The Junction Macaroni Cheese Recipe

Rich, Cheesey and Comforting

Our Macaroni Cheese is packed with creamy, cheesy goodness, and of course, bacon. It is nothing like the terrible American box variety. It may be a little more work but the end result is a gorgeous comforting midweek meal with leftovers providing a lunch your colleagues will be envious of.

Ingredients

• 400 gm dried macaroni or another pasta shape
• 2 tbsp olive oil
• 100 gm rindless bacon or speck, cut into lardons
• 2 garlic cloves, finely chopped
• 40gm butter
• 2 tbsp plain flour
• 120 ml dry white wine
• 2 tsp Dijon mustard
• 2 tsp thyme, plus extra to serve
• 500 ml Oaklands cream or Little River Estate Sour Cream
• 200 gm Mt Eliza farmhouse cheddar, coarsely grated
• 200 gm Little River Estate Aged Swiss, coarsely grated
• 100 gm Meyer Tasty Gouda, finely grated
• 1 tsp smoked paprika
• 80 gm coarse fresh sourdough breadcrumbs

Method

1. Preheat oven to 180C. Cook pasta in a large saucepan of well-salted boiling water until not quite al dente, about 3 minutes less than the packet says to ensure it is undercooked.
2. Drain, reserving 2 tbsp. of cooking water, and return both water and pasta to the pot.
3. Meanwhile, heat 2 tbsp. oil in a frying pan over medium-high heat, add bacon or speck and fry until crisp and fat renders (2-3 minutes).
4. Add the butter and melt, then add garlic, stir until fragrant. Add the flour and stir for a couple of minutes until slightly brown, this removes the uncooked flour taste.
5. Add wine and cream slowly, stirring all the time to create a smooth sauce. Stir in mustard, paprika, and thyme, followed by the cheeses. Taste sauce and season with salt and pepper.
6. Add cooked pasta, stir to combine, and pour into a large baking dish. Top with breadcrumbs and a little extra grated cheese and bake until filling is bubbling and the top is golden brown (15-20 minutes).
7. Serve hot with a salad on the side.