Macaroni and Cheese

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

500 g (1 lb 2 oz) macaroni (elbow pasta)

2 tbsp unsalted butter

¼ cup (30 g) plain (all-purpose) flour

3 cups (750 ml) full-cream (whole) milk

1 tsp chicken stock powder (bouillon)

3 cups (375 g) freshly grated cheddar or similar cheese

2 tbsp panko breadcrumbs

Olive oil spray

Directions

Cook the pasta according to the packet instructions, less 1 minute. Drain and run under cold water to cool immediately.

Meanwhile, melt the butter in a large, deep frying pan over low heat.

Once the butter has melted, add the flour and stir for 30 seconds until a paste forms.

Pour in about one-quarter of the milk, whisking for 30 seconds until the mixture combines.

Add the remaining milk and whisk over low heat for 5 minutes, until the sauce is thick enough to coat the back of a spoon.

Stir in the stock powder and cheese. Turn off the heat and stir the pasta through. Serve as is or continue with the following steps for extra crunch.

Preheat the oven grill (broiler). Transfer to a baking dish if needed and sprinkle with the panko breadcrumbs. Spray with olive oil.

Grill (broil) for 2–3 minutes until golden (keep an eye on it because it will change to a golden colour quickly!)

Nutrition

• Serving Size: plate
• Calories: 1044
• Total Fat: 38.4 g
• Saturated Fat: 20 g
• Trans Fat: 0 g
• Cholesterol: 86.3 mg
• Sodium: 1130 mg
• Total Carbohydrate: 112.6 g
• Dietary Fiber: 4.4 g
• Total Sugars: 12.7 g
• Protein: 59.6 g