by Laura Bakhtiarian
As seen in Adelady magazine | Issue 2
This gourmet twist on an old favourite takes Mac and cheese to the next level.
Time : 40 mins
Serves : 4
2 garlic cloves, finely chopped
½ cup chopped chives
2 tbsp plain flour
3 ½ cups milk, or as needed
1 ½ cups cream, or as needed
200g Beston’s Edwards Crossing Gruyère, shredded*
1 cup shredded cheddar
500g dried elbow pasta
Freshly ground black pepper
⅔ cup breadcrumbs
⅓ cup freshly grated parmesan
2 tbsp finely chopped fresh flat-leaf parsley
30g unsalted butter
*Avoid grating the rind as it’s not edible and will ruin the texture of the dish.
Preheat oven to 180°C.
Heat a saucepan over medium heat. Add the garlic and sautée for about one minute or until fragrant. Add chives and reduce the heat to medium-low, whisk in the flour.
Gradually whisk in the milk and cream, before bringing the sauce to a gentle simmer over medium heat. Simmer, whisking often, for about 10–12 minutes (do not allow the sauce to boil).
Reduce the heat to medium-low and gradually whisk in the gruyère and cheddar cheeses. Remove the pan from the heat and season the sauce to taste with pepper.
Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook, stirring often to prevent it from sticking together, for about eight minutes or until tender. Drain well.
Stir the pasta into the hot cheese sauce. Season to taste again with salt and pepper and place in skillet or baking dish.
In a small bowl, toss the breadcrumbs, parmesan cheese, parsley and melted butter to mix well. Season with salt and sprinkle evenly over the pasta mix.
Bake in oven until the topping is golden brown (about 2–5 minutes), careful not to let it burn.
Let stand at room temperature for 5 minutes before serving.
We Used: Beston’s Edwards Crossing Gruyére
Mac and cheese is only as good as the cheese you use, so using products from the Beston’s Edwards Crossing range was a no-brainer. Using traditional cheesemaking methods and the best natural ingredients, this proudly South Aussie company in Murray Bridge is our pick. Their gruyére will do your dish proud. Find them at Romeo’s. Easy!