Mac and cheese with Entremont Raclette cheese
- 250g macaroni
- 40g butter
- 40cl milk
- 15g flour
- 2 tsp paprika
- 3 pinches of salt
- 4 twists of the pepper mill
- 210g Entremont Raclette cheese
- 1 tsp mustard
Cook the macaroni as per the instructions on the packet. Strain. While the macaroni is cooking, melt the butter in a saucepan over a medium heat. When it begins to sizzle add the mustard, paprika, salt and pepper, and flour and stir until the mixture darkens slightly.
Drizzle in the milk while stirring constantly for about ten minutes until the mixture thickens.
Remove from the heat and add 3/4 of the cheese cut into small cubes and stir until a homogeneous consistency is obtained. Mix in the macaroni. Pour half of the macaroni into a baking dish, sprinkle half of the cheese over the top, add the rest of the macaroni, and sprinkle the rest of the cheese over the top.
Sprinkle the breadcrumbs over the top and bake at 180°C for ten minutes until the Mac & Cheese is golden brown. Add a last pinch of paprika before serving hot.
Photo Credits : Stéphanie Iguna @LaFoodFactory