Cheddar Mac and Cheese
8
35
MINS
MINS
Metric
Imperial
INGREDIENTS
| 500g | Macaroni |
| 850ml | Whole milk |
| 2 | Cloves garlic |
| 2 | Bay leaves |
| 50g | Trex |
| 60g | Plain flour |
| 1 tbsp | Dijon mustard |
| 2 tbsp | Thyme leaves, roughly chopped |
| 80g | Brie, diced |
| 125g | Ball mozzarella, diced |
| 70g | Cheddar, grated |
| 30g | Parmesan, finely grated |
| 30g | Breadcrumbs |
| Optional add 80g | White truffle paste to add something special |
Method
Preheat the oven to 190 degrees.
Bring a large pan of salted water to the boil. Grease a baking dish.
Melt the Trex in a large pan and grate the garlic cloves, cook for 30 seconds. Slowly add the flour and stir until golden and thickened.
Cook the pasta in the salted water as per packet instructions and drain completely.
Add the cheeses to the sauce and stir until melted. (Where using the optional truffle oil, this is where to add it). Add the pasta to the cheese sauce and stir before putting it in the baking dish.
Melt the Trex in a small pan with a pinch of salt. Add the breadcrumbs to the butter and spread a layer over the mac and cheese before baking of 20 minutes. Make sure that the cheese is bubbling once taken from the oven. (Drizzle with truffle where desired) and garnish with the thyme leaves. Serve hot.
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