About the Recipe
First created in the 13th century and originally called de lesanis which hails from Italy. The dish is certainly synonymous with American cooking however was first featured in a cookbook called Liber de Coquina, written by a French and Italian authors.
Ingredients
5 cups 1145g full cream milk
310g unsalted butter
1 cup 155g plain flour
4.5 cups 270g cheddar cheese
1 cup 65g parmesan cheese
1 wheel camembert or brie cheese
Panko crumbs to top
Method
1. Melt the butter ensuring you are constantly stirring so it doesn't burn.
2. Slowly start adding the plain flour 1 tablespoon at a time, constantly stirring until each spoonful has been fully mixed in.
3. Slowly add the tempered milk 1/3 of a cup at a time. NOTE: the mixture will thicken quickly so be ready to add small pours of milk to thin the mixture out. It is best to use a wooden spoon at this stage.
4. Once the milk has been fully incorporated you can add your flavorings / spices. salt, white pepper and paprika are great flavours.
5. Start cooking the pasta ready to introduce the cheesy bechamel.
6. Adding 1 cup of the cheese at a time so as to not overwhelm the white sauce and cause the cheese to clump while continuously mixing.
7. Drain the pasta well and add your desired amount to a baking dish.
8. Drizzle the cheesy bechamel over the pasta mixing to coat each piece of pasta.
9. Flatten the mac and cheese down to create an even surface and lay the trimmed camembert or brie cheese over to top. Sprinkle some additional grated cheddar and parmesan followed by a generous sprinkle of panko crumbs.
10. Place in a preheated 170°c for 15 minutes and if you wish to have a crispier top up the temperature to 200°c for a further 6 minutes.
11. Serve alongside your main meal or scoop into a bowl and garnish with chopped chives, salt and pepper.