Ultimate Mac and Cheese

Instructions

• 1

  Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook for 1 minute less than the package instructions. Drain and set aside. Meanwhile, continue to the next step.

• 2

  Melt 30g of the butter and add to the crumbs, stir to coat and set aside.

• 3

  Grease a 20cm square baking dish with softened butter.

• 4

  To make the bechamel sauce, melt the remaining 30g butter in a saucepan over medium heat. Add the flour and whisk constantly for 2 minutes, or until it bubbles. Gradually add the milk whisking constantly to prevent lumps. Add the thyme and reduce the heat to medium-low and cook, whisking for 5 minutes, or until the sauce boils and thickens slightly.

• 5

  Remove the pan from the heat. Add the salt, mustard powder, pepper and both cheeses. Whisk until the cheese has melted and the sauce is smooth. Remove and discard the thyme sprigs.

  Tip: If the cheese is not fully melted, return the pot to low heat and whisk until just melted, do not overheat as the cheese will split and become grainy.
• 6

  Insert the wire rack into position 6. Enable Rotate Remind. Select Phase Cook for P1 and set the oven to Bake, Convection, 205°C, for 8 minutes. Press Start for P2, set the oven to Grill, High, for 1 minute and press Start to preheat. Meanwhile, continue to the next step.

• 7

  Add the pasta to the cheese sauce and stir until well combined.

• 8

  Spread the mixture into the prepared dish and sprinkle with the crumbs.

• 9

  Once preheated, place the dish in the oven and bake for 8 minutes. When the Rotate Remind signals rotate the dish. At the end of P1 the oven will switch to grill for 1 minute.

• 10

  The crumb topping should be golden brown. If not, grill it a little longer. When it’s ready, remove from the oven and stand for 10 minutes.

• 11

  Serve sprinkled with chives.