The Art of Cheese — Macaroni and Cheese with Aged Havarti
Author: 
Recipe Type: Main
Serves: 6 servings
 
A superb recipe that is comforting and a bit fancy – because when ingredients like Castello’s aged havarti and pangrattato feature, it is a work of art.
Ingredients
  • 50 Grams (1.7 ounces) BUTTER, CHOPPED
  • ⅓ CUP PLAIN FLOUR
  • 2 CUPS WARMED FULL CREAM MILK
  • 130 Grams (4.5 ounces) COSTELLO AGED HAVARTI CHEESE, CRUMBLED
  • 1 TSP NUTMEG
  • 1.5 TBSP HOT ENGLISH MUSTARD
  • 200 Grams (7 ounces) DRIED MACARONI
  • 400 Grams (14 ounces) CAULIFLOWER, WASHED AND IN SMALL FLORETS
  • 3 THICK SLICES DAY OLD SOURDOUGH TORN INTO BREAD CRUMBS
  • 2 TBSP PEPITAS
  • ½ CUP PARMESAN CHEESE, GRATED
  • GOOD PINCH CHILLI FLAKES
  • 2 TBSP MIXED FRESH HERBS, CHOPPED
  • ZEST OF 1 LEMON
  • SALT AND PEPPER
Instructions
  1. Preheat your oven grill or broiler to high heat.
  2. Melt butter in a saucepan over medium heat, add flour and stir until sandy-coloured (2-4 minutes). Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes). Stir in cheese, nutmeg and mustard, season to taste and keep warm.
  3. Next cook macaroni in a large saucepan of boiling salted water until al dente (5-6 minutes), adding cauliflower after 2 minutes. Drain and return cauliflower and macaroni to pan, stir in cheese sauce, season to taste, pour into a large baking dish, scatter with remaining cheese.
  4. Next make the pangrattato in a bowl by combining the sourdough bread crumbs, herbs, chili flakes, parmesan cheese, pepitas, lemon zest and a good slug of olive oil. You want the mixture to be ‘wet’ but not soaked. Season with salt and pepper.
  5. Scatter the pangrattao over the pasta, then transfer to the oven and grill until golden and bubbly for 4 -5 minutes. Serve with salad. Or eat alone. So fancy.
Recipe by Honest Cooking at https://honestcooking.com/art-cheese-macaroni-cheese-aged-havarti/