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A killer mac 'n' cheese
0 Likes
Total Time:
1 hour
Indulgent American-style mac and cheese with gooey, cheesy goodness. Enhanced with sweet tomatoes and crispy breadcrumbs. Simply irresistible. Enjoy as an occasional decadent treat paired with a light salad for balance.
Ingredients:
  • 10 cloves of garlic
  • 45 g butter
  • 3 heaped tablespoons plain flour
  • 6 bay leaves
  • 1 litre semi-skimmed milk
  • 600 g dried macaroni
  • 8 tomatoes
  • 150 g Cheddar cheese
  • 100 g Parmesan cheese
  • a few sprigs of fresh thyme
  • 2 splashes of Worcestershire sauce
  • 1 whole nutmeg for grating
  • 3 big handfuls of fresh breadcrumbs
  • olive oil
Instructions:
  • Peel and thinly slice the garlic. Bring a large pot of salted water to a boil. In a large ovenproof saucepan, melt the butter over low heat, then stir in the flour until a paste forms. Increase heat to medium and continue stirring until golden. Add sliced garlic and cook until caramelized. Stir in bay leaves and gradually whisk in milk for a smooth sauce. Bring to a boil, then let it simmer. Preheat oven to 220°C/425°F/gas 7. Cook pasta in boiling water. Season chopped tomatoes with salt and pepper. Grate Cheddar and Parmesan. Drain pasta and mix into sauce. Stir in cheeses, tomatoes, half of thyme leaves, Worcestershire sauce, nutmeg, and adjust seasoning. Add water if needed. Bake for 30 minutes until golden. In a pan, toast breadcrumbs with remaining thyme in olive oil until golden and crispy. Sprinkle over macaroni cheese and serve with a green salad.

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