Mac & Cheese with Panko Topping
serves 4 | with cheddar, conchiglie & fresh chives
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Ga voor deze mac & cheese met twee soorten kaas en een knapperig korstje van panko!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
180 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
1 piece
Onion
150 g
Grated cheddar
(Contains Milk)
100 g
Grated Gouda
(Contains Milk)
10 g
Fresh chives
(May be present Celery)
3 teaspoon
Ground paprika
250 milliliters
Organic semi-skimmed milk
(Contains Milk)
1 pinch
Nutmeg
25 g
Panko breadcrumbs
(Contains Wheat)
Not included in your delivery
1 piece
Low sodium vegetable stock cube
40 g
[Plant-based] butter
40 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 230°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube, then cook the conchiglie for 11 - 13 minutes. Reserve 100ml of pasta water, then drain and set aside.
- In the meantime, finely chop the onion.
- Transfer both cheeses to a bowl and mix well to combine.
- Melt the butter in a deep frying pan over medium-high heat.
- Fry the onion for 3 - 4 minutes until translucent.
- In the meantime, finely chop the chives or use scissors if preferred.
- Stir the flour into the onion, along with half of the ground paprika and fry for 1 - 2 more minutes.
- Whisk in a third of the milk until well incorporated, then repeat with the rest of the milk, adding it in two more batches.
- Whisk in the pasta water so as to make a smooth sauce. Add nutmeg as preferred, then bring to a simmer and allow to cook for 1 more minute.
- Remove the pan from the heat, stir in three quarters of the cheese and allow to melt. Taste and season with salt and pepper if needed.
- Combine the panko with the rest of the cheese.
- Stir the conchiglie into the cheese sauce and mix well to combine.
- Transfer to an oven dish and top with the panko-cheese mixture.
- Bake on the top shelf of the oven for 10 - 15 minutes until golden-brown.
- Sprinkle over the rest of the paprika and garnish with the chives.