Posh mac n cheese
To make a really stunning mac ‘n’ cheese – one that deserves to be served with Champagne and serviettes – I add wine to the cheese sauce and chilli to the breadcrumb topping.
- 45 mins cooking
- 年代erves 4
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Ingredients
- 50克的黄油
- 1/4 cup flour
- 1/4 cup white wine
- 2 cup milk
- 1 bay leaf
- 1/2 teaspoon salt, plus extra for cooking the pasta
- 1/4 teaspoon white pepper
- 2 cup grated mix of cheddar and parmesan cheese
- 250 gram dried elbow macaroni
- 1 cup fresh breadcrumbs
- 1 cup grated gruyère cheese
- 1/4 teaspoon ground chilli
- 1 lemon, zest only
- 2 tablespoon parsley, finely chopped
- 2 tablespoon olive oil
Method
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1Preheat oven to 180°C. Liberally butter a large casserole dish.
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2In a saucepan, melt the butter over a medium heat. When it bubbles, add the flour and cook for 1 minute, stirring throughout. Add the wine and cook for a further 1 minute.
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3Whisk in the milk and add the bay leaf, salt and pepper. Continue whisking until the mixture bubbles and becomes thick – 8-12 minutes. Taste it at this stage. If there is no taste of raw flour, it’s ready. Stir in the cheddar and Parmesan mixture, then set aside.
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4Cover a large pot of well-salted water and bring to boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone – around 2-3 minutes. Drain and rinse under cold water.
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5年代tir the cooked macaroni into the cheese sauce, then pour it into the prepared dish.
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6To make the topping, mix the breadcrumbs, Gruyère cheese, chilli, lemon zest, parsley and olive oil together, then sprinkle over the top.
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7Bake until golden brown and bubbling – around 30 minutes. Rest for 5 minutes before serving.
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