Since opening its first restaurant 10 years ago, M Macaroni Cheese has been a menu of Tom’s Kitchen and continues to be one of our most popular dishes. This is a good week lunch as it is quickly and easily re-made at home and in my opinion it is the best comfort food for the cold. We added good extra kicks to basil and garlic mixed with the spurs of two cheeses, Parmesan and Gruyere, as well as Dijon mustard. Bay leaves are always a good addition to cheese sauce, which gives more flavor to the thyme. It is these small additions that add a little bit of the traditional apple and cheese indulgence.
250 grams of macaroni
600 ml milk
6 grams of thyme
2 bay leaves
45 grams butter
4 cloves garlic, chopped
50 grams of plain flour
Salt and pepper
50 grams of Georgia
30 grams of cheese
20 Ke Di Hong mustard
15 basil leaves, ripped open
Start boiling boiled pasta in a pot of brine. Once cooked, strain and refresh under cold water.
In the meantime, place the milk in a pan, heat with medium heat, add thyme and bay. Bring the warm heat and let it stand for 10 minutes.
At the same time, place a separate pot at low temperature, add butter and garlic. Cook for two to three minutes, then add flour. Heat for two to three minutes, stirring constantly to bring the mixture together.
Add soaked milk and mix with a wooden spoon to ensure that the batter is properly mixed and smoothed before adding more milk. Once all are included, simmer for 2 minutes.
Put lots of salt and pepper together in the heat of the pot and the season. Add cheese, mustard, basil and pasta to the pan and pour the contents into the casserole dish. Cover with some extra cheese and place in oven at 180 ° C for 20 minutes.