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Prepare the Cheese Sauce

Prepare the Macaroni and Cheese

  • Elbow macaroni, cooked and drained 250 ml
  • Panko bread crumbs 90 g
  • Parsley, fresh, chopped 8 g
  1. Prepare the Cheese Sauce

    • Melt 45 ml margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes.
    • Stir in milk, Maille® Dijon Originale and Maille® Old Style Mustard. Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted.

     

  2. Prepare the Macaroni and Cheese

    • Combine elbow macaroni with cheese sauce in a. baking dish.
    • Melt remaining 30 ml. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni.
    • Bake at 180 C until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.