Macaroni cheese with basil and garlic

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Macaroni cheese with basil and garlic

1
Start by cooking some pasta of your choice in a pan of boiling water. Once cooked, strain the pasta and set aside
2
Place the milk into a pan over a low-medium heat and add the thyme and bay. Bring up to a warm heat and leave to infuse for 10 minutes
  • 600ml of milk
  • 6g of thyme
  • 2 bay leaves
3
Meanwhile, place a separate pan over a low heat and add the butter and garlic. Cook out for 2-3 minutes then add the flour. Heat for for 2-3 minutes and stir constantly so the mixture comes together
4
Strain the milk, thyme and bay mixture so that you are just left with the infused milk. Gradually (over 5 minutes) add the infused milk to the other pan and stir with a wooden spoon. Bring to a simmer
5
Take the pan off the heat and season with salt and pepper. Add the cheese, mustard, basil and pasta to the pan and then pour the contents of the pan into a casserole dish. Cover with some extra cheese and place in the oven at 180°C for 20 minutes
6
Remove the dish from the oven, divide the macaroni cheese into 4 portions and serve immediately
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