Four cheese mac
Photo by Tam West
|1 Ltr||Whole milk|
|1 small||Onion, peeled and studded with 5 cloves|
|1 tsp||Black peppercorns|
|2||Bay leaves, or 3, fresh ones|
|2 tsp||Mustard powder|
|1 tsp||Worcestershire sauce|
|½ tsp||Cayenne pepper, or to taste|
|⅔ cup||Grated tasty cheese|
|⅔ cup||Grated gruyere cheese, or use Swiss|
|⅔ cup||Grated mozzarella|
|1 drizzle||Cream, a good pour|
|4 cups||Macaroni, cooked|
|1 large handful||Grated parmesan cheese, or enough to generously sprinkle over|
- Preheat oven to 200C.
- For the bechamel sauce, into a pot put the milk, clove-studded onion, the peppercorns and bayleaves. Heat until just scalded (hot, not boiling).
- In a large heavy based saucepan, melt the butter until foaming. Whisk in the flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes.
- In stages, strain and whisk in the milk until smooth and just boiling. Reduce to a simmer, then stir until sauce thickens (to the consistency of pouring custard, approx. 7-10 minutes).
- Whisk in mustard powder, Worcestershire sauce and cayenne pepper (to taste), then rest sauce for 5 minutes.
- To the cooked bechamel, add the grated tasty cheddar, gruyere (or Swiss) and mozzarella cheese. Add a good pour of fresh cream and reheat gently, stirring until cheese has melted. Season to taste with sea salt and pepper, add 4 cups cooked macaroni and stir to combine.
- Transfer mix to a large dish, or individual serving dishes, cover generously with grated parmesan and bake until golden brown and just bubbling.
More of Warren’s mac and cheese dishes