House recipe
🧀 Baked mac and cheese
Short pasta folded through a mustard-sharpened cheddar sauce, then baked under crunchy breadcrumbs.
Allergens. Contains: Gluten, Milk, Mustard. May contain, depending on the brands you buy: Eggs, Sulphites, Milk, Sesame, Soy, Lupin.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g penne
- 40 g butter
- 30 g plain wheat flour
- 600 ml milk
- 200 g cheddar, grated; keep 50 g for the top
- 1 tsp mustard
- pinch nutmeg, grated
- ½ tsp smoked paprika
- 30 g breadcrumbs
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oven to 200°C. Cook the pasta in salted water for 2 minutes less than the packet says, then drain.
- Melt the butter in a saucepan, stir in the flour and cook for a minute. Gradually whisk in the milk and keep stirring until it thickens, about 5 minutes.
- Take off the heat and stir in 150 g cheddar, the mustard, nutmeg and plenty of salt and pepper until smooth.
- Fold the pasta into the sauce and tip into a baking dish.
- Mix the breadcrumbs with the remaining cheddar and the smoked paprika and scatter over the top.
- Bake for 20 minutes until bubbling and golden. Let it settle for 5 minutes before serving.