Mac and Cheese

Ingredients

• 2 tbsp butter (50g)
• 2 tbsp flour (50g)
• 250g grated cheese, we used a mixture of mozzarella and cheddar
• 2 cups milk
• Salt and pepper
• 2 tsp dijon mustard
• 2 cups macaroni
• 3-4 tbsp breadcrumbs

Method

1. First, cook your macaroni, so it’s ready whilst you make your cheese sauce - bring a pan of salted water to a boil, then add your macaroni and cook for 5-7 minutes, or until it’s cooked to your liking. You’d rather it be on the al dente side here, as it will continue to cook when mixed with the cheese sauce.
2. Once your macaroni has cooked, drain, then set aside to be added to your cheese sauce once done.
3. For the roux sauce, add your butter to a saucepan, allowing to melt on medium heat.
4. Add your flour once the butter has melted, whisking through until you have a paste.
5. As soon as you have a paste, add a splash of milk at a time, whisking between each addition - add one cup first, then see what the consistency is like.
6. Keep adding your milk, whisking so you have a smooth paste - leave about half a cup until you add your cheese.
7. Once you have a smooth sauce with no lumps, whisk through your mustard, then add 3/4 of your grated cheese, whisking until you have a smooth cheese sauce - if you’ve used a lot of mozzarella and it becomes too stringy, add a splash more milk, or add the rest of the milk if the sauce becomes too thick.
8. Add your macaroni to the cheese sauce, stirring through well, then season to taste and add the pasta to your serving dish.
9. Sprinkle it with the remaining cheese on top, as well as the breadcrumbs, then top with salt and pepper.
10. Bake in the air fryer at 170°C for 12-15 minutes or until the cheese has melted and turned golden brown.