Mac & Cheese

Just a spoon required - Photo © Anne-Marie Minhall

The #ComfortFoodWednesday lunches at work are going great guns.

You can catch up on some of them here on Minhall & Jones.

We're on Week Five & I am on Mac & Cheese duty.

Never made this before, so, I looked around for inspiration.

This is my amalgamation on the most comforting of food.

For 4 (or a greedy 3)

350g Macaroni

1l Milk (not skimmed, it's not up to the task)

2 Shallots peeled and halved

2 Smoked Garlic Cloves

3 Bay Leaves (fresh or dried)

60g Plain Flour

60g Butter

160g Gruyère cubed

3tsps Wholegrain Mustard

Handful of Breadcrumbs (generous handful)

50g Pecorino grated

Oven 200C/180F/Gas 6

Cook your macaroni for 9-11 minutes in salted boiling water

Drain & set to one side

Whilst your pasta is cooking warm the milk together with the shallots, garlic & bay leaves

Bring it to a boil & remove from the heat

Remove the shallots, garlic & bay leaves

Here comes another pan

It's to gently melt your butter in

Add your flour & stir to a paste

Here comes the milk, gradually add it (ladle is a good friend) & whisk to a smooth and luscious looking sauce

No squidgy bits

Season well & taste

Add the drained macaroni to the sauce & stir

Here comes the Gruyère & the mustard

Mix everything together carefully before putting into a sturdy dish

Breadcrumbs plus the Pecorino go on top

Bake for 35-40 minutes

Let it cool before eating.

Yeah, right.

AMM