Italian

Mac 'n' three-cheese

Name: Mac 'n' three-cheese
Yield: 6
Cuisine: /italian
Ingredients: 400g dried macaroni; 50g unsalted butter; 1 leek, finely chopped; 1/3 cup (50g) plain flour; 1 tsp Dijon mustard; 3 cups (750ml) milk; 150g vintage cheddar (we used Clothbound Farmhouse Cheddar); 150g comté cheese (we used La Couronne Comté), coarsely grated; 30g panko breadcrumbs; 170g grated saganaki cheese (we used Artemis Kefalotyri Saganaki); 250g punnet cherry truss tomatoes; Basil leaves, to serve

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by Ellie and Sam Studd

Jun 26, 2019

This dish showcases these international cheeses perfectly. We highly recommend it for a cosy winter night in (Netflix optional).

400g dried macaroni
50g unsalted butter
1 leek, finely chopped
1/3 cup (50g) plain flour
1 tsp Dijon mustard
3 cups (750ml) milk
150g vintage cheddar (we used Clothbound Farmhouse Cheddar)
150g comté cheese (we used La Couronne Comté), coarsely grated
30g panko breadcrumbs
170g grated saganaki cheese (we used Artemis Kefalotyri Saganaki)
250g punnet cherry truss tomatoes
Basil leaves, to serve

Method

1.

Preheat the oven to 200°C.
2.

Bring a large saucepan of salted water to the boil over high heat. Cook pasta according to packet instructions, then drain.
3.

Melt butter in a saucepan over medium heat. Add leek and cook, stirring, for 10 minutes or until softened. Add flour and stir for 1 minute. Reduce heat to low and add mustard. Gradually add milk, stirring to remove any lumps. Increase heat to medium and bring to a simmer. Simmer for 10 minutes or until thickened.
4.

cheddar and comté, and stir to melt. Transfer to a large baking dish, add cooked macaroni and stir to completely coat. Season. Combine panko and kefalotyri in a bowl and scatter over the top. Place tomatoes on a small baking tray. Place both dishes in the oven, with the macaroni on the top shelf. Bake for 25 minutes or until macaroni is golden and tomatoes are softened and bursting. Top macaroni with tomatoes and basil leaves to serve.