Bechamel sauce:
- Cook 100g butter with 50g flour( don't brown ) and whisk in 1 lt milk and a half a chicken stock cube. Whisk gently till boiled and thick. Season with salt, pepper, thyme, pinch of ground clove, nutmeg and bay leaf powder( alternatively add in 2 - 3 bay leaves during the butter part ). Cover and set aside.
Cheese:
- Grate cheddar and parmesan( use block parmagiano reggiano, not the ready grated parmesan which smells like vomit ).
Macaroni:
- boil and toss with olive oil and some salt.
Assembly:
- Either mix everything together and heat through or bake in a gratin dish topped with the parmesan.
- Cook 100g butter with 50g flour( don't brown ) and whisk in 1 lt milk and a half a chicken stock cube. Whisk gently till boiled and thick. Season with salt, pepper, thyme, pinch of ground clove, nutmeg and bay leaf powder( alternatively add in 2 - 3 bay leaves during the butter part ). Cover and set aside.
Cheese:
- Grate cheddar and parmesan( use block parmagiano reggiano, not the ready grated parmesan which smells like vomit ).
Macaroni:
- boil and toss with olive oil and some salt.
Assembly:
- Either mix everything together and heat through or bake in a gratin dish topped with the parmesan.
By Curryman
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