The zing of mustard and savoury crunch of breadcrumbs make this creamy, cheesy pasta bake a yummy and zippy way to make macaroni cheese - ultimate comfort food, with a wee kick of panache!
22 people made this
100g bread crumbs
2 tablespoons butter, melted
250g macaroni pasta
2 tablespoons butter
1 small onion, minced
1 tablespoon plain flour
salt and pepper to taste
1/4 teaspoon mustard powder
225g grated Cheddar cheese
Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease a 2 litre baking dish. Place the breadcrumbs into a small bowl and mix well with the melted butter; set aside.
Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared baking dish.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
Stir in the flour, pepper, salt and mustard powder until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered breadcrumbs.
Bake in preheated oven until the top is golden and bubbly, about 20 minutes.