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Macaroni cheese with basil and garlic, by Tom Aikens
Macaroni cheese with basil and garlic, by Tom Aikens. Photograph: David Griffen
Macaroni cheese with basil and garlic, by Tom Aikens. Photograph: David Griffen

Tom Aikens’s macaroni cheese with basil and garlic

This traditional dish is the ultimate comfort food – quick and easy, with a twist for added indulgence

Macaroni cheese has been on the menu at Tom’s Kitchen ever since the first restaurant opened 10 years ago, and remains one of our most popular dishes. It makes a great mid-week meal, as it’s quick and easy to recreate at home, and, in my mind, is the ultimate comfort food to fend off the cold. We’ve added a twist with basil and garlic, which mix well with the two cheeses, parmesan and gruyère, and the dash of dijon mustard for an extra kick. Bay leaves are always a great addition to a cheese sauce, and the thyme makes for a fuller flavour. It is these small extras that add a little more indulgence to a traditional mac and cheese.

(Serves four)
250g macaroni
600ml of milk
6g of thyme
2 bay leaves
45g butter
4 garlic cloves, finely chopped
50g plain flour
Salt and pepper
50g gruyère
30g parmesan
20g dijon mustard
15 basil leaves, ripped

Start by cooking the macaroni in a pan of salted boiling water. Once cooked, strain and refresh under cold running water.

At the same time, place the milk into a pan over a low-medium heat and add the thyme and bay. Bring up to a warm heat and leave to infuse for 10 minutes.

Meanwhile, place a separate pan over a low heat and add the butter and garlic. Cook for two to three minutes then add the flour. Heat for two to three minutes and stir constantly, so the mixture comes together.

Add the infused milk, stirring with a wooden spoon, making sure that the roux is properly mixed in and smooth before adding more milk. Once all incorporated, simmer for 2 minutes.

Take the pan off the heat and season with a large pinch of salt and pepper. Add the cheese, mustard, basil and pasta to the pan and then pour the contents into a casserole dish. Cover with some extra cheese and place in the oven at 180C for 20 minutes.

Remove the dish from the oven, divide the macaroni cheese into four portions and serve immediately.

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