Mac and Cheeeeeeese

So nostalgia kicks in here. You can experiment with the cheese depending on what you like (blue, cheddar, etc) but I usually go with gruyere, because it's amazing. Make sure to use parm and bacon as well, as they are also...amazing. The mustard gives it a nice zing.

Another important note, make sure to warm your milk in a pot before adding it to the roux, otherwise your bechamel will be lumpy and crap. This is nice with a green salad. 

-Heat your oven to 200C

-Warm 800 mL of milk in a pot

-Melt 50g of butter in a saucepan. When bubbling add 50g of flour. Mix with a wooden spoon over a medium heat for a couple minutes.

-Pour in some of hot warm milk (about 200-250 mL) and whisk. Gradually add the rest. Stick in a bay leaf, bring to a boil, then simmer for about 5 minutes. Make sure to stir it every minute or so to make sure it doesn't stick.

-While this is going on, grate about 200g of your cheese of choice, along with 50g of parm. Keep them separate. 

-Season the sauce (salt and pepper) and then add about a half teaspoon of cayenne and a half teaspoon of mustard powder (you can also use a teaspoon of straight up mustard), and finally the cheese of choice (not the parm - this you will sprinkle on top with the breadcrumbs). Give the sauce a good stir and taste it for seasoning. 

-Cook your macaroni (about 350-400g) 2-3 minutes shorter than the recommended cooking time to make sure it's not overcooked. Drain it, then add it to the bechemel/cheese sauce. 

-Butter a baking dish (about 20-25 cm is good for this) and then add the pasta sauce mixture. 

-Top with the breadcrumbs and grated parm.

-Throw in the oven and bake for about 15-20 minutes or until the top is nice and golden brown.

-Fry some bacon until crispy then chop until desired. Top each serving with some bacon. 

EAT