Best Ever Mac and Cheese

My brother, a self declared Mac and Cheese expert declared this was the best he’s ever eaten. With browned butter, herbes de provence, sweet roasted garlic and lashings of cheddar; I’m going to share it with you.

Penne pasta mac and cheese with herby seasonings and a nice golden crust of cheese

Browned butter, known as beurre noisette is simply butter that has been heated enough that it turns a deep caramel colour. It is nuttier and the flavour is deeper which means that it adds added complexity to this mac and cheese. It is very simple to make but you have to keep a close eye on it. If it burns you must discard it and start again. After I’ve made the browned butter, I like to soak in the herbes de provence and roasted garlic to accentuate their flavours. This mac and cheese is fairly quick to make and serves two generously. I like to serve it with some rocket on the side or some crispy veg since it’s fairly decadent on its own.

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Best Ever Mac and Cheese

Serves 2

Ingredientsyou can

• 150g of pasta of choice (I used Penne)

• 25g of butter

• 25g of plain flour

• 250ml of whole milk

• 75g of mild cheddar, grated

• 1 tsp of herbes de provence (you can substitute with mixed herbs)

• 1/4 tsp of tarragon

• Salt and pepper

• 1/4 tsp of paprika

• Sprinkle of nutmeg

• Chili flakes

• 1 roasted garlic (180 degrees fan with skin in some olive oil for 10 minutes)

Method

1. Preheat the oven to 200 degrees fan

2. Cook the pasta in salted boiling water for 2 minutes under the packet’s cooking time

3. To make the browned butter, melt the butter in a pot and swirl constantly at medium heat. The butter will start to foam and then deepen in colour almost instantaneously. Once it appears slightly darker than the starting colour, take it off the heat immediately and continue swirling.

4. Add the herbes de provence, mashed roasted garlic to the butter

5. Make the roux by mixing the flour with the butter and then gradually adding the milk. Add the nutmeg, paprika, sprinkle of chilli flakes, salt, pepper and stir constantly until it thickens.

6. Once the roux starts to thicken; add 50g of the cheese and stir until melted.

7. Pour in the pasta and a bit of residual pasta water to the roux and stir well for 1 minute on the hob

8. Pour into a glass baking dish, top with the remaining cheese and bake for 15 minutes until the cheese is bubbly and forms a golden crust on top of the pasta.

9. Serve up with some rocket or salad leaves and enjoy!