PANKO MAC CHEESE!
Mac Cheese topped with crispy seasoned Chef William Panko Breadcrumbs
Click to see recipe card
Step 1: Seasoned Panko Crumb
130g Chef William Panko Crumb
7g chopped parsley
Pinch Sea salt
20g Melted butter
5g Dried Paprika flakes
35g Water
4g Grated lemon zest
Mix all the ingredients together
Step 2: Mac Cheese Sauce
Ingredients
600ml of whole milk
50g butter
50g plain flour
100g single cream
100g grated matured cheddar
100g Grated Parmesan cheese
20g English mustard
1g Cracked black pepper
3g Sea salt
Method
- Add the milk & cream into a pan and warm over a low heat.
- Meanwhile make a roux with the flour & butter by melting the butter over medium heat, add the flour and mix.
- Over a low heat allow the roux to gently cook for 3 mins.
- Gradually add the warm milk & cream, whisk until you have smooth & and lump free sauce.
- Add the grated cheese into the sauce, once the cheese has melted add the mustard, salt and pepper whisk.
- Over a low heat allow the sauce to gently cook for 20mins.
- Taste and adjust the seasoning and consistently to your liking.
Step 3
Pre heat oven 200c/180c/gas 6.
Boil and cook a short shape pasta of your choice.
Drain the pasta, stir the cheese sauce around the pasta.
Tip into a large ovenproof dish.
Scatter the Panko crumb on top and bake for 25mins until crisp & golden.
Alternative options/chef tips
- For an extra flavour and crunch sprinkle on top of Fish & Cottage pies
- Sprinkle on top of fresh Salmon before baking
- For a spicy topping add dried chilli flakes
- Lighter crispy coating for chicken, fishcakes & scotch eggs
- Add spices for a crunchy Katsu chicken crumb
