Recipes

Macaroni Cheese

Ingredients
  • 10 Portions

    Bechamel Sauce (See recipe) 1 ltr

    Grated Cheese To top

    Stale bread (crusts) 50

    Oregano To sprinkle

    Macaroni Pasta 300g

    Salt 1 tsp

    Olive oil 1 tsp

     

  • 50 Portions

    Bechamel Sauce (See recipe) 5ltr

    Grated Cheese To top

    Stale bread (crusts) 250g

    Oregano To sprinkle

    Macaroni Pasta 1.5kg

    Salt 2 tbsp

    Olive oil 2 tbsp

     

  • 100 Portions

    Bechamel Sauce (See recipe) 10 ltr

    Grated Cheese To top

    Stale bread (crusts) 500g

    Oregano To sprinkle

    Macaroni Pasta 3kg

    Salt 4 tbsp

    Olive oil 4 tbsp

     

Method
  1. Prepare the béchamel sauce as per the FFT recipe and keep warm
  2. In a separate very large heavy bottomed pan bring 2/3rd fill with water
  3. Bring to the boil
  4. Add  the salt and olive oil
  5. Once at a rapid boil add the pasta and stir well
  6. Cook for 12-15 minutes stirring regularly
  7. Drain water from pasta once it is ‘al dente’
  8. Add the drained pasta to a ceramic serving dish and at the warm béchamel sauce – be generous!
  9. In a food processor blend the stale bread into crumbs
  10. Sprinkle the macaroni and sauce with cheese
  11. Top with breadcrumbs
  12. Sprinkle with oregano
  13. Bake in the oven at 180 C or until golden and bubbling
Key Points
  • It is important to not over boil the pasta.
Allergens

Wheat, Milk