Jefferson’s macaroni dinner

Ingredients

• 250 g elbow macaroni (about 2½ cups dry)
• 40 g butter (3 tbsp)
• 35 g flour (¼ cup)
• 600 ml milk (2½ cups)
• 200 g grated cheddar (about 2 cups)
• 40 g grated Parmesan (½ cup)
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• 30 g breadcrumbs (½ cup)

Method

1. Heat the oven to 200°C / 400°F. Cook pasta 2 minutes less than the package time; drain.
2. Melt butter in a saucepan. Stir in flour for 1 minute. Gradually whisk in milk and simmer for 4–5 minutes, stirring, until thickened.
3. Remove from heat. Stir in cheddar, half the Parmesan, mustard, salt and pepper. Fold in pasta and transfer to a 2 litre / 8 cup baking dish.
4. Top with breadcrumbs and remaining Parmesan. Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes.

Cheddar, Parmesan and a flour-thickened sauce make this an easy modern adaptation.

Ingredients

• 450 g frozen peas (3 cups)
• 30 g butter (2 tbsp)
• 1 tbsp chopped mint or parsley
• 1 tsp lemon juice
• ¼ tsp salt
• Black pepper to taste

Method

1. Bring a saucepan of water to the boil. Add peas and simmer for 3–4 minutes, or follow the package instructions.
2. Drain well and return to the warm pan.
3. Add butter, herbs, lemon juice, salt and pepper. Toss until glossy and serve immediately.

Ingredients

• 500 ml heavy cream (about 2 cups)
• 250 ml whole milk (about 1 cup)
• 5 large egg yolks
• 120 g sugar (about ½ cup + 2 tbsp)
• 1 vanilla bean, split, or 2 tsp vanilla extract
• A pinch of salt

Method

1. Heat the cream and milk with the vanilla seeds and pod until steaming. Do not boil. If using extract, save it for later.
2. Whisk the yolks, sugar and salt. Slowly whisk in a ladle of hot cream, then another. Pour everything back into the saucepan.
3. Stir constantly over low heat until the custard coats a spoon and reaches 77–80°C / 170–176°F. Do not let it boil.
4. Strain into a clean bowl. Add vanilla extract now if using it. Cool promptly in an ice bath, then cover and refrigerate for at least 4 hours.
5. Churn according to your machine’s instructions. Transfer to a covered freezer container and freeze for 2–4 hours for a scoopable texture.

Makes six dessert portions, so a dinner for four leaves two for another day.