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Marlene van der Westhuizen

THE BEST MACARONI AND CHEESE

INGREDIENTS

DINNER, SERVES 6

  • 100g butter
  • 300g good-quality streaky bacon, cut in 1cm bits
  • 600g macaroni
  • 1 litre full-cream milk
  • 2 bay leaves
  • 3 cloves garlic, chopped
  • 80g cake flour
  • 1ml grated nutmeg
  • 150g strong Cheddar cheese, freshly grated
  • 150g Parmesan, freshly grated salt and freshly ground black pepper
  • 5ml chopped fresh origanum

INSTRUCTIONS

1

Preheat the oven to 180°C. Use half the butter to grease an ovenproof dish thoroughly.
2

Line an oven tray with baking paper and scatter the bacon bits on top. Place the tray in the hot oven and, keeping an eye on the bacon, crisp it gently. Remove from the oven and set aside (but do not switch off the oven).
3

Bring a large pot of salted water to the boil and add the macaroni. Cook until al dente (make sure not to overcook). Drain and spoon the macaroni into the ovenproof dish.
4

Heat the milk very gently in a small saucepan until it just begins to simmer. Remove from the heat.
5

Melt the rest of the butter in a slightly larger saucepan, add the bay leaves, chopped garlic and flour. Stir for about 2 minutes before gradually adding the warm milk, whisking vigorously until the white sauce is creamy and smooth.
6

Add the nutmeg. Remove the bay leaves from the sauce and stir in the Cheddar cheese with 100g of the Parmesan, until well mixed. Season to taste.