Mac 'n' Cheese Bake

Nutrition per serve

Ingredients

• 100g cheddar
• 40g panko breadcrumbs
• 10g pepper and garlic seasoning
• 1pcs macaroni pasta
• 150g peas
• 250ml cream
• 20g butter
• 15ml plain flour

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Coarsely grate the cheese. Put the breadcrumbs, half the cheese and 1½ tsp pepper and garlic seasoning (see Kitchen notes) in a bowl, season with salt and stir to combine.
2. Step 2 — Cook pasta and peas
   Cook the pasta in the pan of boiling water for 5 mins. Add the peas and cook for a further 2 mins or until the peas are tender and the pasta is al dente. Drain the pasta and peas. Wipe the pan clean. Preheat the grill to high.
3. Step 3 — Make sauce
   Melt 20g butter in the same pan over medium heat. Add 3 tsp plain flour and cook, stirring, for 2 mins or until golden. Reduce the heat to low, then gradually add half the cream* and 180ml (¾ cup) water, stirring constantly to prevent lumps forming (see Kitchen notes). Bring to a gentle simmer and cook, stirring, for 4 mins or until thickened.
4. Step 4 — Assemble and grill
   Add the pasta and peas, remaining cheese and 1½ tsp pepper and garlic seasoning to the sauce, season with salt and stir to combine. Transfer to a 1L (4 cup) baking dish. Scatter the breadcrumb mixture over the pasta mixture. Grill for 3-5 mins until the cheese is melted and the crumbs are golden.
5. Step 5 — Serve up
   Divide the mac 'n' cheese among plates or pop the dish on the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ The trick to achieving a silky smooth sauce is to add the cream gradually while stirring constantly. Add a little cream, stir until smooth, then add a little more until fully combined.

Allergens

Milch, Gluten, Wheat, Sesamsamen, Sojabohnen, Sulfit