Anolon Academy

Mac and Cheese

Recipe by Ben O'Donoghue on My Market Kitchen

Ingredients:

  • 500gm macaroni pasta
  • 1 cup diced tomato

Cheese sauce

  • 500g monterey jack cheese
  • 500ml cream
  • 500ml milk
  • 160gm butter
  • 100gm flour
  • 500ml beer
  • Chilli flakes
  • Salt and pepper
  • ¾ cup bread crumbs
  • 2 tbsp melted butter
  • 2 spring onion finely sliced

Method:

  1. To make the cheese sauce, melt the butter in a large saucepan.
  2. Add the flour and mix together, slowly mix in the cream and milk, stirring continuously until to form a smooth white sauce.
  3. Cook on low heat for 5 minutes then add the cheese and stir to melt. Then add the beer and chilli flakes and salt and pepper to taste.
  4. Cook the macaroni in salted water and then drain. Toss in the diced tomato.
  5. Combine the seasoned cheese sauce with the pasta and tomatoes and then transfer to a baking dish.
  6. Melt the 2 tbsp of butter and mix into the bread crumbs mix with the slice spring onions and scatter over the top of the macaroni.
  7. Bake at 180 degrees until golden.

For chef quality results, we recommend using Anolon Authority cookware.