Heat the butter until foaming then whisk in the flour. Slowly whisk in the milk, a little bit at a time, then add the cream and keep whisking to make a smooth sauce.
Season with salt and the mustard then whisk in the cheddar and gruyere. Stir in the cooked pasta and mozzarella and pour into a lined loaf tin to set for about 1 hour in the fridge.
When the mac n cheese feels solid preheat the oven to 180°C/360°F. Lay the bacon on the puff pastry sheet and place the mac n cheese on the near edge and roll it up in pastry. Pinch the edges together and transfer to a baking tray and brush with the yolks.
Bake for around 40 minutes until golden brown and piping hot.
Recipe by Tom
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Directions
5 tbsp butter
1/4 cup plain flour
2 cups milk
1 cup double cream
1 tbsp salt
1 tsp mustard powder
3 cups grated cheddar
2 cups grated gruyere
1 lb of pasta, cooked
1 cup grated mozzarella
1.1 lb puff pastry, rolled to around 4 mm thickness
