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Five Cheeses Brown Butter Chili Mac & Cheese

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Macaroni in a creamy cheesy spicy sauce topped with oregano-garlic croutons and mozzarella broiled to crispy perfection.
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Servings: 8
Ingredients Method

Ingredients
  

  • 400 grams uncooked elbow macaroni
For the sauce
  • 600 ml. half-skim milk
  • 35 grams butter
  • 35 grams flour
  • salt pepper and nutmeg to taste
  • 1/8-1/4 tsp chili flakes depends on how much heat you can handle!
  • 60 grams provolone
  • 40 grams goat cheese
  • 50 grams edam cheese
  • 50 grams brie cheese
For the topping
  • 60 grams day-old bread
  • garlic powder to taste
  • dried oregano to taste
  • a drizzle of olive oil
  • 100 grams mozzarella cheese

Method
 

  1. Cook pasta al dente, it will continue cooking in the oven.
  2. To make the sauce, melt butter in a sauce pan. Heat until it gets brown, but don't stop stirring. Remove pan from heat and dump flour at once. Whisk vigorously to remove lumps.
  3. Bring pan back to the heat and all milk. Heat on medium until sauce thickens. Don't forget to stir it often or it'll burn! Add salt, nutmeg and pepper.
  4. Add edam, goat cheese, provolone and brie and stir to melt them.
  5. Add cooked macaroni and chili and stir to cover them in sauce.
  6. Pour into a baking dish.
  7. For the topping, toast breadcrumbs and toss them with some olive oil, garlic and oregano. Top pasta with them.
  8. Put shredded mozzarella on top and bake at 200ºC for 20-25 minutes or until sauce is bubbly and topping is golden.
  9. Enjoy

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