Honey Mustard Macaroni Cheese

Preheat the oven to 350 degrees F (180 degrees C).

First up we need to prep that pasta. Fill a pan with boiling water, add a little salt and cook the Elbow Macaroni (12.5 oz) according to the packet instructions.

Meanwhile, let’s make a roux , a butter flour combo that’s used to thicken sauces. Pop a medium saucepan over a low/medium heat and melt the Butter (2 oz). Once it’s melted, throw in the All-Purpose Flour (1/3 cup) and stir constantly with a wooden spoon.

Cook this for 2-3 minutes until it’s bubbling and a little lighter in colour. We just need to ‘cook out’ the flour so your sauce doesn’t taste of it.

Next, gradually add in the Whole Milk (3 cups) a little at a time – beating well after each addition. To start with, it will look lumpy and a bit horrendous. But keep going, it will get more sauce like the more milk you add. Just make sure to beat it well to work out all those lumps.

When you have added all the milk, bring it up to the boil and simmer gently whilst stirring continuously. Keep simmering until your sauce reaches a nice and thick consistency. This should take about 5 minutes.

Now your sauce is ready, let’s add some flavor. Dump in the Honey Mustard (1 Tbsp), Mature Cheddar Cheese (1 1/2 cups), Simply Organic® Garlic Powder (1 tsp) and Simply Organic® Onion Powder (1 tsp) then give it a really good mix. Have a little taste and season well with Salt (to taste) and Simply Organic® Black Pepper (to taste) to your liking.

Tip the sauce over the cooked pasta and give it a good mix. Then go ahead and pour that into your ovenproof dish and scatter over the Mature Cheddar Cheese (1/2 cup) and Breadcrumbs (2 tsp).

Now pop it into your preheated oven to bake for 15-20 minutes until the top is golden and bubbling.

Serve immediately and scatter with a little Fresh Parsley (to taste) if you’re feeling fancy.