PIMPED UP MAC AND CHEESE
by
DIANA CHAN
INGREDIENTS
Serves 6-8
100g butter
3 tablespoons all-purpose flour
750ml water
1Lt milk
450g Barilla Penne Pasta
1 teaspoon garlic powder
¼ teaspoon of freshly grated nutmeg
1 teaspoon dijon mustard
Salt and pepper to taste
250g cheddar cheese (4 cups)
½ cup parmesan
¼ cup shredded mozzarella
½ cup panko breadcrumbs
1 teaspoon garlic powder
¼ teaspoon paprika
½ tablespoon olive oil
METHOD
In a large pot, melt butter over medium heat. Stir in the flour and cook for 1 minute. Pour in water, and whisk until smooth. Pour in milk and whisk to combine.
Add uncooked pasta, garlic powder, mustard, salt and pepper and nutmeg. Bring to a boil over high heat, then reduce heat to medium low heat.
Cook for 10-12 minutes or until al dente, stirring occasionally to prevent the pasta from sticking to the bottom of the pot
Remove from heat and stir in the cheddar, Parmesan and mozzarella
To make the panko topping, mix together the panko breadcrumbs, garlic powder, and paprika into a bowl. Heat olive oil in a skillet over medium heat and add panko mixture
Toast the bread crumbs until light brown, about 2-3 minutes. Remove from heat.
Serve mac and cheese warm, with a sprinkle of toasted panko on top