I’m all for a giant cheese board and getting a bit too excited in the fromage section of any good French or Italian grocer but nothing brings me more anxiety (OK many things bring me more anxiety but go with me here) than a million tiny different cheeses in the top shelf of my fridge all badly covered in cling film providing me with nothing but the need to get rid of them. And cue all these cheeses Mac & Cheese. Whats it’s Treat Yo Self day?!
All The Cheeses Mac & Cheese
Serves 3-4 as a giant main
Ingredients
- 300g small pasta – I used rotelle
- 3tbs butter
- 3tbs flour
- 1 1/2 cups of milk
- 2 cups of chopped left over cheese – mine were stilton, camembert and cheddar
- 2 pinches of chilli or cayenne powder
- Salt & pepper
Method
Start by turning your oven on to 180 and getting your pasta on the boil in salted water then leave to cook away while you prep your cheeses. Check on the pasta now as you don’t want it fully cooked through – still a tiny bite in the centre. If it’s done, take it off the heat and leave in the colander to drain.
Using the same pasta pot, melt the butter over a low heat then add the flour. Reduce the heat to the lowest possible and stir around until it’s combined. Leave like this for a minute then using a whisk, pour in the milk whisking constantly.
Once the mixture is soft and creamy add the cheese, chilli powder, salt & pepper and stir around over the low heat until the cheese has melted.
Stir through your cooked pasta and then transfer to an oven proof dish and bake until golden and gooey.