Place the cooked pasta into a bowl and mix carefully with the cheese sauce. Repeat this process until the pasta is just cooked and al dente. Then return the pasta to the pan and mix everything together.Īdd the hot beef stock a ladleful at a time to the pasta and cook stirring from time to time until almost completely evaporated. Pour the browned butter into the bread crumbs, mix together and bake at 180✬ for 10-15 minutes until golden brown, then put to one side.įry the pancetta and the shallots in the pan until the pancetta has rendered it's fat and everything is golden. Then remove the pasta from the pan andput to one side. In a separate pan heat 150g of butter until foaming, then add the pasta and cook in the foaming butter until golden brown. Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black. Taste and adjust the seasoning and put to one side and keep warm.
Once all the milk has been added, bring the sauce to the boil and simmer for another 2-3 minutes to cook out the flour.Īdd half the cheeses to the sauce and stir over a low heat until everything is completely melted. Heat 50g of butter in a large saucepan until foaming and add the flour and cook over gentle heat for 2-3 minutes, do not colour.Īdd the milk to the roux, bit by bit, stirring well after each addition to create a smooth sauce. Strain the milk to remove the aromas and put to one side. Place the onion, carrot, shallot, garlic, herbs and spices into a large sauce pan and cover with the milk.īring the milk to the boil and as soon as it is simmering, cover with a lid, remove from the heat and leave to infuse for at least 20 minutes.