The ultimate Mac n Cheese with a double cheese hit.
Take it slow when making the white sauce - it's worth it in the end.
Cooking Time (Includes Preparation Time): 40 Minutes
1 Bunch of Parsley
1 Bunch of Thyme
300g of Chestnut Mushrooms
500g of Macaroni
2 Balls of Mozzarella
150g of Taleggio
2 Garlic Cloves
1 Pint of Whole Milk
3 Tablespoons of Plain Flour
Quarter your mushrooms. Add to a pan with a splash of olive oil. Fry until brown.
Add 2 sliced garlic cloves and a handful of sliced thyme leaves. Squeeze a few drops of lemon juice in. Mix everything together. Once the garlic begins to go brown, remove everything from the pan and set aside.
Add 5 tablespoons of olive oil and 3 tablespoons of plain flour to the pan. Whisk it together. Start adding your whole milk, bit by bit, whisking it in. Keep adding milk until you have a smooth white sauce.
Get your macaroni cooking - follow pack instructions.
At this point, crumble in the mozzarella and add 100g of taleggio to the pan. Stir it in until it melts and you have a smooth white sauce.
Re-add your mushrooms and a large handful of parsley. Mix it in.
Drain your cooked macaroni and add to the sauce. Mix it in. Season with salt and pepper and add a big squeeze of lemon juice. Smooth out the top of the mac and cheese. Add your remaining taleggio.
Place under the grill until the taleggio is golden and bubbling.
Remove from the oven, serve it up, scatter over some more chopped parsley and enjoy!