Classic Macaroni Cheese | Thyme & Honey

I’m going to keep this post short and sweet because it’s Friday and let’s be honest, we all want to just finish work and never look at a computer screen again.

Last weekend a group of friends gathered in a back garden with beer, wine, a spread of all-fat-no-diet-forget-about-that-bikini food, all in the name of 4th July y’all (and yes, us Brits do know who the Americans gained independence from, but you know, food). It was epic.

We devoured reaaaally slow cooked pulled pork sandwiched in brioche buns, coleslaw, devilled eggs, loaded potato skins, hot sauce chicken wings, corn on the cob and macaroni cheese, my one true love.

According to me, macaroni cheese should be loaded with cheese, contain garlic, be baked and let’s face it, it should be bad for you. No short cuts, no low-fat nothing. The badder the better I say.

Enjoy! x

Classic Macaroni Cheese | Thyme & Honey

Classic Macaroni Cheese | Thyme & Honey

Classic Macaroni Cheese | Thyme & Honey

Classic Macaroni Cheese | Thyme & Honey

Classic Mac and Cheese

Serves 10-12 as a side, 6 as a main or just one person with a really bad hangover.

750g macaroni
1.2 litres whole milk
2 bay leaves
1 white onion
120g unsalted butter
3 garlic cloves, minced
60g all-purpose flour
1/2 tsp ground nutmeg
Black pepper
250g mature chedder cheese
250g Manchego cheese
175g Goat Gouda cheese
50g Parmesan cheese
70g Panko breadcrumbs


Cook the macaroni in generously salted water until al dente. Drain and toss with a tablespoon of olive oil and set aside in a large oven-proof dish.

To make the bΓ©chamel sauce start by heating the milk with the onion and bay leaves until scalding. Strain into a large jug and set aside.

Next melt the butter with the minced garlic then start to add the flour a little at a time mixing with a wooden spoon until it’s entirely incorporated and you have a smooth paste (roux). Begin to pour the hot milk into the roux around 30ml at a time while stirring continuously. Once you’ve added half of the milk switch to a balloon whisk and continue to add in small amounts until you have a deliciously smooth bΓ©chamel sauce.

Remove from the heat and add the ground nutmeg, a few grinds of black pepper and all of the cheese. It will be ridiculous.

Pour the cheese sauce over the macaroni and mix to coat evenly.

Sprinkle over the Panko breadcrumbs and grated parmesan and bake in the centre of an oven for 30 minutes or until bubbling and golden on top. OH YEAH.

Advertisements

17 thoughts on “Classic Macaroni Cheese

  1. theveganmuffinwoman says:

    mmmm, I want macaroni and cheese for breakfast now!

  2. amanda says:

    i’m glad we aren’t the only ones that celebrate completely inappropriate holidays! mac and cheese really is the bad boy of the table, isn’t it? everyone tries to talk you out of it but you just can’t resist!

  3. I agree! Mac and cheese should be loaded with cheese! Mac & cheese and the word low-fat should never be mentioned in the same sentence! Looks great! Thanks for sharing πŸ™‚

  4. oscardarling says:

    This. Looks. Phenomenal. Macaroni cheese is seriously the ultimate in comfort food and you’re so right in saying it should be bad for you…skinny mac’n’cheese cannot be as epic as the real thing πŸ™‚ Lorraine Pascale does a fantastic 4 cheese version that sucks you in and finds you, an hour later, surveying an empty dish and wondering where the ‘serves 4’ portions all went to…

  5. I love, love, love macaroni cheese! I’m not sure if it’s authentic to do this, but I always add chopped smoked bacon to mine too – yummm. I love the idea of including Manchego – might try that next time! Really enjoy your blog πŸ™‚

  6. I want it all! Now.. Please…

    1. Gabriella says:

      I ate the majority. I was the mac and cheese hogger.

      1. Mac and cheese legend!!

      2. Gabriella says:

        I’m going to put that on my CV

  7. teacupcake says:

    Nothing beats the classics! I remember my neighbour used to make the most delicious mac and cheese, takes me back to my childhood πŸ™‚

  8. Nathalie C. says:

    Baked + cheesy is just the way I like it! I love that you add different cheeses. Yum!

  9. bbmishmash says:

    Oh buddy, you are speakin’ my language. I too am a lover of the panko breadcrumb topping! Great job.

  10. MadAvocado says:

    Put a fork in me, I’m done! Looks amazing. Can’t wait to trick all my summer dieting friends into trying this one with me ASAP. Delicious, thanks for sharing!

  11. Natty Brookman says:

    I could definitely give that a go!
    Nat
    http://www.basilandbirdsong.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Rose's Quest for the Best

All food things come to those who eat

New York Post

Your source for breaking news, news about New York, sports, business, entertainment, opinion, real estate, culture, fashion, and more.

The Festivist

... because the world is a place worth celebrating

A Travelling Epicure

A food, wine and travel scrapbook

A Girls Got to Eat... & Drink!

A Girls Got to Eat... & Drink!

Food with a View

Vegetarian and vegan food & photography from a tiny Berlin kitchen and beyond

Lilly Sue's Bites and Brews

~Discovery of Food and Beer

%d bloggers like this: