I don’t think there’s ever been a situation where I haven’t liked mac and cheese. Well, there might be those years when I was a toddler and all I ate was Weet-Bix (sounds familiaaaaaar), but in all the years I’ve been conscious of cheese, I’ve loved mac and cheese.
Having said that, I’m pretty sure I’ve never made it with actual macaroni. I should rectify this. I usually make it with some kind of small pasta (shells are good) and more sauce than you think you need. More cheese, too. Aaaaaand more salt.
Nothing worse than a stodgy bowl of not much flavour. Especially when you were SO looking forward to a bowl of mac and cheese, and especially when you’ve grown accustomed to salty processed box mac and cheese which, given the chance, I will still eat.
But the crispy top on this gets me every damn time. Plus there’s tons, and it reheats well the next day, and that’s basically the holy grail of mac and cheese for me. I hope you like it.Print
d cheese with sweet sundried tomatoes. You won’t regret it!
- 2-3 cups dried small pasta
- 1/4 cup butter
- 1/4 cup white flour
- 1/2 Small onion
- 2 Large cloves of garlic, minced
- 3 cups Whole milk
- 1 Small bay leaf
- 1/4 teaspoon good dijon mustard
- 2 cups grated tasty cheese
- 1 cup sundried (or semi-dried) tomatoes, halved (if using sundried tomatoes, rehydrate in a boiling water to cover for 10 minutes first)
- 50g feta cheese
- salt and pepper, to taste
- 1 cup breadcrumbs
- Preheat oven to 200C.
- Bring to the boil a large pot of salted water. Cook pasta 10 minutes.
- In a large saucepan, heat the butter over medium heat and sweat the onion and garlic for a few minutes, until translucent. Add the flour and cook 1 minute.
- Add the milk to the butter and flour roux, whisking all the while. Add bay leaf and mustard.
- Whisk until the sauce bubbles and thickens. Take off the heat and add the cheese, stirring to incorporate. Taste for seasoning. Add salt and pepper to taste.
- Drain your pasta and put in the casserole dish. Mix through the sundried tomato and feta.
- Stir through the sauce and cover with breadcrumbs and a little extra grated cheese.
- Bake 20-30 minutes until bubbling and golden-brown.
Keywords: mac and cheese, macaroni and cheese, tomato mac and cheese, sundried tomato macaroni and cheese