Canteen News

Canteen News

MACARONI:

 250g macaroni (elbow pasta)

1 tbsp (15g) unsalted butter (or 2 tsp oil)

TOPPING:

 2/3 cup panko breadcrumbs

2 tbsp (30g) unsalted butter , melted

SAUCE:

 4 tbsp (60g) unsalted butter

1/3 cup plain flour 

3 cups milk , 

pinch nutmeg

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

3 cups freshly shredded cheeses, Tasty, Cheddar, Mozzarella, Parmesan

Salt & pepper to taste

Instructions

PASTA:

• Cook pasta: Bring a large pot of water to the boil until just done.
• Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce 

TOPPING:

• Mix together Panko crumbs and melted butter. Set aside.

SAUCE 

• Preheat oven to 180°C
• In a large saucepan melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
• Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
• Season with salt and dried herbs/spices.
• Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
• Remove from stove, add cheese and stir – cheese doesn't need to melt.

ASSEMBLING:

• Assemble: Pour Sauce over Macaroni. Stir quickly, then pour into a baking dish, Sprinkle with breadcrumbs,
• Bake for 25 minutes or until top is light golden, remove from oven and serve.

Please ensure that you check the ingredients and information listed on QKR to help you make the right choice with dietary requirements for your child and their specific dietary needs or specifications.