- 250g macaroni
- 310ml (1 1/4 cups) milk
- 310ml (1 1/4 cups) pouring cream
- 50g butter, chopped
- 50g (1/3 cup) plain flour
- 80g (2/3 cup) grated gruyere
- 2 spring onions, lightly sliced
- 2 eggs, lightly beaten
- 100g mozzarella, grated
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons panko (Japanese) breadcrumbs (see note)
- Green salad (optional), to serve
- You will need a 5cm-deep, 20cm x 30cm ovenproof dish.
- Step 1Cook macaroni in a saucepan of boiling, salted water for 8 minutes or until al dente, then drain.
- Step 2Preheat oven to 180C fan-forced. Meanwhile, to make bechamel sauce, place milk and cream in a small saucepan and bring to a gentle simmer over medium heat. Melt butter in a heavy-based saucepan over low heat, then add flour and cook, stirring, for 2 minutes or until dry and grainy. Whisking continuously, ladle milk mixture into flour mixture until sauce is smooth and thick (this will take 12 minutes).
- Step 3Remove pan from heat, then stir in cooked pasta, gruyere, spring onions, eggs and half the mozzarella. Season with salt and pepper.
- Step 4Spoon mixture into ovenproof dish. Combine parsley, breadcrumbs and remaining mozzarella, then scatter over the top. Bake for 30 minutes or until top is golden. Stand for 15 minutes. Serve with green salad, if using.
- Low carb
- Low sugar
Panko breadcrumbs are available from supermarkets. Substitute dried breadcrumbs.
To make individual macaroni cheeses, spoon mixture into 6 x 375ml (1 1/2-cup) ovenproof dishes.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef