Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

Macaroni Cheese

Macaroni Cheese

Serves: 6-8

This ‘old-school’ dish is enjoying a real renaissance at the moment. In our opinion there's no need to try and create a premium version – the original dish is still the best, whether you're serving it in schools, pubs or B&I sites.

Ingredients

  • 1 ltr Recipere Béchamel Sauce, prepared according to pack instructions
  • 175g Mature Cheddar, grated
  • 400g macaroni, cooked through but still firm
  • 4 baby leeks or 1 large leek
  • Salt and freshly ground black pepper
  • 50g parmesan, grated
  • 100g Recipere Natural Breadcrumbs
  • 30ml olive oil

Method

  1. Preheat the oven to 220C/430F/Gas 7.
  2. Prepare the Béchamel sauce into a small pan over a medium heat. Bring to the boil then switch off the heat.
  3. Add the grated cheddar to the béchamel and stir again until melted and smooth. Turn off the heat. Once the cheese is added to the béchamel, don't allow it to boil or the cheese will become stringy.
  4. Place the cooked macaroni into a large bowl. Slice the leeks finely, at an angle.
  5. Add the sliced leeks to the bowl with the pasta and season, to taste, with salt and freshly ground black pepper.
  6. Add the cheese sauce to the pasta and leeks and mix thoroughly.
  7. Mix the breadcrumbs, parmesan cheese and olive oil together.
  8. Place the macaroni cheese into a shallow ovenproof dish and sprinkle with the grated parmesan and Recipere Natural Breadcrumbs mix. Put it in the preheated oven to bake until golden brown on top, about 15 minutes.
  9. Serve individual portions straight from the baking dish.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture