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Ingredients
Method
- 75g butter
- 1 diced onion
- 2 crushed garlic cloves
- 1 tsp dried thyme
- 75g flour
- 100ml white wine
- 250ml ham or chicken stock
- 1 tbsp chipotle paste
- 200g mature smoked cheddar, grated
- 200g mature cheddar, grated
- 500g dried macaroni
- salt
- For the infused milk
- 750ml full cream milk
- 1 bay leaf
- ½ onion
- 3 cloves garlic
- 1 tsp allspice berries
- For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.
- Cook the macaroni for about 7 minutes in boiling salted water, until just al dente. Drain. Meanwhile, make your sauce by melting the butter in a saucepan and gently cooking the onions. Add the garlic and thyme, cook for 2 minutes, then stir in the flour to make a roux. Add the wine, stir to form a thick paste, and gradually add the infused milk a little at a time to make a smooth bechamel. Pour in the stock, the chipotle paste, and combine.
- Preheat the oven to 220C. Mix the cheeses together in a bowl, and add two-thirds to the sauce, and stir to melt. Combine with the macaroni, transfer to a baking dish, sprinkle with the remaining cheese and bake for 30 minutes. Serve in warmed bowls.
1 hr
6 serving
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