Recipes
Macaroni Cheese
Ingredients
10 Portions
• Béchamel Sauce: 1L
• Macaroni Pasta: 300g
• Salt: 1 tsp
• Olive Oil: 1 tsp
• Grated Cheese: To top
• Panko Breadcrumbs: 50g
• Oregano: To sprinkle
50 Portions
• Béchamel Sauce: 5L
• Macaroni Pasta: 1.5kg
• Salt: 2 tbsp
• Olive Oil: 2 tbsp
• Grated Cheese: To top
• Panko Breadcrumbs: 250g
• Oregano: To sprinkle
100 Portions
• Béchamel Sauce: 10L
• Macaroni Pasta: 3kg
• Salt: 4 tbsp
• Olive Oil: 4 tbsp
• Grated Cheese: To top
• Panko Breadcrumbs: 500g
• Oregano: To sprinkle
Method
1. Prepare the béchamel sauce (see separate recipe) and keep warm
2. In a large pan, bring water (2/3 full) to a boil
3. Add salt and olive oil
4. Add pasta to rapidly boiling water and stir well
5. Cook for 12–15 minutes, stirring regularly, until al dente
6. Drain pasta and add to ceramic serving dish
7. Mix with warm béchamel sauce generously
8. Blend stale bread into crumbs if using fresh
9. Sprinkle with grated cheese and breadcrumbs
10. Top with oregano
11. Bake at 180°C until golden and bubbling
Key Points
• Do not overboil the pasta.
Allergens
Wheat, Milk
