Macaroni Cheese Recipe

2 cloves of garlic 240ml whole milk 25g butter 25g plain flour 40g Stichelton or Colston Basset Stilton, grated 40g good Cheddar (we use Montgomery’s), grated 40g Ogleshield, grated a pinch each of sea salt, white pepper and ground nutmeg 320g cooked macaroni (100–150g uncooked) 150g Danish mozzarella (or similar), diced 30g Parmesan, grated 30g panko breadcrumbs

Preheat oven to 200c/400F/gas 6. Rub a 26-30cm baking dish or individual dishes with the cloves of garlic. In a medium saucepan, bring the milk to a foamy boil, then reduce heat to low and keep warm. In another Saucepan, melt the butter over medium heat. Whisk the flour into the butter off the heat and continue until smooth and a pale ‘roux’ has formed. Return the saucepan to a medium heat, then while whisking steadily, ladle the hot milk into the roux, a cupful at a time. Make sure you completely incorporate the liquid before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and is bubbling gently (2 mins). Add the stilton, ogleshield, salt, pepper and nutmeg and stir until cheese has melted. Mix the cooked macaroni with the cheese sauce while still warm. Fold in the diced mozzarella and pour into the baking dish immediately, before the mozzarella melts. Bake in the oven for 8 minutes. Then mix together the grated Parmesan and pankco breadcrumbs and sprinkle on top. Return to the oven and bake for another 8 minutes.