125g Essential Cuisine Béchamel Sauce Mix.
16g Essential Cuisine Cheese Stock Mix.
1ltr Water
1kg Dried macaroni
100g Buffalo mozzarella ball
5g English mustard
100g Grated cheddar cheese
Gluten free breadcrumbs(optional)
1. Mix the Béchamel Sauce Mix and Cheese Stock Mix with the water and bring to the boil, simmer for about 3 minutes, whisking constantly.
2. Chop the mozzarella and mix into the cheese sauce along with the mustard to taste.
3. Boil the pasta until soft but firm “al dente”.
4. Mix the pasta with the sauce, pour into a 12×8 inch oven-proof dish. Sprinkle with the cheese and breadcrumbs if using. Bake at 180°C until the cheese has melted and is starting to turn brown. Make sure the centre is piping hot.
Chefs tip: To upgrade your mac and cheese – add shredded pork cooked with Essential Cuisine Street Food Chef American BBQ Seasoning, or a spoon of Essential Cuisine Lobster Glace and prawns!