I’m sure a lot of you have made Mac&Cheese before but I can promise you that this one is extra special!
Serves 4-6 people.
Ingredients
300g macaroni
3 tbsp butter
2 garlic cloves, finely chopped
1 leek, finely chopped
1 tsp dijon mustard
3 tbsp plain flour
500ml whole milk
250g cheddar cheese, grated
pinch of black pepper
50g parmesan cheese, grated
3 tsp paprika
a small piece of sourdough bread, slightly stale/bread crumbs
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Bring a large pan of water to a boil. Add 1 tsp salt. Add the macaroni and cook for 10 minutes.
– In a large hot pan, add 3 tbsp butter.
– Once the butter has melted, add the garlic and cook for a few seconds.
– Add the leek and cook for 5 minutes until slightly softened.
– Add the mustard and plain flour. Stir through and cook for a few seconds.
– Add the milk and cook for 2 minutes until thickened.
– Turn the heat off and add the grated cheese, pepper, and pinch of salt. Mix well.
– Once the pasta is al dente, drain it and add it to the cheese sauce. Add the paprika and mix well.
– Distribute the macaroni into individual ramekins or one large baking pan and top with breadcrumbs.
– Place in the oven for 20 minutes or until golden and it starts bubbling.
Remove from the oven and let it rest for a few minutes – then it’s time to tuck in!