4 Bites: Macaroni and cheese

Apple 'n' sausage mac

1. To make the bechamel, heat 1 litre of whole milk with 1 small peeled onion studded with 5 cloves, 1 tsp peppercorns and 2-3 bay leaves until just scalded (hot, not boiling).
2. In a large heavy-based saucepan, melt 70g butter until foaming. Whisk in ⅓ cup flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes. In stages, strain and whisk in milk until smooth and just boiling. Reduce to a simmer, then stir until sauce thickens (to the consistency of pouring custard, approx. 7-10 minutes).
3. Whisk in 2 tsp mustard powder, 1 tsp Worcestershire sauce, ½ tsp cayenne pepper (to taste), then rest sauce for 5 minutes.
4. Meanwhile, gently fry 1 finely chopped onion, 1 clove crushed garlic and 2 grated apples until soft. Add the meat of 3 pork sausages squeezed from the casings. Cook in to the mix, breaking up the sausage as you go. Season with a small handful chopped sage and a good grind of black pepper, and remove from heat.
5. To the bechamel, add ⅔ cup each of grated mild cheddar, Swiss and goat's cheese. Add a good pour of fresh cream and reheat gently, stirring until cheese has melted. Add 4 cups cooked macaroni and the sausage mix, and stir to combine. Season.
6. Transfer mix to a large baking dish, top with parmesan and sliced apple and bake in a hot oven until golden. Serves 6-8. Get the recipe

Easy, crispy-topped mac

1. Heat a 420g can of condensed creamy mushroom soup with ⅓ cup sour cream and ¼ cup fresh cream, stirring until hot.
2. Add ⅔ cup each of grated smoked cheddar and Swiss cheese, stirring until cheese is melted. Add 100g chopped walnuts, a handful of chopped chives, 3-4 cups cooked macaroni, the zest and juice of ½ a lemon and a good grind of fresh black pepper, and stir to combine.
3. Transfer mix to a large baking dish, top with panko breadcrumbs mixed with Parmesan, and bake in a hot oven until golden and bubbly. Serves 6-8. Get the recipe

Vege mac

1. To make the bechamel sauce, heat 1 litre of whole milk with 1 small peeled onion studded with 5 cloves, 1 tsp peppercorns, and 2-3 bay leaves until just scalded (hot, not boiling).
2. In a large heavy based saucepan melt 70g butter until foaming. Whisk in ⅓ cup flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes. In stages, strain and whisk in milk until smooth and just boiling. Reduce to a simmer, then stir until sauce thickens (to the consistency of pouring custard, approx. 7-10 minutes).
3. Whisk in 2 tsp mustard powder, 1 tsp Worcestershire sauce, ½ tsp cayenne pepper (to taste), then rest sauce for 5 minutes.
4. Meanwhile gently fry 1 finely chopped onion, 3 cloves crushed garlic, 1 minced green chilli (optional) and a large handful of finely sliced mushrooms, until soft. Deglaze pan with a good pour of white wine, add a bunch of stemmed, shredded kale (or a bag of baby kale, or spinach) and cook until the greens have wilted and any liquid has evaporated. Set aside.
5. To the bechamel, add ½ cup each of grated cheddar, Swiss (or edam) and blue cheese. Add a good pour of fresh cream and reheat gently, stirring until cheese has melted.
6. Add 4 cups cooked macaroni and the vege mix, a handful of chopped herbs, and stir to combine. Season. Transfer mix to a large baking dish, top with a little blue cheese and bake in a hot oven until just bubbling. Get the recipe

Four cheese mac

1. To make the bechamel sauce, heat 1 litre of whole milk with 1 small peeled onion studded with 5 cloves, 1 tsp peppercorns, and 2-3 bay leaves until just scalded (hot, not boiling).
2. In a large heavy based saucepan melt 70g butter until foaming. Whisk in ⅓ cup flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes. In stages, strain and whisk in milk until smooth and just boiling. Reduce to a simmer, then stir until sauce thickens (to the consistency of pouring custard, approx. 7-10 minutes).
3. Whisk in 2 tsp mustard powder, 1 tsp Worcestershire sauce, ½ tsp cayenne pepper (to taste), then rest sauce for 5 minutes.
4. To the rested bechamel, add ⅔ cup each of grated tasty cheddar, gruyere (or Swiss) and mozzarella cheese. Add a good pour of fresh cream and reheat gently, stirring until cheese has melted. Season to taste with sea salt and pepper, add 4 cups cooked macaroni and stir to combine.
5. Transfer mix to a large dish, or individual serving dishes, cover generously with grated parmesan and bake in a hot oven until golden brown and just bubbling. Serves 6-8. Get the recipe