Fallow Mac & Cheese

• portions: 900g

Ingrédients

250g macaroni, cooked al dente

Béchamel Base: 40g butter, 40g plain flour, 350ml whole milk infused with garlic and bay leaves

150g total of grated Parmesan, Red Leicester, and Gruyère (plus fresh mozzarella for topping)

Flavor & Seasoning: Pinch of cayenne pepper, English mustard, salt, and pepper

Topping: Breadcrumbs or croutons, optional bacon bits, and chopped chives

Instructions

Infuse the milk: Heat the milk with crushed garlic and bay leaves for 10 minutes, then strain.

Make the roux: Melt the butter in a pan, add the flour, and cook out the raw flour taste for a minute.

Build the sauce: Slowly whisk the warm infused milk into the roux until smooth and creamy.

Add the cheese: Stir in the Parmesan, Red Leicester, and Gruyère along with the mustard and cayenne until melted and smooth.

Combine and bake: Mix the cooked macaroni into the cheese sauce, transfer to a baking dish, top with mozzarella, and grill or bake until golden and bubbly.