dinner · vegetarian
Baked mac and cheese with infused mornay
Pasta in a silky cheese sauce built on milk infused with onion and thyme, mixed with extra shredded cheese and baked under a crisp, golden cheese crust.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Warm the milk with the onion and thyme just below a simmer for 20 minutes. Strain.
-
2
Cook the butter and flour 2 minutes, whisk in the infused milk and simmer until thickened.
-
3
Off the heat stir in two-thirds of the cheddar, Gruyère and fontina, the mustard and cayenne. Season.
-
4
Cook the pasta 2 minutes short of al dente, drain and fold into the sauce with the remaining shredded cheese.
-
5
Spread in a baking dish, top with Parmesan and buttered panko, and bake at 200°C (400°F) for 20-25 minutes until the top is crisp and golden.
