Macaroni and Cheese

INGREDIENTS

• 450 g Elbow Pasta (Dry)
• 10 g Salt
• 110 g Unsalted Butter
• 60 g All-purpose Flour
• 1000 g Whole Milk
• 370 g Cheddar Cheese (Shredded)
• 110 g Parmesan Cheese (Shredded)
• 1 g Paprika
• 1 g Pepper
• 10 g Salt

TOOLS

• Spoon and Whisk
• (1) Mixing Bowl
• (1) Large Saucepan
• Colander
• (1) Medium Saucepan
• Baking Dish (23 cm x 33 cm)

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DIRECTIONS

• Preheat the oven to 160 °C.
• Prepare greased baking dish.
• Add water and salt to a large saucepan and bring to a boil.
• Add pasta to saucepan and cook according to the manufacturer instructions. Drain drain pasta.
• While the pasta is cooking, combine cheddar and parmesan cheeses in a mixing bowl. Divide the cheese mixture into approximately 4 equal parts (120 g each).
• Melt the butter in the medium saucepan on MEDIUM HEAT. Sprinkle in the flour and whisk until combined.
• Measure the milk in a small pitcher, then slowly pour half into the roux mixture and whisk until smooth. Repeat with the remaining milk.
• Constantly whisk sauce until thickened, then remove from heat.
• Add 120 g of cheese mixture and whisk until smooth. Repeat with the second cheese mixture portion (120 g).
• Add the cheese sauce into the drained pasta and stir until blended.
• Transfer half the cheesy pasta mixture into the baking dish and sprinkle with the 3rd portion of cheese mixture. Add the remaining cheesy pasta and top with the final cheese mixture (120 g).
• Bake for 15 minutes until cheese is bubbling and light golden brown. Garnish with pepper and paprika.
• Rest the hot dish before serving. 
• Enjoy!