Let your sides steal the show

This Mac and cheese is a comforting side, or add toppings such as herbs, bacon or vegetables to make it a meal.

INGREDIENTS

• 350 grams macaroni (you can use other pasta but macaroni is the classic)
• 2 tablespoon butter
• 2 tablespoons of plain flour
• 2 cups milk
• 2 cups cheese (can use just tasty cheese, or a combination of cheeses such as parmesan, gruyere or mozzarella)
• Salt and pepper to taste

METHOD

Cook the pasta according to the instructions, then drain. Meanwhile, on a low to medium heat, melt the butter in a medium sized saucepan. Add the flour, cook it stirring continuously for a minute. Pour half the milk slowly but consistently into the butter mix while whisking/stirring to avoid lumps. Then add the remaining milk and stir to combine. Bring just to the boil then reduce heat and simmer for a couple of minutes. Add the cheese and stir until melted and combined. Add the drained pasta to the pan and stir until coated. Season with salt and pepper or add your toppings.

SCHOLÉ LEADS JAZZ FEST’S FOOD EXPERIENCE

Chef Luke Burgess from acclaimed Hobart restaurant Scholé, is headlining a new guest chef experience for the upcoming Clarence Jazz Festival. Celebrating Clarence as part of Tasmania’s food bowl, Burgess will design a dining experience that showcases seasonal local Clarence-based produce and producers – bringing the same philosophy and reverence for place that has made Scholé one of Hobart’s most talked-about dining rooms. Known for his refined, minimalist approach and deep respect for place, Burgess’ menu will highlight the distinct flavours of the region, of­fering festival audiences a rare opportunity to experience Clarence’s creative and culinary excellence side by side.