This is a relatively fancy baked Mac and Cheese recipe. Reasonably speaking it makes about 6 (unhealthy) portions when served alone, but it’s probably best to mix it with some roast vegetables or a salad to take the edge off a little bit.
- 100g Panko
- 50g Parmesan
- 70g+70g Butter
- 250g Cheddar
- 250g Gruyere
- 500g Pasta
- 50g White Flour
- 700ml Whole Milk
Cook the pasta until al dente and set aside. In the same saucepan make a roux:
- Melt half the butter on medium heat
- Add flour and whisk until the colour barely changes (about 1 minute)
- Slowly stream in the milk whilst constantly whisking
- Turn the heat down and wait for the milk to start giving off a little steam
Add the majority of the Cheddar and Gruyere and stir occasionally until melted in. Re-add the pasta, then pour into a baking tray, with the remaining cheese added in the middle.
Mix together the breadcrumbs, grated parmesan, the other half of the butter, and any nice herbs on hand. Cover the top of the baking tray, then cook for ~25 minutes at 200 degrees.