Clover's Creamy Mac and Cheese
Clover's Ultimate Creamy Mac and Cheese
4T Clover butter
4T cake flour
2 1/2 - 3 cups of Clover fresh milk
1 1/2 cups grated Clover Chedder
1 1/2 cups crumbled gorgonzola
Season lightly with salt
Freshly ground black pepper to taste
1/2 t nutmeg
The Ultimate Creamy Mac and Cheese:
400g pork rashers, roughly cubed
2T extra virgin olive oil
1 onion, roughly chopped
4 garlic cloves, finely chopped
2 sprigs thyme
For the topping:
2 cups toasted breadcrumbs
4T tomato pesto or sun-dried tomato pasta sauce
1T mixed Italian herb
500g cooked pasta like macaroni or penne
Cheese sauce method:
Heat the butter in a heavy based saucepan. Once melted add the flour and mix through, stirring to prevent any lumps. Whisk for another minute before beginning to add the Clover fresh milk in stages while still stirring to create a smooth sauce.
Begin adding Clover cheese in stages and stir through to evenly melt into the sauce. Taste before adding the salt, then add the pepper and nutmeg. Mix through then cover with plastic wrap for later use.
Mac & cheese method
Add the pork to the pan while still cold. Turn the heat up to medium and allow to start cooking and rendering out the fat.
Allow the bacon to cook for about 2 minutes before turning over and cooking the other side. Once perfectly cooked and brown remove the bacon and add the onions with the olive oil and butter. Season with salt to taste.
Cook the onions until completely soft. This should take about 15 minutes. Add the garlic and thyme and cook for another 1 minute with the bacon, allowing the garlic to cook.
Stir the cooked mixture through the cheese sauce and toss with the cooked pasta. Add the pasta mixture to an oven proof dish.
Combine the breadcrumbs with the tomato pesto and Italian herb mix. Sprinkle the breadcrumbs over the pasta before placing in the oven to bake for 30 -35 minutes or until the topping is golden and crisp and the mac’n’cheese is bubbling away.
Allow it to cool slightly before serving.