Grand Mac N’ Cheese

Ingredients 

• 1 1/2 cups elbow macaroni, boiled
• 1/2 cup grated cheddar cheese + to sprinkle  
• 1/2 cup grated pepper jack cheese  + to sprinkle 
• 2 tablespoons butter
• 2 tablespoons refined flour
• 2 1/2 cups milk
• Salt to taste
• Crushed black peppercorns to taste
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon dijon mustard
• 1 1/2 teaspoons Worcestershire sauce

Method

1. Preheat the oven to 350º F (180º C).
2. Heat a deep non-stick pan, add butter and let it melt. Add refined flour and saute, whisking well, for 1-2 minutes, taking care it does not change colour.
3. Add milk gradually and whisk well to avoid lumps and cook till the mixture thickens to the required consistency. Add salt, crushed black peppercorns and nutmeg powder and mix well.
4. Add Dijon mustard, mix well and cook for 30 seconds. Add Worcestershire sauce, mix well and cook for 30 seconds and reduce heat.
5. Add boiled pasta little by little and mix well so that they are well coated with the sauce. Add a little water to adjust the consistency.
6. Add cheddar cheese and pepper jack cheese and mix well. Add some more crushed black peppercorns and mix well.
7. Transfer the pasta into a casserole dish, sprinkle pepper jack cheese and cheddar cheese on top. Keep the casserole in the preheated oven and bake for 15 minutes.
8. Take dish out of the oven and serve hot.