- Serves6
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
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Ingredients
- 500g macaroni
- 50g butter
- 50g plain flour
- 650ml milk
- 2 tbsp Dijon mustard
- 350g mixed cheeseboard cheese (Cheddar, Stilton, Brie etc), grated/thinly sliced
- 3 tbsp Cooks’ Ingredients Garlic & Rosemary Crust
- 2 tbsp olive oil
Method
Preheat the grill to hot. Bring a large pan of water to a rolling boil and cook the macaroni according to pack instructions. Drain and set aside.
Melt the butter in a large saucepan, add the flour and cook for 1 minute. Gradually, add the milk a splash at a time, stirring continuously to avoid lumps until a smooth sauce has formed. Stir in the mustard and ¾ of the cheese. Then add the cooked macaroni and stir until coated.
Tip into a 2-litre ovenproof dish. Scatter with the remaining cheese followed by the garlic & rosemary crust, drizzle with olive oil and pop under the grill for 5 minutes until golden, bubbly and crisp on top. Serve with dressed salad leaves.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,077kJ/ 734kcals |
|---|---|
Fat | 35.1g |
Saturated Fat | 19.6g |
Carbohydrates | 75.9g |
Sugars | 7.9g |
Fibre | 3.4g |
Protein | 28.7g |
Salt | 2.2g |
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