Four cheese mac

Tam West

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

1. Preheat oven to 200C.
2. For the bechamel sauce, into a pot put the milk, clove-studded onion, the peppercorns and bayleaves. Heat until just scalded (hot, not boiling).
3. 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.
4. 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).
5. Whisk in mustard powder, Worcestershire sauce and cayenne pepper (to taste), then rest sauce for 5 minutes.
6. 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.
7. Transfer mix to a large dish, or individual serving dishes, cover generously with grated parmesan and bake until golden brown and just bubbling.

More of Warren’s mac and cheese dishes

• Vege mac
• Apple 'n' sausage mac
• Easy, crispy-topped mac