We had dinner at a great friend’s place a few week’s back, both as a long overdue catch-up and as a test of his new kitchen.
Matt undersells himself in the kitchen though I secretly think he knows he is pretty good. And he is.
Which is all sort of funny.
He is the most true-blue Aussie I know, being a member of the Cronulla Surf Life Saving Club, able to crush tinnies on his head and definitely driving a bogan, 1999 Commodore. Not much to see there and definitely not what should be a food guy.
On the other hand, he owns and lives in an extraordinary mansion in Newtown, his beautiful wife Hannah is super beautiful, sophisticated and cosmopolitan and Matt loves his food and fine wine. Cooking, eating and drinking it.
This is a wine tour guy if ever you met one.
Genuinely, there are few people I enjoy a meal more than with Matt and a highlight was when Nat and I had lunch with Matt and Hannah (and her parents) at the Ledbury in London a few years back, one of the world’s best restaurants.
So, here we are for dinner and Matt – as usual – delivers.
Though it wasn’t the chicken-pot-pies (with homemade pastry) that blew our socks off.
It was this Mac and Cheese.
Ask anyone that knows me and Mac and Cheese would be my last meal.
And it could seriously be this one.
We love you Matt and Hannah. You guys are brilliant and this Mac and Cheese keeps me smiling.
This is his recipe and you should cook it.
3 cups whole milk
½ cup unsalted butter
½ cup all-purpose flour
1 tsp salt
250gm dried elbow pasta
1 ½ cups grated cheddar cheese
½ cup grated Pecorino Romano cheese
½ cup panko
- Preheat the oven to 180c.
- Cook the pasta in boiling water until al dente. Drain and rinse the pasta in cold water.
- Heat the milk over a medium heat until it starts to bubble but not boiling for 3 – 4 minutes. Remove from the heat.
- Heat the butter over a medium heat in a separate pot. When the butter has melted add the flour and whisk constantly until the mixture turns light brown; around 3 minutes. Remove from the the heat.
- Slowly pour the warm milk – about 1 cup at a time – into the butter-flour mixture, whisking constantly. (It will get very thick when you first add the milk and get thinner as you add milk.)
- Once all the milk has been added, set the pot over a medium-high heat and continue to whisk for 2 – 3 minutes until the sauce becomes silky and thick. (If the sauce sticks to the back of the spoon, you’re done.) Add the salt.
- Add the sauce and both the cheeses to a pan and cook over a medium heat until the cheese is barely melted; around 3 minutes. Add the cooked pasta and continue cooking whilst stirring continuously until the pasta is hot and steaming; another 5 minutes.
- Place the breadcrumbs on a baking sheet and put in the oven for 5 minutes or until they are lightly brown, toasted colour.
- Fill your baking dish or ramekins with pasta mixture. Sprinkle with the toasted breadcrumbs and bake in the oven for 15 minutes.