1/4 cup panko breadcrumbs (or ordinary breadcrumbs)
1/4 cup grated parmesan
1/2 cup finely chopped fresh parsley (optional)
Instructions
Melt the butter in a casserole pot or deep pan
over a medium/low heat. Add the flour and stir
until combined so a roux forms. Cook, stirring
constantly, for 1 minute. Gradually add half the
milk, whisking constantly to dissolve into the
roux. It will thicken quickly. Add the rest of the
milk, making sure the roux is fully dissolved.
Add the water, salt and 5 grinds of pepper. Turn the
heat up to medium/high, whisking so the sauce
doesn't stick. When it starts to steam and coat the
sides of the pan, add the macaroni.
Turn the heat down to medium and stir with a wooden
spoon to ensure nothing sticks to the bottom. Cook
for 1 MINUTE. No more than this, It will really
affect the creaminess of the dish!
Cover the pan with foil or lid, and put straight
into the oven on the middle shelf. Bake for 12
mins and then remove from the oven, turn on the
grill (high). Stir the cheese through, just enough
to melt it in (evaporation from stirring too much
will make the sauce thicken too much). Sprinkle
over the breadcrumbs and parmesan and put under
the grill until browned.
Originally Submitted
1/10/2016
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