Mac 'n Cheese from the Kenwood Cooking Chef XL

Ingredients for 4 servings:

• 500 g macaroni
• 1 onion(s)
• 2 garlic cloves
• 100 g butter
• 800 ml milk
• 4 tbsp, heaped flour
• 400 g Chester cheese or Cheddar
• 1 tsp salt
• 1 pinch(s) of pepper
• ¼ tsp cayenne pepper
• 1 dash of Worcestershire sauce
• 5 slices of rusk
• 1 dashes lemon juice
• 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cook the macaroni in salted water according to the package instructions until al dente. In the meantime, finely dice the onion and garlic. Then check that the Cooking Chef’s Flexi-Stirrer is resting fully on the bottom of the bowl, otherwise the sauce will burn. Now heat the Cooking Chef XL to 140°C. Insert the Flexi-Stirrer and sauté the butter, onion, and garlic cubes for 2 minutes (140°C and cooking/stirring interval setting 2). Then reduce the temperature to 100°C. Add the flour and cook for about 2 minutes on setting 1 to make a light roux. Attach the splash guard and pour in the cold milk at cooking/stirring interval setting 1. Turn off the heat and stir for 1 minute at setting 1. Cook for another 30 minutes at cooking/stirring interval setting 2 and 140°C. If the mixture becomes too thick, simply add a little more milk. Place the rusks in a freezer bag and pound them into crumbs using a saucepan. Season with salt, cayenne pepper, nutmeg, Worcestershire sauce, a little lemon juice, and a pinch of sugar. Spread half of the cheese over the pasta. Pour the sauce over the pasta mixture and mix well (if you don’t want diced onions in the sauce, you can pass the sauce through a fine wire sieve). Transfer the pasta to a greased baking dish. Sprinkle the remaining cheese and rusk crumbs over the mixture. Bake in an oven preheated to 200°C (top/bottom heat) for 15-20 minutes on the middle rack, until the rusks are lightly browned.