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Creamiest Ever Mac and Cheese with Garlic Sourdough Crumb Topping

Creamiest Ever Mac and Cheese with Garlic Sourdough Crumb Topping

15 mins 4 persons
Vanilla Garlic/Onionish

ingredients

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® Havarti Creamy cut into small cubes

preparation

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.