Recipe

A quick and easy crowd pleaser, this dish can be made in advance and frozen into portions to save time.

Serves: 8 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

American   |   Main   |   Vegetarian

  

Ingredients

• 500g Macaroni
• 1 heaped tbsp Flour
• 25g Unsalted Butter
• 750ml Semi Skimmed Milk
• 1 tsp Garlic Granules
• 150g Mature Cheddar, grated
• 50g Mozzarella, grated
• 1 tbsp American Mustard

Pretzel crumb:

• 60g Pretzel Pieces
• 25g Mozzarella, grated
• 7g Fresh Parsley, finely chopped

  

Method

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
2. Melt the butter in a medium saucepan. Once melted, add the flour and stir to combine.
3. Allow the flour to cook for 1 minute, then pour in the milk and the garlic granules.
4. Allow the milk to come up to the boil, keep stirring to ensure the sauce stays smooth and lump free.
5. Once the sauce starts to bubble and thicken add the Cheddar, mozzarella and mustard.
6. Remove from the heat, stir the sauce until all the cheese has melted and season to taste.
7. Heat a large saucepan of salted water, bringing it to a rolling boil.
8. Add the macaroni to the boiling water, stir and cook for 5 minutes.
9. Drain, then stir through the sauce and transfer to an ovenproof dish.
10. At this point the macaroni can be portioned up and frozen for later.

Pretzel crumb:

1. Place the pretzel pieces into a mixing bowl, bash with the end of a rolling pin to create a fine crumb.
2. Stir in the mozzarella and parsley, then scatter over the macaroni and cheese.
3. Bake in the oven for 20 minutes, until the cheese and pretzel crumb are golden.