Mains Macaroni Cheese
Mac Cheese FS v2

Macaroni Cheese

10 minutes

Serves: 8

Prep time: 20 minutes

Cook time: 30 minutes

Tips

  1. Make sure you use freshly grated cheese (pre-shredded cheese can make the sauce grainy)
  2. Macaroni cheese can be made in advance. Follow method to the end of step 7. Refrigerate for up to 48 hours. Baked, covered with foil, for 10 minutes, then 15 minutes uncovered. Alternatively, complete step 8 then refrigerate. Reheat in microwave to warm through, then re-crisp topping until the grill.

 

Ingredients

1/2 tsp Smoked Paprika
20g Tararua Butter (Pasta)
120g Day Old Baguette
3 tbsp Finely Grated Ornelle Parmesan
35g Tararua Butter, Melted (Topping)
85g Tararua Butter (Sauce)
1 Brown Onion, Finely Diced
3 Cloves Garlic, Crushed
400g Dried Macaroni Elbows
75g Edmonds Standard Grade Flour
1L Meadow Fresh Original Milk
2 1/2 tsp Wholegrain Mustard
1/2 tsp Salt
125g Meadow Fresh Lite Cream Cheese
150g Puhoi Valley Gruyere, Grated
133g Meadow Fresh Colby Cheese, Grated
125g Meadow Fresh Mozzarella Cheese, Grated

Method

Pasta

  1. Bring a large pot of water to the boil. Add macaroni and cook for 6 minutes (or one minute less than fully cooked). Drain well, return to pot and toss with butter. Set aside to cool

Topping

  1. Tear baguette into smaller pieces and place in a medium bow. Add parmesan, butter and salt and toss together until well combined
  2. Preheat oven to 180ºC fan bake

Sauce

  1. Melt butter in a large pot on medium heat. Once bubbling, add onion and garlic and cook until tender (about 3 minutes). Stir in flour and paprika and cook for 1 minute
  2. Whisk in milk a little at a time, to form a lump-free sauce. Whisk in mustard and salt. Cook for a few more minutes, until mixture has thickened enough to coat the back of a spoon. Stir in cream cheese
  3. Reduce heat to low and stir in Gruyere, Colby and Cheddar. Season with salt (if needed) and pepper to taste. Add cooled macaroni and mozzarella and stir to combine
  4. Spoon into 8 individual baking dishes/ramekins and sprinkle with topping
  5. Bake for 15 minutes, until sauce is bubbling and topping is golden brown