Using three different cheeses makes this cosy favourite even more delicious but it’s still really good made with just cheddar.
Serves: 8-10
Preparation time: 10 minutes
Cooking time: 20 minutes
Three cheese macaroni ingredients:
100g unsalted butter, plus a little more for buttering
3 tbsp flour
750ml whole milk, hot
350g cheddar, grated
150g Gruyere, grated
100g parmesan, grated
600g large macaroni or other pasta tube shape
¼ tsp cayenne pepper
For the topping:
40g unsalted butter
100g white breadcrumbs
150g cheddar, grated
50g Parmesan, grated
Method:
1.Preheat the oven to 200C/gas mark 6. Butter a large ovenproof dish, approximately 28 centimetres by 28 centimetres by seven centimetres.
- For the cheese sauce, melt the butter in a heavy-bottomed pan over a medium-low heat and stir in the flour. Cook, stirring, for three minutes.
- Gradually whisk in the hot milk. Let it boil, whisking constantly, then simmer, whisking, for three minutes. Add the cheeses and cayenne, season and stir, until smooth. Take off the heat.
- Cook the pasta to packet instructions, but for two minutes less. Drain, return to the pan and stir in the sauce, until it’s all coated. Spoon into the dish.
- For the topping, melt the butter, and then stir it in a bowl with the breadcrumbs, cheddar and parmesan, until combined.
- Sprinkle this over the pasta and bake, until golden brown, for 20 to 25 minutes. Cool for 10 minutes before serving.
recipe Jeff B
