1 teaspoon Dijon mustard (optional, for a slight tang)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional for a smoky flavour)
Salt and pepper to taste
For the Crunchy Topping:
1 cup breadcrumbs
1/4 cup Parmesan cheese
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions. Drain and set aside.
Prepare the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk and cream, making sure there are no lumps. Continue to cook and stir until the mixture begins to thicken, about 4-5 minutes.
Add in the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
Lower the heat to medium-low and stir in the Parmalat Gouda Grated Cheese, one cup at a time, stirring until fully melted and smooth. If the sauce becomes too thick, you can add a bit more milk to loosen it up.
Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce and stir until the pasta is well-coated with the creamy, cheesy mixture.
Prepare the Crunchy Topping:
In a small bowl, combine the panko breadcrumbs and melted butter. Stir until the breadcrumbs are evenly coated in butter.
Bake the Mac & Cheese:
Preheat your oven to 180°C (350°F).
Transfer the mac & cheese to a large oven-safe baking dish. Spread it out evenly.
Sprinkle the prepared breadcrumb mixture evenly over the top of the mac & cheese.
Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
Serve:
Remove from the oven and let the mac & cheese cool for a few minutes. Garnish with fresh parsley if desired and serve hot.
