Ingredients
Scale
- 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
Instructions
- 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!)
Notes
MAKE AHEAD
Follow the recipe instructions up until step 7. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight. To reheat, cover with foil and bake for 40 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven. Remove the foil and place under the oven grill (broiler) for 2–3 minutes to crisp up the breadcrumbs.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes or until heated through. Not suitable for freezing.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Macaroni
- Method: pan
- Cuisine: British