A refined take on a classic comfort food, elevated by the punchy garlic and herb infusion of Six Peaks cheese.
Ingredients
Serves 4
For the pasta:
-
300g macaroni or any short pasta (rigatoni, fusilli, or conchiglie work well)
-
Salt for pasta water
For the sauce:
-
40g unsalted butter
-
2 garlic cloves, very finely chopped or crushed
-
40g plain flour
-
500ml whole milk, warmed
-
1 tsp Dijon mustard (optional)
-
120g Six Peaks cheese, finely grated
-
½ tsp freshly ground black pepper (or more, to taste)
-
Salt, to taste
Optional for topping:
-
2 tbsp golden breadcrumbs
-
30g additional Six Peaks, grated
-
Drizzle of olive oil or small knobs of butter
-
Chopped parsley or chives, to garnish
1. Cook the Pasta
-
Bring a large pot of salted water to a rolling boil.
-
Add your pasta and cook 1–2 minutes less than the packet instructions so it’s just under al dente (it will finish cooking in the sauce).
-
Drain and set aside. Toss lightly with a splash of oil to stop sticking if needed.
2. Make a Flavoured Roux (Base for the Sauce)
-
In a heavy-bottomed saucepan, melt the butter over medium-low heat.
-
Add the finely chopped garlic and cook gently for 2–3 minutes. The garlic should soften and become fragrant, not brown.
-
Stir in the flour to make a roux. Keep stirring continuously with a wooden spoon or spatula for 2 minutes, allowing the flour to cook out without colouring.
3. Build the Béchamel Sauce
-
Gradually pour in the warmed milk, whisking constantly to avoid lumps. Start with a splash, stir until smooth, then continue adding in stages.
-
Once all the milk is added, continue stirring over medium heat for 5–7 minutes, until the sauce thickens to a smooth, glossy consistency that coats the back of a spoon.
-
Stir in the Dijon mustard if using.
4. Add the Cheese
-
Lower the heat and stir in the grated Six Peaks cheese. Stir until completely melted and smooth.
-
Season with a good pinch of salt (go lightly at first, the cheese is already seasoned) and the black pepper.
5. Combine Pasta & Sauce
-
Add the drained pasta into the cheese sauce and stir until every piece is evenly coated.
-
If the sauce feels a bit thick, you can loosen it with a splash of warm milk or reserved pasta water.
6. Assemble & Bake (Optional but Recommended)
-
Pour the mac and cheese into a lightly greased baking dish.
-
Top with the extra grated cheese and breadcrumbs. Add a few dots of butter or a drizzle of olive oil on top for crispiness.
-
Bake in a preheated oven at 200°C (180°C fan) for 15–20 minutes until golden, bubbling, and crisp on top.
Finish & Serve
-
Remove from the oven and let it sit for 5 minutes before serving (this helps it set slightly).
-
Garnish with finely chopped chives or parsley for colour and a hint of freshness.
Serving ideas:
-
A peppery rocket salad or roasted cherry tomatoes.
-
A chilled glass of dry white wine (like Sauvignon Blanc or Picpoul de Pinet), or a citrusy pale ale.
