Easy on the table

Mac & cheese from the oven

It is cold. What am I saying? It is insanely cold. And that calls for not just a layer of thermal underwear but a hearty meal, to create that extra layer. Now you might immediately think of a good stamppot with a well of gravy and grandmother's meatball or thick pea soup where the spoon stands upright. I prefer to make a delicious pasta. With cheese. A lot of cheese. You know what? I'm just making a macaroni & cheese with a crispy crust from the oven. Just because I can, and something has to keep me warm.

For two people

250 grams elbow pasta

Topping

1 tbsp butter

handful of Panko

Cheese

1 tbsp butter
2 cloves of garlic
1 tbsp flour
500 ml whole milk
half tbsp cornstarch
salt and pepper
bouillon cube
handful of cheddar cheese
generous handful of parmesan
ball of mozzarella

1. Cook the pasta in salted water until it is just al dente. The pasta will still go into the oven so it will cook further after boiling.
2. Preheat the oven to 190 degrees.

For the topping

1. Melt the butter in a small pan and add the Panko. Set aside.

For the sauce

1. Melt the butter in the pan and sauté the garlic over low heat. Stir the flour through the garlic for two minutes.

2. Now slowly whisk three quarters of the milk into the flour mixture until it starts to bind.
3. In a bowl, mix the cornstarch with the remaining milk. Stir into the milk sauce in the pan and also add the bouillon cube and some salt and pepper.
4. Turn the heat low and add the cheddar, three quarters of the parmesan, and the mozzarella to the milk sauce. Stir until a smooth cheese sauce forms.
5. Stir the pasta into the cheese sauce.
6. Grease a baking dish with a little olive oil and add the macaroni. Top with the Panko mixture and the remaining parmesan.
7. Place the dish in the preheated oven for at least ten minutes.

Image: Pinterest