Jimmys “Mac” n Cheese2019-09-18
- Yield : A Large Pan of Comfort Food
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 35m
A classic yet over looked dish from the 70’s – This is superb winter comfort food especially when you use up those nice cheeses left over from the board!
- 300g Dried Macaroni
- 40g Butter
- 40g Plain Flour
- 1 x Crushed Garlic
- 1 x tsp Wholegrain Mustard
- 500ml Whole Milk
- 100g Gruyère
- 100g Blue Gorgonzola Dolcelatte
- 150g Mature Cheddar
- 100g Pancetta
- 100g Mozzarella (Torn)
- 75g Bread Crumbs
- Pinch of Grated Nutmeg
- Salt & Pepper
Cook pasta until "al dente" in a large pan of salted boiling water
While pasta is cooking, melt the butter in a large sauce pan (big enough to take all ingredients) Then whisk in the flour and cook for a couple of minutes until smooth.
Slowly add the milk, a little at a time, whisking all the time until all the milk is in and smooth like double cream. Now add: the cheese (saving 50g of the cheddar for the topping later - stir in until melted and smooth. Now add the pinch of grated nutmeg and check for seasoning for salt & pepper.
Chop and fry the pancetta in a separate pan until nice and crispy then stir in the the cheesy mixture. Then transfer to an overproof dish, top with the torn mozzarella the rest of the cheddar and bread crumbs
Place the dish under a preheated hot grill for 3 or 4 minutes until golden and bubbly!