Pan fry in thick slices, to produce a dish with a delicious brown crust, rich moist texture and lingering savoury finish.
Studd Sibling Wanderlust Mac ‘n’ Cheese
The Siblings may or may not use three cheeses in the most scrumptious of memorable mac and cheeses you will ever have!
The Siblings may or may not use three cheeses in the most scrumptious of memorable mac and cheeses you will ever have!
Ingredients:
- 400g dried elbow macaroni
- 50g butter
- 50g sifted plain flour
- 750ml (3 cups) hot organic milk
- 1 tsp Dijon mustard
- 1 leek, sliced and sautéed
- 1/2 cup cherry tomatoes
- 2 tablespoons chopped fresh basil
- 170g Artemis Kefalotyri Saganaki, grated
- 150g Vintage Clothbound Farmhouse Cheddar
- 150g La Couronne Comte, coarsely grated
- salt and freshly ground black pepper
- 30g panko flakes
Method:
- Preheat your oven to 190 C.
- Bring a large pot of salted water to boil. Add the pasta and stir until water has returned to the boil. Reduce heat, cover and cook pasta at a fast simmer for 8 minutes.
- Melt butter in a saucepan over medium heat without browning. Add flour and stir well to incorporate. Reduce heat and cook the roux for 2–3 minutes, stirring often. Raise heat under roux and add 1 ladle of hot milk. Whisk in well, and then continue to add milk, one ladle at a time, until it’s all incorporated.
- Add mustard, leeks and tomatoes, reduce heat and cook for 3–4 minutes, stirring often. Remove from the heat, add the cheddar and comte along with the basil and stir well until melted. Season well with salt and freshly ground black pepper.
- Pour sauce over macaroni and stir to combine. Sprinkle panko and grated kefalotyri evenly over, then pop in the oven and bake until golden (10-12 minutes). Finish, briefly, under a hot grill to crisp the panko flakes and cheese (3-5 minutes).
Serve hot.
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