Mac & Cheese
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Ingredients:
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2 cups macaroni or pasta of your choice
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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1 teaspoon mustard (Dijon works great)
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1 ½ cups strong cheddar cheese, shredded (extra points if you have Black Boomer from The Station!)
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Salt and pepper, to taste
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Your favourite cured meat (salami, pancetta, Parma ham), thinly sliced
Parboil the Pasta:
Bring a pot of salted water to a boil. Add the macaroni and cook for a few minutes until just underdone. Drain and set aside.
Make the Roux:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the flour is fully cooked but not browned (about 1-2 minutes).
Make the Béchamel:
Slowly add the milk in small increments, whisking continuously to avoid lumps. Cook until the sauce thickens to a smooth, creamy consistency. Stir in the mustard, shredded cheddar, salt, and pepper. Keep stirring until the cheese is fully melted and the sauce is smooth.
Combine & Bake:
Place the drained pasta in a baking dish. Pour the cheese sauce evenly over the pasta. Top with slices of your favourite cured meat.
Bake & Serve
Bake in a preheated oven at 375°F (190°C) until the top starts to brown and the meat becomes crispy, about 15-20 minutes. Remove from oven and serve warm. Enjoy!
