Extra Saucy Mac & Cheese
Rated 4.7 stars by 3 users
Author:
Cherie Metcalfe
I’m not sure if mac n cheese is traditionally Christmassy but someone brought a massive dish to our Christmas spread last year and it was demolished. So who am I to make the rules on what can and cannot go on your table? For me personally, I would make this on Boxing Day and fold through any leftover Christmas ham diced into chunks.
Ingredients
-
400g elbow macaroni or short pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2½ cups milk
- 1 teaspoon Dijon mustard
-
1 teaspoon Sanders Seasoning
- 2 tablespoons Baple Macon
- 100g cream cheese
- 200g grated tasty cheese
- 100g grated mozzarella
-
Sunshine Salt, to taste
- 1 cup panko breadcrumbs
- 1 tablespoon butter, melted
-
1 teaspoon Baple Macon, extra for topping
Directions
- Bring a large pot of salted water to the boil and cook the pasta until just under al dente, as it will continue cooking in the oven. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to remove the raw taste. Gradually whisk in the milk, a little at a time, until the mixture is smooth and lump-free.
Add the mustard and Maple Bacon and Sanders Seasoning, then stir through the cream cheese, tasty cheese, and mozzarella. Continue stirring until the cheeses melt into a thick, creamy sauce. Season to taste with Sunshine Salt.
- Fold the drained pasta through the sauce, making sure every piece is coated. The mixture should be extra saucy so it stays creamy after baking. Pour into a greased baking dish.
- In a small bowl, toss the breadcrumbs with the melted butter and a teaspoon of extra Baple Macon. Scatter evenly over the top of the pasta.
- Bake in a preheated oven at 200°C fan bake for 20 minutes, or until the top is golden, bubbling, and completely irresistible.
- Remove from the oven and let the mac & cheese sit for five minutes before serving. It’s perfect alongside glazed ham or simply enjoyed on its own in a big, comforting spoonful.
