Matty Matheson Cracked Peppercorn Mac and Cheese

A bold and creamy mac and cheese inspired by Matty Matheson's robust flavors, featuring cracked black peppercorns for a spicy kick and a rich blend of cheeses for ultimate comfort.

Steps

1. Cook the elbow macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside. 2. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. 3. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 4-5 minutes. 4. Lower the heat and add the shredded cheddar, gruyere, and parmesan cheeses, stirring until melted and smooth. 5. Stir in the cracked black peppercorns, salt, and smoked paprika if using, adjusting seasoning to taste. 6. Combine the cooked macaroni with the cheese sauce, mixing well. 7. (Optional) Transfer to a small oven-safe dish, sprinkle panko breadcrumbs on top, and broil for 2-3 minutes until golden and crispy. 8. Serve hot and enjoy the spicy, cheesy goodness.

70g elbow macaroni 1 tbsp unsalted butter 1 tbsp all-purpose flour 250ml whole milk 50g sharp cheddar cheese, shredded 30g gruyere cheese, shredded 15g parmesan cheese, grated 1 tsp cracked black peppercorns Salt to taste 1/4 tsp smoked paprika (optional) 1 tbsp panko breadcrumbs (optional, for topping)