• p70


    250g of pasta

    50g of flour

    45g of butter

    600ml of milk

    1 tsp of black pepper

    1 pinch of salt

    50g of Gruyère

    30g of Parmesan

    20g of Maille Dijon Mustard

    4 garlic cloves, finely chopped

    15 basil leaves, ripped

    2 bay leaves

    6g of thyme


    Start by cooking some pasta of your choice in a pan of boiling water. Once cooked, strain the pasta and set aside

    Place the milk into a pan over a low-medium heat and add the thyme and bay. Bring up to a warm heat and leave to infuse for 10 minutes

    Meanwhile, place a separate pan over a low heat and add the butter and garlic. Cook out for 2-3 minutes then add the flour. Heat for for 2-3 minutes and stir constantly so the mixture comes together

    Strain the milk, thyme and bay mixture so that you are just left with the infused milk. Gradually (over 5 minutes) add the infused milk to the other pan and stir with a wooden spoon. Bring to a simmer

    Take the pan off the heat and season with salt and pepper. Add the cheese, mustard, basil and pasta to the pan and then pour the contents of the pan into a casserole dish. Cover with some extra cheese and place in the oven at 180°C for 20 minutes

    Remove the dish from the oven, divide the macaroni cheese into 4 portions and serve immediately