The Roost’s Uber Mac n’ Cheese (12 hearty portions)

by Suzanne Heron.

For the Cheese Sauce:

6 tbsp all purpose flour

3 tbsp salted butter

pinch salt n’ pepper

pinch nutmeg

1 Ltr whipping cream

2 cups shredded aged cheddar

2 cups feta

Combine flour, nutmeg, salt & pepper. Melt butter over medium low heat, add the flour mix and combine, stirring constantly until slightly golden. Slowly add whipping cream, whisking constantly so there are no lumps. Once thick, add cheese and stir until melted. Take off heat.

The other stuff:

8 cups cooked elbow macceroni

1 1/2 cups cooked diced ham

2 1/2 cups still slightly crunchy broccoli

Top with:

1 cup feta

1 cup shredded aged cheddar

1 cup shredded parmesan

Combine macaroni, ham, broccoli & cheese sauce. Pour into greased baking dish and top with the cheese mixture. Bake at 325 F for about 20- 30 minutes until the cheese is golden.

Chef Amaris Fisher, The Roost Farmhouse Bakery, Saanich. The Roost sits on a 10 acre family farm.