An oldie but a great-ie - recipe for tasty and simple mac and cheese.
- 700ml milk
- 1 onion, peeled and halved
- 1 garlic clove
- 1 bay leaf
- 350g macaroni
- 50g butter
- 50g plain flour
- 175g cheddar cheese, grated
- 1 tsp English mustard
- 50g Parmesan, grated
- 50g coarse white breadcrumbs
- Add the milk, onion, garlic and bay leaf to a small saucepan. Heat gently until almost boiling. Remove from the heat, cover with a lid and leave to infuse for 10 minutes. Strain and set aside.
- Cook the macaroni in a large pot of boiling water. This will take about 10 minutes. Drain and set aside.
- Preheat oven to 180°C/350°F/Gas 5.
- To make a roux melt the butter in a saucepan, add the flour, then cook, stirring constantly for 1 minute on a low heat.
- Add the warm infused milk to the roux and whisk until smooth. Simmer for 4 minutes, whisking often.
- Remove the pan from the heat, then add the cheddar and mustard. Stir until the cheese has melted.
- Add the cheese sauce to the macaroni and stir well to combine.
- Tip the mix into a baking dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 20 minutes until golden brown.
Recipe courtesy of Avonmore.