Mac and cheese recipe
Ingredients
800ml full-cream milk
15g katsuobushi (bonito flakes)
500g macaroni 60g unsalted butter, chopped
1 onion, diced
5 cloves garlic, finely sliced
Sea-salt flakes and freshly ground black pepper, to season
60g plain flour
1 1/2 Tbsp Dijon mustard
100ml pure cream
100g grana padano cheese, finely grated
150g aged sharp cheddar or Gruyère cheese, coarsely grated
4 green onions, white part only, finely sliced
2 cups fresh breadcrumbs
Mixed salad leaves, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional).
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In a small saucepan, combine milk and katsuobushi on medium heat. Bring to a simmer. Turn off heat and remove from stove. Set aside for 15 minutes to infuse. Strain through a sieve and discard solids. Return milk to a clean saucepan and keep warm.
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Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente.
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Meanwhile, in a medium saucepan, melt butter on medium heat. Add onion and garlic, and cook, stirring, for 4 minutes until softened. Season. Stir in flour, cook, stirring constantly for 1-2 minutes. Whisk in warm infused milk. Stir in mustard and whisk for 2 minutes until smooth. Stir in cream, cheeses and green onion.
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Stir pasta through sauce and transfer to an 8-cup capacity baking dish. Top with breadcrumbs. Bake for 20 minutes until sauce is golden and bubbling. Serve with mixed salad.
Essential kitchen items needed for this recipe
- Large saucepan for boiling pasta
- Medium saucepan for preparing the cheese sauce
- Small saucepan for infusing milk with katsuobushi
- Baking dish (8-cup capacity) for baking the mac and cheese