makes
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
4
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 8 thick white bread slices
- 20–40g butter
- olives, to serve
Mac ’n’ cheese
- 1 cup cooked macaroni, al dente
- 70 g butter
- 45 g plain flour
- 1½ cups (375 ml) milk
- 2 tsp cornflour
- ⅓ cup mozzarella, grated
- ⅓ cup cheddar, grated
- ⅓ cup parmesan, shredded
- 1 tbsp parsley, chopped
- 1 tbsp dill, chopped
- 1 tbsp chives, chopped
Instructions
- Rinse macaroni well under cold water, and set aside.
- Melt butter in a large pan or skillet over medium-high heat. Stir in flour. Cook, stirring, for 2 minutes, or until bubbling. Reduce heat down to low. Gradually whisk in 1 cup of milk, about ¼ cup at a time, whisking between each addition to combine. Bring to a boil, until beginning to thicken.
- In a separate jug, combine cornflour and remaining ½ cup milk. Whisk to remove lumps, then stir through the sauce to thicken completely.
- Remove sauce from heat. Add cheeses and stir through until melted. Stir pasta and herbs through sauce, until completely coated. Add a good twist of pepper and a little pinch of salt.
- Spread macaroni between 2 bread slices. Spread both sides of sandwich with butter and place on a hot pan. Top with a heavy lid. Toast for 1 minute on each side, or until golden brown. Repeat with remaining filling and bread.
- Cut diagonally into quarters. Skewer to keep in place, and add an olive. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
