Mac And Cheese
Makes / serves: 4–6 portions
Your method, with draft quantities
Method
- Fry bacon in a little butter until crisp.
- Add onion and cook golden and soft, garlic for 1 minute.
- Make white sauce separately using the 1:1:10 ratio.
- Over low heat add cheese one handful at a time, tasting as strength varies.
- Mix in bacon and onion.
- Boil fusilli 7 minutes, rinse cold and drain thoroughly.
- Combine with generous sauce, top with cheese and a light breadcrumb layer.
- Bake at 180°C fan about 25–35 minutes until golden, bubbling and hot through.
Recipe details
Fraser’s 100g pasta to at least 300ml MILK ratio retained. Cheese weight is only a starting point; keep his taste-led approach. Omit bacon for vegetarian variation and use suitable cheese.
Related recipes
Components and suggested sides, shown with their own batch quantities.
White Sauce
About 600g sauce. Use the amount specified in the main recipe.
- 50g butter.
- 50g plain flour.
- 500ml whole milk.
- pepper.
- pinch nutmeg.
- salt to taste.
- Melt butter, stir in flour and cook gently 2 minutes.
- Gradually whisk in milk until smooth.
- Simmer gently 5–8 minutes, stirring, until thick and flour taste gone.
- Season with pepper and nutmeg; salt according to intended cheese or filling.