Macaroni & Cheese
Macaroni & Cheese! An all time family favourite. This perfect macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and a crunchy cheesy topping.
cut into small chunks
plus 1 tbsp melted
spiral or other short pasta
English mustard powder
Kefalos Fresh Milk
KEFALOS Cheddar Cheese
Heat oven to 180 ̊C.
Spread 50g baguette chunks over a baking sheet, drizzle with 1 tbsp melted KEFALOS Butter and season. Bake for 6 minutes until crisp, then set aside.
Boil 350g spiral or short pasta for 2 minutes less than stated on the pack, then drain. Meanwhile, melt 2 tbsps KEFALOS Butter in a saucepan.
Add 1 clove finely chopped garlic and 1 tsp English mustard powder, cook for 1 minute, then stir in 3 tbsps plain flour.
Cook for 1 minute more, then gradually whisk in 500ml whole KEFALOS Fresh Milk until you have a lump-free sauce. Simmer for 5 minutes, whisking all the time until thickened.
Take off the heat, then stir in 250g grated KEFALOS Cheddar cheese and 25g grated KEFALOS Kefalotiri.
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.
Scatter over the bread and remaining 25g grated KEFALOS Kefalotiri, then bake for 20 minutes until crisp and golden. Can be frozen before baking – defrost thoroughly before reheating.