Macaroni Gratin with Comté

Stud the onion halves with the cloves and place in a small saucepan with the milk, bay leaf, and white pepper. Heat over medium-low until just steaming, then remove from the heat and set aside to infuse for 15 minutes. Discard the onion, cloves, and bay leaf.

Bring a large pot of generously salted water to a rolling boil. Cook the macaroni for 2 minutes less than the package instruction (it will finish in the oven). Drain well, toss with a small knob of butter to prevent sticking, and set aside.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Butter a 2-litre gratin dish generously.

Melt the 60g butter in a heavy-based saucepan over medium heat until foaming subsides. Add the flour and whisk constantly for 2 minutes until the roux smells biscuity and turns a pale golden colour.

Add the infused warm milk to the roux one ladleful at a time, whisking vigorously after each addition until fully smooth before adding the next. Once all the milk is incorporated, pour in the double cream and whisk to combine.

Reduce the heat to low and cook the béchamel, stirring frequently with a wooden spoon, for 8 minutes until it is thick enough to coat the back of the spoon and no raw flour taste remains.

Remove the pan from the heat. Stir in the Dijon mustard, nutmeg, fine sea salt, and 200g of the grated Comté until completely melted and smooth.

Fold the drained pasta into the cheese sauce until every piece is thoroughly coated, then transfer the mixture to the prepared gratin dish, spreading it level.

Combine the remaining 50g Comté, the Gruyère, and the breadcrumbs in a small bowl, then scatter evenly over the top of the pasta.

Bake on the middle shelf for 20 minutes until the sauce is bubbling at the edges and the top is set.

Switch the oven to the grill setting and grill for 4–5 minutes until the crust is deeply golden and blistered in places.

Rest for 5 minutes before serving.