About this recipe:A grown-up version of the classic macaroni and cheese dish which uses 4 types of cheese, including smoked cheese. Personally, I think this is the best Mac & Cheese you'll ever have.
450g macaroni or elbow pasta
6 tablespoons butter
60g plain flour
1.3 litres milk, divided
300g smoked cheese, grated
170g Cheddar cheese, grated
160g Swiss Emmental cheese, grated
80g Parmesan cheese, grated
For the topping
40g Parmesan cheese
1 tablespoon breadcrumbs
1 teaspoon cayenne pepper
2 tablespoons olive oil
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Fill a pot with lightly-salted water and bring to the boil. Stir the macaroni into the water and return to the boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 500ml of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir in the grated smoked cheese, Cheddar, Swiss and 80g grated Parmesan; once the cheeses have melted completely, stir the drained macaroni into the mixture to coat. Pour the macaroni mixture into a large baking dish.
Mix 40g grated Parmesan cheese, the breadcrumbs and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the breadcrumbs.
Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.