Prep Time: 10minutes
Baking Time: 1 hour
Total Time: 1 hours 10 minutes
Serves: 6-8 people
Skill Level: Easy
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
FOR THE TOPPING:
- 2/3 cup panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
FOR THE SAUCE:
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour, plain / all-purpose
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded cheese
- 1 cup freshly shredded mozzarella cheese, or more other cheese of choice
- 3/4 tsp salt
FOR THE SEASONING:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
Mix together Topping. Set aside.
Preheat oven to 180°C/350°F (all oven types).
Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9″ Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
Add Seasonings: Mix in salt and Seasonings if using.
Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until 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.
Add cheese: Remove from stove, add cheese and stir – cheese doesn’t need to melt.
Check salt: Adjust salt to taste (if you use recommended cheeses, you won’t need more).
Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
Bake for 25 minutes or until top is light golden. Don’t bake too long otherwise you’ll bake away the Sauce!
Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
Nick & Sue’s Deli or Camberwell Market Deli
- fresh mozzarella cheese
- macaroni pasta
- panko bread crumbs
Camberwell Fruit & Veggie:
- garlic powder
- onion powder
- mustard powder