Ah yes, Mac & Cheese, the ultimate dinner for if you don’t know what to make but are in the mood for something comforting.
I love making a cheesy bechamel sauce packed with savoury aged cheese and a good grating of nutmeg. I also added a finely chopped leek for extra flavour. What else do you need?
Baked Macaroni & Cheese
- 2 tablespoons butter or olive oil
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 -2 garlic cloves, grated
- 1 leek, finely chopped
- Salt & Pepper
- 1/2 Nutmeg, freshly grated
- 200g grated aged cheese (or more if you want it really cheesy 😉
- 300 g macaroni
- Handful breadcrumbs (optional)
.Preheat the oven to 200°C
Boil the pasta as mentioned on the package and drain.
In a large saucepan heat the oil (or butter) on medium heat and add the flour. Keep stirring until it turns a bit darker yellow and you can really smell the flour cooking. ± 2 minutes.
Whisk in the milk and stir, making sure no lumps are left.
Cook the sauce until it’s nice and thick.
Add in the shredded cheese and freshly grated nutmeg, stir well.
Tasted and season with pepper and salt if needed.
Add the finely chopped leek and combine the cheese sauce with the cooked pasta.
Transfer half of the mac and cheese to a baking dish, top with more shredded cheese and breadcrumbs if using.
Bake for 20 minutes or until top is starting to brown.