Here is a food post I meant to do before Christmas but didnt get around to. Again this was a dish that I never really liked growing up (and again its a jamie recipe). I think I didnt like it bc it was always a dish of last resort, in that it was only made if there wasn't anything else too interesting to make (it can be kinda boring and can be made quickly... both of which are not true for this dish!).
salt and pepper
1 and a half tbsp flour
5 cloves of garlic, peeled and sliced
3 bay leaves
500ml semi-skimmed milk
75g grated cheddar
50g grated parmesan
little bit of Worcestershire sauce
sprinkle of nutmeg (optional)
a big handful of fresh breadcrumbs
Melt butter in large ovenproof saucepan over low heat. Add flour and turn heat to medium to make a roux. Fry it for a little bit (gets rid of the floury taste). Add garlic and stir around till garlic is golden and sticky. Add bay leaves and slowly whisk in the milk. Bring to boil and then simmer on low heat. Preheat oven to 220 C.
Add pasta to a pan of boiling salted water and cook according to instructions on packet. Roughly chop tomatoes and add salt and pepper. Drain pasta and add to sauce. Stir it all around. Take off heat and stir in cheeses, tomatoes, and thyme. Add Worcestershire sauce and nutmeg if you fancy. Add salt and pepper to taste. Don't worry if its too wet bc it will thicken in oven. Bake in oven for 30 mins.
While that is cooking put breadcrumbs and thyme into a pan with some olive oil on medium heat. Stir till breadcrumbs become crunchy and golden. They make a nice addition to sprinkle over the mac n cheese. A nice green salad also goes great with this dish.
Price: 4/10 (I am always shocked that cheese seems expensive)
Difficulty: 5/10 (it takes a while bc you have to put it in the oven but the more you make it the faster if goes)