“GRUYERE IS A RAW COW’S MILK CHEESE FROM THE SWISS SIDE OF THE MAGICAL SNOW-CAPPED ALPS, AND LIKE ALL ALPINE CHEESES, IT IS A GOOD MELTER AND GREAT FOR COOKING.”
WANDERLUST MAC ‘N’ CHEESE
SERVES 6
“This dish showcases these international cheeses perfectly. We highly recommend it for a cosy winter night in.”
400g dried macaroni
50g unsalted butter
1 leek, finely chopped
⅓ cup (50g) plain flflour
1 tsp Dijon mustard
3 cups (750ml) milk
150g vintage cheddar (we used Clothbound Farmhouse Cheddar)
150g comte (we used La Couronne Comte), coarsely grated
30g panko breadcrumbs
170g grated saganaki (we used Artemis Kefalotyri Saganaki)
250g punnet cherry truss tomatoes
Basil leaves, to serve
Preheat oven to 200°C.
Bring a large saucepan of salted water to the boil over high heat. Cook pasta according to packet instructions, then drain.
Melt butter in a medium saucepan over medium heat. Add leek and cook, stirring, for 10 minutes or until softened. Add flflour and stir for 1 minute. Reduce heat to low and add mustard. Gradually add milk, stirring to remove any lumps. Increase heat to medium and bring to a simmer. Simmer for 10 minutes or until thickened.
Remove from the heat, add cheddar and comte, and stir to melt. Transfer to a large baking dish, add cooked pasta and
