Feel good mac and cheese

Sometimes after a long week you need comfort food... this mac and cheese, paired with crayfish will hit the spot!

You’ll need...

Serves 3-4 as main

6- 8 as side dish

Sauce

• 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 

What else...

• 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.

Pasta

Boil lightly salted water and add pasta. Follow cooking instructions and remove 1-2 minutes before packing instructions. 

Cheese sauce

• 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