Mac and Cheese Classic (Print)
Silky pasta, bold cheddar and a golden, crispy panko topping come together for maximum comfort.
# Ingredients:
→ Main Stuff
01 -
60 g panko breadcrumbs
02 -
20 g wheat flour
03 -
225 g macaroni, uncooked
04 -
60 g unsalted butter
05 -
480 ml whole milk
06 -
200 g strong cheddar cheese, shredded
# Steps:
01 -
Toss the mac and cheese mix into a greased baking dish, cover it with panko, and pop it in the oven at 175°C for about 20 to 25 minutes till the top’s all crispy and golden.
02 -
Stir the cooked macaroni into your cheese sauce till all the pasta's fully coated.
03 -
Take the pot off the heat and stir in the cheddar. Keep going until it melts into the sauce.
04 -
Slowly pour in the milk, whisking all the while, so the mix gets a bit thick.
05 -
Melt your butter in a medium pot on medium. Whisk in the flour and give it a minute while stirring.
06 -
Put on a big pot of salted water to boil. Toss in your macaroni and cook 7 to 8 minutes til firm but done. Drain and set aside.
# Notes:
01 -
Want extra crunch? Toast your breadcrumbs in a bit of butter first before sprinkling them on top.