Is it just me or is anyone else seriously starting to feel that mid-week slump? In order to try and perk myself up, I’m returning to one of my old, favourite comfort food recipes, which never fails to satisfy me and my family time after time.
That’s right, we’re talking about this sinfully delicious Mac & Cheese dish. If you’re in the mood for something utterly delicious, a little bit indulgent and completely fool-proof then this is the recipe for you.
Come on, it’s pasta and cheese, what’s not to love? This vegetarian recipe is one the kids and the adults both really love and is perfect for family gatherings or birthday parties.
Try it for yourself — you won’t be sorry!
Prep time: 10 mins
Cook time: 30 mins
700ml Super Milk
1 onion, peeled and halved
1 garlic clove
1 bay leaf
50g plain flour
175g cheddar cheese, grated
1 tsp English mustard
50g Parmesan, grated
50g coarse white breadcrumbs
Add the Super 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.