Home / Dinner Mbali’s Mmmac & Cheese
3 cups macaroni
1 garlic clove, crushed
45g cake flour
375ml milk, hot
1tsp Dijon mustard
2tbsp fresh parsley, chopped
1 can (380g) NESTLÉ Unsweetened Evaporated Milk
250g Cheddar or Gouda cheese, grated
salt and milled black pepper
50g Parmesan cheese, finely grated
150g cherry tomatoes, halved (optional)
3 spring onions, chopped (optional)
1 tsp paprika (optional)
fresh chopped parsley
Preheat the oven to 180°C.
Cook the pasta according to the directions on pack.
Once cooked, place the drained pasta back into the pot.
In a separate pot, melt the butter and sauté the garlic for 1 – 2 minutes.
Stir in the flour and cook, stirring continuously, for 3 – 4 minutes.
Add the hot milk and stir until well combined and the sauce is smooth.
Add the mustard, parsley and NESTLÉ IDEAL Evaporated Milk and whisk to combine.
Pour the mixture over the cooked pasta and simmer for 2 – 3 minutes, stirring in ¾ of the cheddar cheese.
Season to taste and transfer the mixture to a large ovenproof dish.
Top the macaroni cheese with the halved cherry tomatoes, spring onions, if desired.
Top with the remaining Cheddar cheese and the Parmesan cheese.
Sprinkle the paprika over the top of the dish, if desired.
Bake in the oven for 10 – 15 minutes, or until golden brown.
Top with extra chopped parsley and serve hot, with crispy bread and/or a seasonal green salad.