Let's mac 'n' cheese!

24 January 2019
Prep time
40 min
Total time
50 min

250g pasta (penne or elbow)

1 tbsp / 15 g unsalted butter

For the topping:

2/3 cup panko breadcrumbs

2 tbsp unsalted butter

1/4 tsp salt

For the sauce:

 4 tbsp unsalted butter

1/3 all-purpose flour

3 cups milk, warmed

2 cups gruyere cheese, grated

1 cup cheddar cheese, grated

3/4 tsp salt




To make the sauce

Preheat oven to 180C. In a large saucepan or in an ovenproof skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute. Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add the remaining milk and mix until it is lump free. Use whisk if required. Mix in the salt. Cook, stirring/whisking regularly, for 5 - 8 minutes until mixture is thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Remove the sauce from stove, add cheese and stir. The cheese doesn't need to melt. Adjust salt to taste.

To assemble
Pour the sauce into a pot with the pasta. Stir quickly, then pour back into the skillet or a baking dish. Sprinkle with breadcrumb topping. Bake for 25 minutes or until the top is light golden. Serve immediately and if you want sprinkle with some parsley

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