Mac and Cheese Paffle

Mike Reid

Ingredients:

  • 600ml Milk whole
  • 125ml Thick cream
  • 50g plain flour
  • 50g butter salted
  • 75g Gruyere cheese
  • 100g Taleggio
  • 50g mozzarella
  • 300g Macaroni pasta

Pastry:

  • 225g Plain Flour
  • 100g Unsalted Butter, diced
  • Pinch of Salt

Method:

Mac and Cheese:

  1. Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
  2. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
  3. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce finish with the thick cream.
  4. Add all of the cheese (except mozzarella) to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper.
  5. Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.

Pastry:

  1. For the pasty, sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
  2. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while the filling is cooking
  3. Heat your jaffel (sandwich maker) machine
  4. Roll out 2 sheets of your pastry just enough to cover the jaffel machine. Spray the machine with cooking oil before laying over the first sheet, then add in your mac & chz filling before covering with another sheet
  5. Now simply toast and enjoy

Our friends at Wine Selectors suggest pairing this dish with a Merlot.

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