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Mac and cheese with fennel
The subtle anise flavour of fennel helps cut through the richness of this classic, homestyle mac and cheese. By infusing the fennel into the sauce and using the seeds in the topping you get double the fennel for your money.
YIELDS
4
TO
6
Ingredients
Fennel Mac and Cheese
- 3 cups (710 ml) dry macaroni pasta
- Olive oil
- 1/4 cup (60 ml) butter
- 1 large fennel bulb, cored and minced finely, fronds reserved for garnish
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) mustard powder
- 1/2 teaspoon (2.5 ml) cayenne pepper
- 1/2 cup (60 ml) all-purpose flour
- 1 cup (240 ml) 2% milk
- 1 cup (240 ml) evaporated milk
- 2 cups (470 ml) grated old cheddar cheese
- Salt and pepper
Crispy Topping
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) butter, melted
- 1/2 cup (120 ml) dry breadcrumbs
- 1 cup (240 ml) grated old cheddar cheese
Directions
Fennel Mac and Cheese
- Preheat the oven to 375° F (190° C).
- Bring a pot of salted water to a boil.
- Cook the pasta to al dente, one to two minutes shy of the manufacturer’s directions. Strain the noodles and transfer them to a lightly oiled tray. Toss with a drizzle of olive oil and set aside.
- In a large saucepan over medium-low heat, melt the butter. Once foaming, add the fennel and garlic, cooking until translucent and fragrant, three to four minutes. Add the mustard powder and cayenne and cook until fragrant, one to two minutes.
- Add the flour to the mixture and stir until well incorporated. Cook until the raw flour smell has dissipated, and a roux has formed for three to four minutes.
- Slowly and gradually add the milk and evaporated milk to the roux while whisking constantly.
- Bring the mixture to a simmer over medium heat, still whisking constantly, until the sauce has thickened slightly for three to four minutes.
- Add the cheese and stir vigorously for roughly two minutes, or until the cheese is fully incorporated into the sauce.
- Season the sauce with salt and pepper.
- Reserve, keeping the sauce warm.
Crispy Topping
- In a small, dry skillet, toast the fennel seeds until fragrant, one to two minutes. Pour the seeds into a small bowl.
- In a small skillet, add the butter and melt over medium heat.
- Add the breadcrumbs to the skillet and toast, tossing occasionally. Cook for three to four minutes and add to the bowl with the toasted fennel seeds.
- Set aside until needed.
Finish
- If any of the pasta has clumped together on the tray, gently break it up with your hands.
- Remove the sauce from the heat and add the cooked pasta.
- Transfer the mixture to a lightly greased nine-inch x six-inch baking dish.
- Top with the remaining one cup of cheese and crispy topping and bake until golden brown, 15 to 18 minutes.
- Let stand for four to five minutes before cutting into individual portions
- Transfer portions to serving plates, garnishing with reserved fennel fronds.
- Serve immediately. Enjoy!
