Make If You Can Call this Basic!
A delicious, stick to your ribs, warm up your tummy, let it snow recipe! I say basic because this recipe is fairly simple in the realm of macaroni and cheese dishes..no ham, or cured meats, no seafood, no roasted vegetables or more, but in this case, the word basic would never be used once you taste this sumptuous, satisfying dish.
Macaroni Cheese with Basil and Garlic
Serves 4
Total time: 60 minutes
Ingredients
9 oz of macaroni pasta
2 1/2 cups of milk
1/2 tsbp of thyme
2 bay leaves
2 oz of butter
4 garlic cloves, finely chopped
4 tbsp oz of flour
15 basil leaves, ripped
2 tsbp oz of Dijon mustard
2 tbsp oz of Parmesan
2 tbsp oz of Gruyère
1 pinch of salt
1 tsp black pepper
Directions
Pasta
Start by cooking some pasta of your choice in a pan of boiling water. Once cooked, strain the pasta and set aside.
Sauce
Place the milk into a pan over a low-medium heat and add the thyme and bay leaves. Bring up to a warm heat and leave to infuse for 10 minutes.
Meanwhile, place a separate pan over a low heat and add the butter and garlic. Cook out for 2-3 minutes then add the flour. Heat for for 2-3 minutes and stir constantly so the mixture comes together.
Strain the milk, thyme and bay mixture so that you are just left with the infused milk. Gradually (over 5 minutes) add the infused milk to the other pan with the roux and stir with a wooden spoon. Bring to a simmer.
Take the pan off the heat and season with salt and pepper. Add the cheese, mustard, basil and pasta to the pan and then pour the contents of the pan into a prepared (spray release) casserole dish. *Cover with some extra cheese and place in the oven at 356°F for 20 minutes.
Remove the dish from the oven, divide the macaroni cheese into 4 portions and serve immediately
*You can also use four individual ramekins.
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