Sometimes after a long week you need comfort food... this mac and cheese, paired with crayfish will hit the spot!
Serves 3-4 as main
6- 8 as side dish
500ml of milk (preferably full cream)
2 1/2 tablespoons butter
1/4 cup flour
1/4 cup parmesan cheese, grated
1 cup cheddar cheese, grated (use half for sauce and half for top)
1/2 cup gruyere cheese, grated
2 teaspoon seeded mustard
Small handful of parsley, chopped
Salt & pepper
2 cups of uncooked macaroni pasta
1/3 cup of breadcrumbs (if you can find panko they are my favourite, however regular is also perfect)
100g of crayfish (lobster or prawns if you cannot find)
Prep all ingredients before beginning for a smooth transition into each step.
Boil lightly salted water and add pasta. Follow cooking instructions and remove 1-2 minutes before packing instructions.
Start by melting better into a hot pot. Add flour and combine immediately with a whisk, continuing to stir for one minute.
SLOWLY add cold milk bit by bit, combining very well before adding more. Adding too fast will result in very clumpy cheese sauce.
Once milk is added, continue to stir on slow heat for 5 minutes.
Take off heat and add all cheese mixture, reserving 1/2 cup of cheddar for top. Add mustard, salt, pepper and half parsley.
Drain pasta and place back into pot. Add cheese sauce, crayfish and mix well. Pour into a oven proof dish and sprinkle with breadcrumbs, remaining cheese and parsley.
Bake for 20-25 minutes, or until golden brown. Use grill to speed up browning of cheese if required. Rest for 5 minutes before serving. Enjoy