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
- Prepare the béchamel sauce as per the FFT recipe and keep warm
- In a separate very large heavy bottomed pan bring 2/3rd fill with water
- Bring to the boil
- Add the salt and olive oil
- Once at a rapid boil add the pasta and stir well
- Cook for 12-15 minutes stirring regularly
- Drain water from pasta once it is ‘al dente’
- Add the drained pasta to a ceramic serving dish and at the warm béchamel sauce – be generous!
- In a food processor blend the stale bread into crumbs
- Sprinkle the macaroni and sauce with cheese
- Top with breadcrumbs
- Sprinkle with oregano
- 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
