Categories: December

Ingredients

• 1 garlic clove, peeled
• 10g butter, plus extra to grease
• 284ml single cream
• 1 bay leaf
• 200g macaroni
• pinch of nutmeg
• 50g Gruyère, grated
• 50g Cheddar, grated
• 50g Parmesan, grated

Directions

1. eheat the oven to 180˚C/fan 160˚C/gas 4.

2. Rub a square 25 × 5cm gratin dish with the peeled garlic clove, then grease the dish well. Place the garlic, cream and bay leaf in a saucepan, bring to the boil, then remove from the heat and leave for 15 minutes. Remove the garlic and bay leaf.

3. Cook the macaroni according to packet instructions. Drain and add to the pan with the infused cream, a pinch of nutmeg, and the Gruyère and Cheddar cheeses. Season well and stir to combine. Tip the macaroni into the gratin dish and sprinkle with Parmesan. Dot the top with butter and bake for 30 minutes or until golden and bubbling.

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