Southern Cookbook

Macaroni:

• ▢250g / 8 oz macaroni (elbow pasta)

• ▢1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping: (optional)

• ▢2/3 cup panko breadcrumbs

• ▢2 tbsp (30g) unsalted butter , melted

• ▢1/4 tsp salt

Sauce:

• ▢4 tbsp (60g) unsalted butter

• ▢1/3 cup flour , plain / all purpose

• ▢3 cups milk , warmed (low or full fat)

• ▢2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)

• ▢1 cup freshly shredded mozzarella cheese , or more other cheese of choice

• ▢3/4 tsp salt

Seasonings (optional):

• ▢1 tsp garlic powder

• ▢1/2 tsp onion powder

• ▢1/2 tsp mustard powder

Pasta:

• Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.

• Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 180°C/350°F (all oven types).

• Make roux: In a large saucepan or in an ovenproof dish, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

• Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).

• Add Seasonings: Mix in salt and Seasonings if using.

• Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

• Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.

• Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).

Assembling:

• Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour into a baking dish. Sprinkle with breadcrumb topping.

• Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!

• Serve: Serve immediately!