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Mac n Cheese

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With Indepence Day kicking off tomorrow, make sure that you are stocked up to make a classic:

the Mac N Cheese.

Macaroni and cheese with a sage and garlic rye crumb

300g dried elbow pasta
100g butter
120g plain flour
800mls milk
100g grated extra sharp cheddar

Rye crumb

200g bread, fresh
2 cloves confit garlic
1/3 bunch sage, chopped finely
2 tbs olive oil

130 degrees celcius

Cook the pasta according to manufactures instructions. Set aside, whilst the béchamel is made.

In a medium sized pot, melt the butter. Add the flour and whisk until all incorporated.

Cook on medium heat for 3-4 minutes until the flour is cooked. Add the milk in installments, beating well with a wooden spoon in between.

This will help you avoid lumps. Once all the milk is added, turn the heat down and add the cheddar. Stir until melted.
In a bowl, mix the béchamel and pasta together. Season with salt and pepper.

Pour into a large baking dish. Set aside.

With a medium piece of aluminium foil, place 2 cloves garlic and a teaspoon of olive oil and pinch the foil together to make a ‘little bag.’

Place this in the oven and cook for 10-12 minutes or until the garlic is cooked and soft. Keep the oil.

Put the bread, confit garlic, finely chopped sage, garlic olive oil and seasoning in the blender until it resembles breadcrumbs.

Spread over a baking tray and toast for 15-18 minutes on 130 degrees celcius or until crispy and dry.

Sprinkle breadcrumbs over the top of the warm macaroni mixture until well covered. In a 160 degree celcius oven, cook for 10-12 minutes or until the center is hot.

Serve immediately.

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