and rinse under cold water to prevent further cooking.

4. While the pasta is cooking, finely slice the garlic.

5. Melt the butter in a large saucepan.

6. Add the garlic and bay leaves, and cook for 1 minute.

7. Add the flour and whisk to a paste.

8. Gradually add the milk, whisking to a smooth sauce as you do.

9. Once all the milk is added, and the sauce is whisked smooth, remove the bay leaves.

10. Add the three cheeses gradually, again whisking the sauce until smooth.

11. Add a pinch of nutmeg, the Worcestershire sauce, the mustard and the basil.

12. Season with a teaspoon and a half of salt and 15 grinds of black pepper.

13. Stir the cooked macaroni into the sauce.

14. Pour the pasta and sauce into an oven proof dish, sprinkle over the breadcrumbs and grate some extra parmesan on top.

15. Cook in the oven for 30 minutes.

16. Eat and enjoy.