Mac and cheese
This made-from-scratch mac & cheese with a crunchy top will certainly become the new family favourite.
Tools
Ingredients
Serving
170 g
flour
170 g
semolina
1,5 tsp
salt
4
eggs
30 g
butter
3 tbsp
flour
600 ml
milk
150 g
cheddar cheese
1/2 tsp
pepper
150 g
cooked bacon pieces
1/4 tsp
nutmeg
60 g
panko
60 g
parmesan cheese
Step by step
This recipe makes 3 portions.
Place the flour, semolina and 1/3 of the salt in the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 2 and add the eggs. Mix until the dough comes together.
Fit the stand mixer with the Dough Hook and mix on speed 2 for 5 minutes until the pasta dough is smooth and elastic. Wrap the dough in cling film and chill in the fridge for 30 minutes.
Make walnut sized balls from the dough. Attach the Pasta Press Attachment fitted with the Large Macaroni Disk onto the stand mixer. Turn to speed 6 and feed the dough through the Pasta Press Attachment. Make pasta about 4 cm long. Lay the pasta on a floured tray and sprinkle with flour.
Bring a large pot of salted water to boil and cook the pasta for 5 minutes. Drain and place in a baking tray.
Heat up the butter in a saucepan and whisk in the flour. Gradually add the milk and let it cook until the sauce thickens, for about 10 minutes. Add the cheddar cheese and mix till the sauce is smooth. Add the remaining salt, pepper and nutmeg.
Add bacon to the macaroni. Add the sauce and mix.
Mix the panko with the grated parmesan cheese and top the mac and cheese with it. Let it bake in the oven at 180°C for about 30 minutes. Put the oven on the grill stand and broil for another 3-5 minutes till golden brown. Serve immediately.