Macaroni and cheese

AT A GLANCE

  • Serves 6 people

  • 250 gm dried elbow macaroni
  • 45 gm unsalted butter, coarsely chopped, plus extra for greasing
  • 35 gm (¼ cup) plain flour
  • 750 ml (3 cups) milk, warmed
  • 1 tbsp chipotle purée (see note; optional)
  • 250 gm extra-mature cloth-bound farmhouse cheddar, coarsely grated
  • 150 gm La Couronne Marcel Petite Comté, coarsely grated
  • 30 gm (½ cup) panko breadcrumbs
  • 50 gm Cravero Parmigiano-Reggiano, finely grated
01   Preheat oven to 190C. Cook macaroni in a saucepan of boiling salted water to almost al dente (4-6 minutes). Drain. Butter a shallow 1.5-litre ceramic or enamel baking dish, then add the macaroni.
02   Melt butter in a saucepan over medium heat, add flour, season to taste and whisk until well combined. Add milk, whisking continuously until thickened (12-15 minutes). Add chipotle purée, cheddar and Comté, and stir until melted (3-4 minutes).
03   Pour sauce over macaroni and stir to combine. Sprinkle panko and Parmigiano-Reggiano evenly over, bake until golden (10-12 minutes) and finish, briefly, under a hot grill to crisp the breadcrumbs and cheese (3-5 minutes). Serve hot.

Note Chipotle purée is made by processing chipotle peppers in adobo in a blender to a smooth consistency. 

Topics:

MACARONI, SNACK, WINTER, MILK, VEGETARIAN, PASTA, CHEDDAR, CHEESE, MODERN AUSTRALIAN, PARMESAN

Recipe:

WILL STUDD

Photography:

ROB SHAW

Styling:

LYNSEY FRYERS-HEDRICK

FEATURED IN

Jun 2014

Jun 2014

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