Macaroni and Cheese is a favorite all year in my house. I love this easy to prepare recipe. For the 2 of us I make the full recipe, divide it into 6 individual dishes and pop it in the freezer and cook them individually. We eat them as a main dish, usually with broccoli, Brussels sprouts or a salad on the side. You could put them in smaller dishes to freeze as side dish servings.
Bring a large pan of salted water to a boil. Add macaroni and cook until almost al dente. About 7 minutes.
Meanwhile, in a 3 quart sauce pan melt the butter. Whisk in the flour and cook for 3 to 4 minutes until lightly browned. Stir in the minced garlic and whole grain mustard. Add whole milk while whisking, allowing mixture to come to a boil. Add heavy cream, Dubliner and Comte Cheese and stir until heated throughly and cheese is fully melted. Stir in Mascarpone Cheese.
When pasta is cooked, drain and add to cheese sauce. Season with salt and pepper.
Divide into serving dishes.
Combine grated parmesan cheese and bread crumbs. Top the dishes and bake in 375°F/190°C/Gas Mark 5 oven about 15 minutes until heated through and topping crisps up.
Note: Before baking you can freeze the individual dishes. Take them out and defrost them and bake in 375°F/190°C/Gas Mark 5 oven for 30-45 minutes until heated through and bubbly. In the last 10 minutes, add the bread crumb, parmesan mixture.
Adapted from a recipe by Marco Pierre White