Name: Mac + cheese jaffle
Prep time: 40 min
Total time: 40 min
Yield: Makes 4
Ingredients: 25 g (1 oz) unsalted butter, softened, plus extra for spreading on the bread; white pepper; ½ brown onion; 180 g (6½ oz) comté, grated; 600 ml (20½ fl oz) full-cream (whole) milk; 2 tablespoons finely chopped fresh chives; 150 g (5½ oz) young fontina, grated; 250 g (9 oz) small elbow macaroni or mini tubes; 1 clove; 150 g (5½ oz) gruyère, grated; 25 g (1 oz) plain (all-purpose) flour; freshly grated nutmeg; salt flakes; 1 tablespoon white-wine vinegar; 8 slices white sandwich loaf

Preparation info

Makes
4

Difficulty
Medium
Ready in
40 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Carb-ageddon has finally arrived! The cheeses here are just a suggestion, but you can try your own combinations.

Ingredients

Bread

8 slices white sandwich loaf

Method

Place the onion, clove and milk in a saucepan over medium heat and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Bring back to the boil and strain the hot milk into a jug.
Melt the butter in a heavy-based saucepan over medium–low heat. (I like to use a cast-iron pan, but any pan will do.) Add the flour and cook, stirring with a hea

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Ingredients

Bread

Method

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