Recipe: Macaroni and Cheese

My kids love macaroni and cheese (aka mac 'n' cheese). 

This is the best one I’ve made to date, extra cheesy and rich, with a nice crunchy topping (made using panko breadcrumbs). To balance out the richness, we usually serve it with a salad on the side as well as some tomato ketchup. Do remember to make extra so you can have the leftovers for lunch the next day! 😋

Macaroni and Cheese (Mac 'n' Cheese)
Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 45 minutes

Recipe serves 6

Ingredients
300g macaroni
50g butter
50g plain flour
800ml full cream milk
100g shredded Cheddar cheese
100g shredded mozzarella cheese
Salt and freshly ground black pepper

For the topping
2 tbsp panko breadcrumbs
2 tbsp butter, melted

Serve with:

Boom Grow's “The Great Mix” (Parris romaine, buttercrunch and rocket)
8-10 cherry tomatoes, halved
Red amaranth microherbs

1. Cook macaroni in salted water according to packet instructions. Drain well and toss in 1-2T olive oil.

2. In a saucepan, melt butter. Add flour and cook, stirring frequently to make a roux. Whisk in milk a little at a time and cook for 8-10 mins until you get a thick sauce. Season with salt and pepper. Turn off heat and stir in both cheese.

3. Brush a pie dish with oil. Add macaroni and sauce and toss until well coated. Mix breadcrumbs with melted butter and then sprinkle over top of macaroni.

4. Cook in preheated oven (180°C) for 25 mins. Turn on hot grill to brown the top, for about 2 mins. Serve with salad and tomato ketchup on the side.

5. If you have any leftovers, store in fridge and heat up for 10 mins in a 180°C oven before eating. 

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