Millionaire’s mac ‘n’ cheese

Method Print recipe

Method for béchamel

1. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 mins.
2. Melt the butter in another saucepan, then add the flour. Stir continuously until a roux. Continue stirring for 2 mins.
3. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Method for the mac ‘n’ cheese

1. Melt the butter in a pan. Add the garlic and mustard and cook for one minute. Add the béchamel and cream cheese, reduce the heat, simmer for one minute. Stir in the cheese until melted.
2. Boil the pasta until al dente, drain and mix with the cheese sauce. Spoon half the mix into a baking dish, top with the crispy bacon broken into bits, drizzle over the maple syrup and then top with the rest of the mix.
3. Top with breadcrumbs and grated Parmesan, bake for 20 minutes until golden.

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