Crispy Baked Mac and Cheese

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Ingredients:

  • 1 package (500g) elbow macaroni pasta

  • 6 tablespoons butter, cubed

  • 1/2 cup all-purpose flour

  • 4 cups HiLo milk, warmed

  • 4 cups shredded Gruyere cheese

  • 2 cups shredded extra-sharp cheddar cheese

  • 2 teaspoons salt

  • 3/4 teaspoon freshly ground pepper

  • 1/4 teaspoon freshly ground nutmeg

  • 1 and a 1/4 cups Kookakrumb Panko bread crumbs

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons butter, melted

Method:

  1. Preheat oven to 180°C. Bring to a boil in large pot salted water, enough to cover all the macaroni, add the macaroni pasta to boiling water and cook for 8 minutes or until al dente. Strain pasta once cooked

  2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

  3. Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat.

  4. Transfer to a greased 30x20cm baking tray. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over pasta. Bake, uncovered for 30-40 minutes or until bubbly and top is golden brown.

  5. Serve with a green salad.

Kevin Lynch