What you'll need:300g dried macaroni40g butter40g plain flour500ml milk100g blue cheese (gorgonzola works best), diced250g Cheddar or other similar cheese, grated½ tsp fresh grated nutmeg90g chopped pancetta or bacon100g chopped mozzarella75g breadcrumbs25g grated parmesanHandful of chopped basil to serveTime: 45 minsServes: 4MethodFirstPreheat your grill to its highest setting. Boil
What you'll need:
- 300g dried macaroni
- 40g butter
- 40g plain flour
- 500ml milk
- 100g blue cheese (gorgonzola works best), diced
- 250g Cheddar or other similar cheese, grated
- ½ tsp fresh grated nutmeg
- 90g chopped pancetta or bacon
- 100g chopped mozzarella
- 75g breadcrumbs
- 25g grated parmesan
- Handful of chopped basil to serve
Time: 45 mins
Preheat your grill to its highest setting. Boil some salted water in a large pan, and cook the macaroni as per packet instruction. Drain and put to one side.
While the macaroni is cooking, start on your cheese sauce. Melt the butter in a saucepan, and stir in the flour until nice and smooth. Cook down for a couple of minutes, then gradually start whisking in the milk, a little at a time. Once all the milk is incorporated, you should have a white sauce the consistency of double cream. Stir in all the blue cheese, and about 200g of the cheddar. Season to taste with salt, pepper, and the nutmeg.
Tip the drained and cooked pasta into the pan with the cheese sauce. Stir well to coat the pasta, then put to one side.
Dry-fry your pancetta over a high heat until golden and crisp. Stir into the pasta and sauce, then tip the whole lot into an ovenproof dish, top with mozzarella, parmesan, and breadcrumbs, and grill for 3 minutes until browned and bubbling. Serve hot in bowls, with some chopped basil on top.
This classic favourite deserves to be paired with a deliciously rich and juicy red blend such as the Spinifex 'Miette' GCM 2015. These two should be a winning combo!
There you have it -- a classic recipe for Mac ‘n’ Cheese!
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