Ingredients
| 1 Ltr | Whole milk (Main) |
| 1 small | Onion, peeled and studded with 5 cloves |
| 1 tsp | Black peppercorns |
| 2 | Bay leaves, or 3, fresh ones |
| 70 g | Butter |
| ⅓ cup | Flour |
| 2 tsp | Mustard powder |
| 1 tsp | Worcestershire sauce |
| ½ tsp | Cayenne pepper, or to taste |
| ⅔ cup | Grated tasty cheese (Main) |
| ⅔ cup | Grated gruyere cheese, or use Swiss (Main) |
| ⅔ cup | Grated mozzarella (Main) |
| 1 drizzle | Cream, a good pour |
| 4 cups | Macaroni, cooked (Main) |
| 1 large handful | Grated parmesan cheese, or enough to generously sprinkle over (Main) |
Directions
- Preheat oven to 200C.
- For the bechamel sauce, into a pot put the milk, clove-studded onion, the peppercorns and bayleaves. Heat until just scalded (hot, not boiling).
- In a large heavy based saucepan, melt the butter until foaming. Whisk in the flour until smooth, then stir with a wooden spoon to cook out the roux, about 3 minutes.
- In stages, strain and whisk in the 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).
- Whisk in mustard powder, Worcestershire sauce and cayenne pepper (to taste), then rest sauce for 5 minutes.
- To the cooked bechamel, add the 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.
- Transfer mix to a large dish, or individual serving dishes, cover generously with grated parmesan and bake until golden brown and just bubbling.