Recipes
Macaroni Cheese topped with Chilli Con Carne
Ingredients
10 Portions
Bechamel Sauce (see recipe): 1 litre
Grated Cheese: To top
Panko Breadcrumbs: 50g
Oregano: To sprinkle
Macaroni Pasta: 300g
Salt: 1 tsp
Olive Oil: 1 tsp
Chilli Con Carne (see recipe): As needed
50 Portions
Bechamel Sauce (see recipe): 5 litres
Grated Cheese: To top
Panko Breadcrumbs: 250g
Oregano: To sprinkle
Macaroni Pasta: 1.5kg
Salt: 2 tbsp
Olive Oil: 2 tbsp
Chilli Con Carne (see recipe): As needed
100 Portions
Bechamel Sauce (see recipe): 10 litres
Grated Cheese: To top
Panko Breadcrumbs: 500g
Oregano: To sprinkle
Macaroni Pasta: 3kg
Salt: 4 tbsp
Olive Oil: 4 tbsp
Chilli Con Carne (see recipe): As needed
Method
- Prepare the béchamel sauce as per the FFT recipe and keep warm
- Fill a separate pan with water and bring to the boil
- Add salt and olive oil
- Once boiling rapidly, add pasta and stir well
- Cook for 10–12 minutes, stirring regularly
- Drain the pasta when it is al dente
- Add the drained pasta to a ceramic serving dish and pour over the warm béchamel sauce generously
- In a food processor, blend stale bread into crumbs
- Sprinkle the macaroni and sauce with grated cheese
- Top with breadcrumbs
- Sprinkle with oregano
- Bake in the oven at 180˚C until golden and bubbling
- Serve the macaroni cheese onto the plate first, followed by a spoonful of chilli con carne
Key Points
Allergens
Milk, Celery, Gluten
