Macaroni and Cheese

1. Cook pasta as per packet instructions less 1 minute. Drain and run under cold tap water to cool immediately.
2. Meanwhile in a large, deep skillet, melt the butter on low heat.
3. Once the butter has melted, add the flour and stir for 30 seconds until a paste forms.
4. Pour in 1/4 of the milk, whisking for 30 seconds until the mixture starts to combine.
5. Add the remaining milk and whisk on low heat for 5 minutes, until the sauce is thick enough to coat the back of a spoon.
6. Stir in the stock powder and cheese. Turn off the heat, stir through the pasta. Serve as is or continue with the following steps for extra crunch.
7. Transfer to a baking dish if needed and sprinkle with the panko breadcrumbs. Spray with olive oil.
8. Grill for 2-3 minutes until golden (keep an eye on it because it will change to a golden colour quickly!)

Make ahead – Follow the recipe instructions up until step 7. Refigerate up to 3 days or freeze up to 2 months (thaw completely in fridge to reheat). To reheat, cover with foil and bake for 40 minutes at 180°c fan-forced. Remove foil and place under grill for 2-3 minutes to crisp up the breadcrumbs.