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Killer Mac N Cheese

In: People

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A killer mac 'n' cheese
Ingredients
* sea salt * freshly ground black pepper * 45 g butter * 3 heaped tablespoons plain flour * 10 cloves garlic, peeled and finely sliced * 6 bay leaves * 1 litre semi-skimmed milk * 600 g dried macaroni * 8 tomatoes * 150 g Cheddar cheese, freshly grated * 100 g Parmesan cheese, freshly grated * a few sprigs fresh thyme, leaves picked * 2 splashes Worcestershire sauce, optional * 1 grating nutmeg, optional * 3 big handfuls fresh breadcrumbs * olive oil

Method
'Mac 'n' cheese' is a classic American pasta dish – everyone loves it. Sometimes it's done so badly in the convenience area, it's almost become famous for being horrible, but when you do it properly, trust me, it's an absolute killer. Feel free to use any tubular pasta you want. I've made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn't going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it'll do you no harm.

Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don't worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.

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