Comfort
Mac & Cheese with Crispy Topping
The mac and cheese that ends the debate. Cibo di Italia Macaroni in a sharp cheddar sauce, finished with a buttered breadcrumb crust that shatters under your spoon. Hands down the most-requested kids' dinner in our recipe testing.
Ingredients
- 400gCibo di Italia Macaroni
- 50gbutter — plus 20g extra for the topping
- 50gplain flour
- 650mlwhole milk — warmed
- 1tspEnglish mustard — or Dijon
- 250gmature cheddar — coarsely grated
- 60gpanko breadcrumbs
- 30gparmesan — finely grated
- 1/2tspsweet paprika
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 200°C fan. Bring 4 litres of salted water to a boil and cook the macaroni for 6 minutes — under al dente; it finishes in the oven.
6 min
Step 2.Drain and set aside.
1 min
Step 3.In a large saucepan, melt the 50g butter over medium heat. Whisk in the flour and cook 90 seconds until biscuity smelling.
2 min
Step 4.Slowly whisk in the warm milk in three additions, smoothing each before the next. Simmer 4 minutes, whisking, until it coats a spoon thickly.
4 min
Step 5.Off the heat, stir in the mustard, cheddar, salt and plenty of pepper until the cheese is fully melted.
1 min
Step 6.Fold in the drained macaroni until every piece is coated, then tip into a 2-litre baking dish.
1 min
Step 7.Melt the extra 20g butter and mix with the panko, parmesan and paprika. Scatter over the top in an even layer.
1 min
Step 8.Bake for 18 minutes until the topping is deep golden and the cheese bubbles around the edges. Rest 5 minutes before serving.
18 min
Goes well with
Cold cloudy apple juice with a slice of lemon.
Steamed broccoli with olive oil, lemon and chilli flakes.
Sticky toffee pudding, or warm chocolate chip cookies.
The pasta we used
Cibo di Italia Macaroni
500g · Cooks in 8–10 minutes · Serves ~5
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