Four Cheese Mac ‘n’ Cheese
BY RICHARD CORNISH
Everyone’s comfort food! Here is a quick recipe for piping hot mac and cheese that is way better than anything you would find in a packet. Come into Blake Family Grocers and check out our range of local and imported cheeses. This is a great dish and an amazing crowd-pleaser.
Serves 4-6
500g Di Martino Tortiglioni pasta
3 tablespoons unsalted butter
1 small onion, finely diced
3 tbsp all-purpose flour
Salt and pepper
600ml milk
230g gouda or comte, grated
120g cheddar, grated
120g Swiss cheese or Blue Cheese, grated
60g Parmigiano-Reggiano, grated
100g sourdough breadcrumbs
1 tablespoon olive oil
Method
Preheat the oven to 180°C. Bring a large pot of salted water to a boil and cook the pasta until al dente following the directions on the pack. Drain and return to the pot.
Make the cheese sauce by melting the butter in a heavy-based saucepan over medium heat. Add the chopped onion and cook for 5 minutes or until translucent.
Sprinkle over the flour and cook for several minutes stirring regularly. Add the milk and whisk through. Season with salt and pepper. Continue whisking gently until the sauced thickens. Continue cooking on low for a further 10 minutes. Remove from heat.
Add the cheese and stir through. Add the pasta to the cheese sauce and pour into a greased ovenproof baking tray.
Mix the breadcrumbs with the oil and sprinkle over the pasta. Bake for 30 minutes or until the breadcrumbs are browned.
Served with salad.
Four Cheese Mac ‘n’ Cheese
Ingredients
- 500g Di Martino Tortiglioni pasta
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 tbsp all-purpose flour
- Salt and pepper
- 600ml milk
- 230g gouda or comte, grated
- 120g cheddar, grated
- 120g Swiss cheese or Blue Cheese, grated
- 60g Parmigiano-Reggiano, grated
- 100g sourdough breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180°C. Bring a large pot of salted water to a boil and cook the pasta until al dente following the directions on the pack. Drain and return to the pot.
- Make the cheese sauce by melting the butter in a heavy-based saucepan over medium heat. Add the chopped onion and cook for 5 minutes or until translucent.
- Sprinkle over the flour and cook for several minutes stirring regularly. Add the milk and whisk through. Season with salt and pepper. Continue whisking gently until the sauced thickens. Continue cooking on low for a further 10 minutes. Remove from heat.
- Add the cheese and stir through. Add the pasta to the cheese sauce and pour into a greased ovenproof baking tray.
- Mix the breadcrumbs with the oil and sprinkle over the pasta. Bake for 30 minutes or until the breadcrumbs are browned.
- Served with salad.