Recipe of the week
This week we’re giving you our take on a comfort food classic. Stay warm this winter with our Mac & Cheese.
Mac & Cheese
[Yield: 4 servings]
250g elbow macaroni
1 cup sharp cheddar cheese, grated 1 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 cups of milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour 1/8 cup white wine (dry)
1/2 cup bread crumbs
Pinch of ground nutmeg
1 tbsp olive oil
Preheat the oven to 180° celcius. Butter a baking dish and set aside.
Cook the macaroni according to the instructions on the packet, less two minutes (the macaroni will finish cooking in the oven). Drain, toss in 1 tbsp olive oil and set aside.
Warm the milk and set next to your stove in a pourable container. Over a medium high heat, melt the butter. When the butter is melted, add the flour and cook for two minutes. Slowly add the milk, stirring constantly. Add the nutmeg as well as the salt and pepper, to taste. Lower the heat to medium-low and add the cheese. Stir until the cheese had melted and then add the white wine and stir to incorporate. Remove the pot from the heat.
Immediately add the pasta to the cheese mixture and mix to incorporate. Pour the mixture into the pre-prepared baking dish. Mix the breadcrumbs and the parmesan cheese together and sprinkle over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until a golden crust has formed.
Serve immediately, and enjoy!
Mac & Cheese is amazing on it’s own, but can be leveled up with some slight changes:
Try pre-cooking 200 g diced bacon and adding it to the mixture just before it goes into the oven. Perfect for bacon lovers! Want a side of veg with your Mac & Cheese? Serve it with tomato soup for a hearty meal.