castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Creamiest Ever Mac and Cheese with Garlic Sourdough Crumb Topping

Creamiest Ever Mac and Cheese with Garlic Sourdough Crumb Topping

Prep 10 mins Cook 10 mins 4 persons


For the garlic sourdough crumb topping

  • 20 g butter
  • 1 garlic clove minced
  • 20 g sourdough breadcrumbs
  • 1 pinch salt
  • 3 sprigs parsley

For the mac and cheese

  • 50 g butter
  • 50 g plain flour
  • 500 ml whole milk + extra if needed
  • 250 g cavatappi pasta cooked al dente and drained
  • 150 g Castello® Creamy Havarti Cheese 200g cut into small cubes


For the garlic sourdough crumb topping:

Put the butter into a small saucepan or frying pan and add the garlic, sourdough breadcrumbs and a large pinch of salt. Stir to combine then cook on a low heat until the breadcrumbs turn golden brown. Take off the heat and transfer to a small bowl to cool.

For the mac and cheese:

Melt the butter in a large saucepan then add the flour and cook, stirring constantly, for 2 minutes. Add the milk gradually, stirring after each small addition, to ensure a smooth sauce. Once the milk has all been added, cook for 5 minutes stirring often. Keep stirring while you tip in the cooked pasta and cook for another 2 minutes, then add in the Castello Creamy Havarti cheese and stir until melted. Add extra milk if the sauce becomes too thick - it should be creamy and glossy. Tip straight into a serving dish and top with the garlic sourdough crumb. Serve immediately.