Finn-Erik Cooks - Spied Mac & Cheese

Recipe below video.

Spiced for two:

• 250 grams of propper pasta
• 75 grams Cheddar cheese
• 75 grams Parmesan cheese
• 75 grams Jarlsberg cheese
• 3 dl whole milk
• 3 dl chicken stock
• 150 grams propper butter
• 1 dl wheat flour
• 2 star anise
• 1 ss mustard seeds
• 3 bay leaves
• 1 ts chili powder
• 2 cloves of garlic
• Fresh chives
• Lemon

Cook the pasta in salted water. Cook it for half the time required. We'll finish it when crisping it in the oven in the end. 

Make the spiced milk.
Pour milk and chicken stock into a casserole. Add spices and chopped garlic. Heat close to boiling point. Strain the milk to get rid of all the spices.

Make browned butter.
Add medium+ heat to a casserole. I use 7 out of 9 on my stove.
Add butter and let it melt. It will go through a fase of light volcanic activity :) When it settles, you will see a foam starting to form. Small brown particles will start to surface. This is when you pull it off the heat and stir, breaking loose the particles that has stuck to the bottom. The laste fase goes quite quickly, so pay attention. Your butter should now look like this:

Add flour to the butter and whisk it smooth. 
Pour in the spiced milk and whisk using medium heat. The sauce will soon thicken.

Grate the cheddar and parmesan cheese into the sauce. Stir until smooth. Add celery salt (or regular salt) and pepper. Taste the sauce and make sure you're happy.

Add pasta and mix it well, making sure there is cheese in all corners of the pasta :)

Pour the mix in to an oven proof container and shred the Jarlsberg cheese on top.
Roast in oven at 250 degrees Celcius, until the crust is golden.

Important:
Let it rest for 15 minutes on the bench before eating. The flavours needs to settle and you don't wanna burn yourself.
​Serve with some chopped chives and a squeeze of lemon. Enjoy :)