Empty My Fridge
Tom Kerridge's Quick & Easy: Mac and Cheese Recipe
Ingredients
- Macaroni pasta · dried cooked500 g
- Flour35 g
- Butter35 g
- Milk1
- Cheddar cheese · grated150 g
- Comté cheese · grated100 g
- Mascarpone cheese3 tbsp
- Parmesan cheese · grated150 g
- Mozzarella cheese · diced1
- English mustard2 tbsp
- Porcini mushroom · paste2 tbsp
- Breadcrumb50 g
- Cayenne pepper1 tsp
Instructions
- Bring the milk, bay leaves and rosemary to the boil in a pan, then remove from the heat.
- In a separate pan, melt the butter, add the flour and cook for 3–4 minutes.
- Gradually whisk in the milk, a little at a time, until smooth to make a roux sauce.
- Stir in the cheddar, Comté, Parmesan and mascarpone until melted, then season.
- Mix the macaroni and truffle or porcini paste into the cheese sauce, then stir in the diced mozzarella.
- Pour the mixture into a pie dish.
- Mix the breadcrumbs, Parmesan and cayenne, then sprinkle over the top.
- Bake at 200°C for 20–25 minutes until browned and bubbling.
Summarized from Tom Kerridge's video. Watch it for the details.
More recipes with
CheeseMilkMushroomParmesan cheesePastaMozzarella cheeseBreadcrumbCheddar cheese
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