Remove from the heat and tip into a nice bowl. Stir and toss the crumbs around until crunchy and golden all over.
While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat.Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. For a blonde roux, allow it to cook a minute or so. Allow it to bubble for at least 1 minute while mixing. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there if not, transfer it to a deep earthenware dish. Place the pasta in a small pan with cold water, bring to boil and cook for 10-12 minutes until pasta is soft. Melt butter (or fat) in a saucepan and whisk in flour until smooth.You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. Now work on the flavour – taste it and season it until it’s hitting the right spot. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. Give it a good stir and take the pan off the heat. Drain the pasta and add it immediately to the sauce.Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly remove from. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Bake for 20 minutes, or until the top is browned and crispy. Sprinkle a couple of handfuls of breadcrumbs over the top. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Fill a 9x9 baking dish with macaroni and cheese.Cook over low heat, stirring occasionally until all cheese is melted, about 5 minutes. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Add cooked pasta, butter, milk, cheese, and pepper to a pan. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.Keep cooking and stirring until golden and the garlic is nice and sticky. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux.Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Get a large pan of salted water on the boil.
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