Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
500 ml Milk full fat
400 g Macaroni pasta dried
200 g Parmesan cheese grated or cheddar, Gruyere
100 g Butter unsalted
50 g Flour
50 ml Double cream
1 Onion roughly chopped
1 Vegetable stock cube or gel pot
1 pinch Nutmeg ground
1 Bay leaf
120 g Breadcrumbs
100 g Parmesan cheese grated
60 g Butter salted melted
1/2 tsp Garlic powder or granules (optional)
g Black pepper freshly ground
Place milk, onion, & bay leaf in a pan, bring to a simmer for 2 mins keeping you eye on not to boil over, take off the heat & set aside.
Place pasta in a pan of boiling salted water & cook until just soft, drain & set aside.
Heat a pan on a low/med heat, melt the butter, add flour & cook out for 1 min to make a roux, sieve to milk mixture & add to the roux using a Whisk vigorously once all the milk has bee mixed in add, cream, veg stock, grated Parmesan & nutmeg, Whisk to a smooth sauce & bring to the boil then take off the heat.
Make the topping by making all ingredients in a bowl.
Add cooked macaroni to the sauce & mix, pour mixture into a baking dish even out flat, sprinkle over topping & bake in a pre-heated oven set at 200'c for 20 mins or until browned & bubbling around the edges.
Suggestion & Tips
You could add a dash of white wine before adding pasta, use recipe as a side dish, serve with a salad, select half the amount for starters.