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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
Topping:
  • 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
Topping:

METHOD

  1. Cook the macaroni as per the packet instructions, drain and pour into a medium-sized, oven-proof dish.
  2. Preheat the oven to 180°C.
  3. Put a heavy-based saucepan on medium heat and add the butter.
  4. Once the butter has melted, add the flour and stir with a wooden spoon until combined.
  5. 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.
  6. Add the milk and whisk until the sauce is just thick enough to coat the back of a spoon.
  7. Add the cheddar cheese, mustard and a good pinch of salt and pepper and stir until the cheese has melted.
  8. Pour over the macaroni and stir to coat.
  9. Place the SASKO bread into a food processor and blitz into breadcrumbs.
  10. Add the grated parmesan and parsley and blitz until well combined.
  11. Sprinkle over the macaroni cheese and bake in the oven for 30 minutes or until golden brown and bubbling.
  12. Serve on its own or with a side salad.

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