An ultra-creamy, crispy macaroni and cheese, featuring a cheddar and Parmesan sauce and a golden panko topping.
Ingredients
- 30 g Unsalted butter (for the topping)
- 30 ml Extra-virgin olive oil
- 120 g Panko
- 2 large cloves Garlic
- 56 g Finely grated Parmesan (for the topping)
- 2 g Fine salt (for the topping)
- 450 g Elbow macaroni
- 113 g Unsalted butter (for the sauce)
- 48 g All-purpose flour
- 960 ml Whole milk
- 180 ml Heavy cream
- 8 g Fine salt (for the sauce)
- 1 g Ground white pepper
- 10 g Dry mustard
- 454 g Grated extra-sharp cheddar
- 57 g Grated Parmesan (for the sauce)
- as needed Unsalted butter (for the baking dish)
Method
- Prepare the crispy panko topping according to the prepared component instructions (sauté the panko with butter, oil, and garlic, then toss with Parmesan and salt). Set aside.
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente (do not overcook). Drain without rinsing.
- Preheat the oven to 200 °C (400 °F). Butter a 33 x 23 cm baking dish.
- Prepare the cheese sauce according to the prepared component instructions (make a roux, add milk/cream, then cheeses and seasonings).
- Add the drained macaroni to the saucepan with the cheese sauce and stir well to coat.
- Transfer the mixture to the buttered baking dish. Spread the panko topping evenly over the surface.
- Place the dish on a baking sheet and bake until the top is golden brown and the sauce is bubbling, 18 to 22 minutes.
- Let the dish cool for 15 minutes before serving.
Nutrition
Per serving
- Energy
- 578.5 kcal
- Protein
- 21.37 g
- Carbohydrate
- 42.33 g
- Fat
- 36.35 g
- Fibre
- 2.17 g
- Calcium
- 399.73 mg
- Iron
- 0.25 mg
- Magnesium
- 24.29 mg