By Matthew Luca
Ingredients
250g Macaroni50g Butter
2 Tablespoons Plain flour
4 cloves Garlic (finely chopped)
2 Bay leafs
600ml Full Milk
100g Parmesan cheese (grated)
50 Mozzarella cheese
1/2 tsp Nutmeg
1/2 tsp Mustard Powder
1/2 tsp Paprika
Salt & Pepper
2 Amoretti Biscuits (Crushed)
Sprig of fresh Thyme
Method
In a large saucepan on a low heat, melt the butter and add the flour and stir to make a thick paste (Roux) add the garlic and continue cooking for around 1 minute, slowly add some milk a little at a time and mix thoroughly until smooth and silky in texture (no lumps).
Add the bay leafs, nutmeg, Mustard Powder, a small sprinkle of salt and a good grind of black pepper. Turn to a moderate high heat and continue stirring until thick and gloss. remove the Bay leafs and add the Parmesan, continue cooking for around minute, if the sauce is too thick add a little more milk and then taste it (season to your preference) then remove from the heat and set aside.
In a large Saucepan of lightly salted water cook the Macaroni to an aldente texture (slight bite to the pasta), strain and mix pasta into the cheese sauce.
pre heat oven to 225c Pour the Macaroni cheese into an oven proof dish along with a few pieces of mozzarella and grate over a little Parmesan, sprinkle over a touch of Paprika and a little bit of the finely crushed Amoretti biscuit, and cook in the oven for around 20 minutes until golden brown on top, remove from the oven and rest for 5 minutes prior to serving. Garnish with some fresh Thyme and enjoy.
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