Macaroni & Cheese

"My mum was always passionate about the simple things in the kitchen - “minimum fuss, maximum flavor”. One of my earliest memories in the kitchen at home, was her macaroni and cheese.

When at home, this is still one of my 'go to' dishes - it's quick and easy and there’s always leftovers for the next day.

This recipe will feed 4 and is great served with tossed greens and a glass of New Zealand unoaked Chardonnay."

by Chef, Steven Paterson, Poronui Estate

– 250g of macaroni pasta
– 600ml of milk
– A few sprigs of thyme
– 50g of butter
– 3 garlic cloves, chopped
– 50g of flour
– A good handful of basil leaves
– Tablespoon of Dijon mustard
– Tablespoon of wholegrain mustard
– 40g of Parmesan
– 55g of Gruyère
– Pinch of salt and pepper

Begin by cooking the pasta. Once cooked, strain the pasta and set aside.

Place the milk and thyme into a pot over a low heat, once warm remove from the heat and allow to infuse for 15 minutes.

In a separate pot add the butter and garlic and cook out for a few minutes over a low heat, then add the flour. Heat for 3 minutes and stir constantly so the mixture comes together.

Strain the milk and thyme through a sieve, leaving just the infused milk. Gradually add this milk to the other pot with the flour mixture, stirring with a spatula (the slower you add the milk, the less chance there is of lumps forming). Bring it to a simmer.

Remove the pot from the heat and season with salt and pepper. Add the cheese, mustards, basil and pasta to the pan. Then, pour the contents of the pan into a casserole dish.

Cover with some extra cheese and place in the oven at 180°C for approx. 20 minutes or until golden brown on top.