Macaroni Cheese Gratin
60 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
- 250 g macaroni
- 60 ml butter
- 60 ml SASKO Cake Wheat Flour
- 750 ml milk
- 150 g cheddar cheese (grated)
- 1 tbsp dijon mustard
- Salt and Pepper
- 3 slices SASKO Premium Slices Brown Bread
- 30 g parmesan (grated)
- Pinch fresh parsley
- 8.81 oz macaroni
- 2.02 oz butter
- 2.02 oz SASKO Cake Wheat Flour
- 26.45 milk
- 5.29 oz cheddar cheese (grated)
- 1 tbsp dijon mustard
- Salt and pepper
- 3 slices SASKO Premium Slices Brown Bread
- 1.05 oz parmesan (grated)
- Pinch fresh parsley
METHOD
- Cook the macaroni as per the packet instructions, drain and pour into a medium-sized, oven-proof dish.
- Preheat the oven to 180°C.
- Put a heavy-based saucepan on medium heat and add the butter.
- Once the butter has melted, add the flour and stir with a wooden spoon until combined.
- Continue cooking for 2 minutes, stirring constantly, to ensure the flour cooks through or you will end up with the taste of raw flour in your sauce.
- Add the milk and whisk until the sauce is just thick enough to coat the back of a spoon.
- Add the cheddar cheese, mustard and a good pinch of salt and pepper and stir until the cheese has melted.
- Pour over the macaroni and stir to coat.
- Place the SASKO bread into a food processor and blitz into breadcrumbs.
- Add the grated parmesan and parsley and blitz until well combined.
- Sprinkle over the macaroni cheese and bake in the oven for 30 minutes or until golden brown and bubbling.
- Serve on its own or with a side salad.
6 
