Salt and white pepper
Bread Crumb Topping, recipe follows
Preheat the oven to180C/Gas 4.
450tg extra-sharp white Cheddar, shredded (recommended: Cabot)
15gyellow Cheddar, shredded
Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Bread Crumb Topping:
50g grated Asiago cheese
50g Japanese bread crumbs (panko)
1 tablespoon assorted chopped fresh herbs, such as thyme, oregano, rosemary, tarragon, and basil
In a small bowl, combine all ingredients and mix well.