Ingredients

  • 3 cups macaroni
  • 60g butter
  • 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)
  • To Serve:
  • fresh chopped parsley

Method

  • 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.

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