Eating in: Four-cheese mac 'n' cheese
^ With thyme-and-anchovy-crumbed roasted tomatoes. I followed a Heston recipe for the white sauce. Had to substitute the British cheeses (Spenwood and Berkswell) with NZ varieties, but it turned out generally OK. Was hoping it’d be a bit cheesier-tasting. Also thought the sauce was a bit runny, but once it sat with the pasta for a bit, it got nice and creamy.