The greatest ever Macaroni and Cheese recipe!
What you need
250 gm dried elbow macaroni
45 gm Will Studd Selected Le Conquerant Doux (unsalted) butter, coarsely chopped, plus extra for greasing
35 gm (¼ cup) plain flour
750 ml (3 cups) milk, warmed
1 tbsp chipotle purée (see note; optional)
250 gm extra-mature cloth-bound farmhouse cheddar, coarsely grated
150 gm Will Studd Selected La Couronne Marcel Petite Comté, coarsely grated
30 gm (½ cup) panko breadcrumbs
50 gm Will Studd Selected Cravero Parmigiano-Reggiano, finely grated
How it’s done
- Preheat oven to 190C. Cook macaroni in a saucepan of boiling salted water to almost al dente (4-6 minutes). Drain. Butter a shallow 1.5-litre ceramic or enamel baking dish, then add the macaroni
- Melt butter in a saucepan over medium heat, add flour, season to taste and whisk until well combined. Add milk, whisking continuously until thickened (12-15 minutes). Add chipotle purée, cheddar and Comté, and stir until melted (3-4 minutes)
- Pour sauce over macaroni and stir to combine. Sprinkle panko and Parmigiano-Reggiano evenly over, bake until golden (10-12 minutes) and finish, briefly, under a hot grill to crisp the breadcrumbs and cheese (3-5 minutes). Serve hot.
Note Chipotle purée is made by processing chipotle peppers in adobo in a blender to a smooth consistency.