from Nanny’s Kitchen Party
This is the author’s family favourite dish – enjoy!
Ingredients
Macaroni:
250g (8 oz) elbow pasta
1 tbsp (15 g) butter
Topping:
2/3 cup (80 g) panko breadcrumbs
2 tbsp (30 g) butter, melted
Sauce:
4 tbsp (60 g) butter
1/3 cup (40 g) flour
3 cups milk, warmed
2 cups shredded cheese, gruyere, cheddar or Colby
1 cup shredded mozzarella cheese
1/2 tsp (3 g) salt
1 tsp (6 g) garlic powder
1/2 tsp (3 g) onion powder
1/2 tsp (3 g) mustard powder
Instructions
Bring a large pot of water to the boil. Add pasta and cook per package directions less 1 minute.
Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
Mix together topping ingredients. Set aside.
Preheat oven to 180°C/350°F.
In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add about 1 cup of the milk to the roux. Then add remaining milk and whisk until lump-free.
Mix in salt, garlic powder, onion powder and mustard powder. Cook, whisking for 5 – 8 minutes until thickened to a creamy consistency.
Remove from stove, add cheese and stir. Adjust salt to taste.
Assembling
Pour sauce into pot with macaroni. Stir quickly, then pour back into a baking dish. Sprinkle with breadcrumb topping.
Bake for 25 minutes or until top is golden.
Serve immediately! Sprinkle with fresh parsley.
Nada’s Tip & Tricks: Store bought shredded cheese is coated with anti-caking agents that can make your sauce a bit grainy and takes longer to melt. For best results, grate blocks of cheese. Of course, on those nights when time is of the essence, the pre-shredded cheese is a time saver. I like to add a few drops of hot sauce to liven things up!
Contents and images used with permission by author Rebecca North. https://www.facebook.com/RebeccaNorthAuthor
