Ingredients
Method
1.Preheat oven to 180°C. Liberally butter a large casserole dish.
2.In a saucepan, melt the butter over a medium heat. When it bubbles, add the flour and cook for 1 minute, stirring throughout. Add the wine and cook for a further 1 minute.
3.Whisk in the milk and add the bay leaf, salt and pepper. Continue whisking until the mixture bubbles and becomes thick – 8-12 minutes. Taste it at this stage. If there is no taste of raw flour, it’s ready. Stir in the cheddar and Parmesan mixture, then set aside.
4.Cover a large pot of well-salted water and bring to boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone – around 2-3 minutes. Drain and rinse under cold water.
5.Stir the cooked macaroni into the cheese sauce, then pour it into the prepared dish.
6.To make the topping, mix the breadcrumbs, Gruyère cheese, chilli, lemon zest, parsley and olive oil together, then sprinkle over the top.
7.Bake until golden brown and bubbling – around 30 minutes. Rest for 5 minutes before serving.
