Gourmet Mac 'n' Cheese
Who doesn’t love mac and cheese? It has long been a favourite in our house and this is my slightly grown-up version. Serve with a generous sprinkling of chopped parsley, a winter green salad and a glass of red.
1 tablespoon olive oil
120 grams pancetta or bacon, sliced
1 onion, finely chopped 3 cloves garlic, crushed ¼-½ teaspoon chilli flakes ¼ cup white wine 50 grams butter ¼ cup plain flour ½ cup cream 2¾ cups whole milk
100 grams each grated cheddar and grated gruyère cheese
Preheat the oven to 180°C.
½ teaspoon freshly grated nutmeg
1 bay leaf 320 grams macaroni elbows 150 grams sourdough, crusts removed
3 tablespoons butter
45 grams each grated cheddar and grated gruyère cheese
30 grams grated parmesan ¼ cup finely chopped parsley
Lightly butter a 1.5 litre-capacity baking dish.
Heat the oil in a frying pan and cook the pancetta and onion together for 10 minutes until the pancetta is coloured and the onion softened. Add the garlic and chilli flakes and cook for another 2 minutes. Add the wine, cook for a few minutes to reduce slightly. Set aside.
Heat the butter in a large saucepan until melted. Add the flour and whisk into a smooth paste. Cook over a gentle heat, adding the cream, then the milk in three lots, whisking continuously until the sauce is thick and smooth. Remove from the heat and add the cheddar and gruyère. Season with the nutmeg, and salt and pepper, and whisk until smooth, returning to the heat briefly if necessary. Add the bay leaf and the pancetta mixture and set aside.
Cook the macaroni elbows in plenty of salted boiling water for 2 minutes less than the package instructions. Drain well and add the macaroni to the sauce. Remove the bay leaf and then spoon the macaroni mixture into the prepared dish.
Lightly butter the sourdough slices and cut into small cubes.
Sprinkle half of the combined cheeses over the macaroni, top with the bread cubes and then the remaining cheeses.
Cook the macaroni for 25-30 minutes until bubbling and golden. Serve sprinkled with parsley.