Mac and cheese

Mac and cheese

By
From
The Beef Club
Serves
6
Prep
25 mins
Cooking time
30 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
150g stilton
150g cheddar, cut into chunks
150g unpasteurised farm raclette cheese
1 litre Béarnaise sauce
600g macaroni
salt
1 garlic clove
100g cheddar, grated
2-3 tablespoons breadcrumbs

Method

  1. Gently melt together the Stilton, the chunks of Cheddar and raclette into the béchamel sauce over a low heat. Stir well to prevent the cheese from sticking to the bottom.
  2. Cook the pasta to al dente in a large saucepan of salted boiling water, then drain and leave to cool.
  3. Rub an ovenproof dish with the garlic clove cut in half. Mix the pasta and cheese béchamel sauce, pour into the dish and sprinkle with the grated cheddar and breadcrumbs. Put in a hot oven for 10 minutes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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