The best macaroni cheese
Ingredients
400g dried macaroni
Melted butter, for greasing
1 bunch chives, chopped
Sea-salt flakes and freshly ground white pepper, to season
1 thick slice sourdough
70g cheddar, grated
20g butter, melted
Cheese sauce
40g butter
1 brown onion, roughly chopped
4 rashers (250g) rindless bacon, thinly sliced
1/4 cup plain flour
3 1/4 cups milk
180g cheddar, grated
Method
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Cook macaroni in a large saucepan of salted boiling water following pack instructions. Drain well, then return macaroni to pan.
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Preheat oven to 180°C. Grease an 8-cup capacity baking dish with melted butter.
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To make cheese sauce, melt butter in a large deep frying pan over a medium heat. Add onion and bacon and cook, stirring, for 5-10 minutes or until onion has softened. Add flour and stir until combined, then cook for a further 2 minutes. Remove pan from heat and gradually add milk, stirring continuously until smooth and combined.
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Pour sauce over macaroni, then add chives and stir to combine. Season with salt and white pepper, then transfer macaroni and sauce mixture to prepared dish.
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Process sourdough in a food processor until crumbs form. Transfer crumbs to a small bowl, then add cheddar and melted butter. Stir to combine.
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Scatter crumb mixture over macaroni and bake for 25 minutes or until golden. Serve immediately.
