Last night my flat was transformed into a haunted house, thanks to the creativity of my flatmates. They had organised a proper Halloween party and apart from serving their guests worms, eyeballs and the likes, they also had some mac ‘n cheese. Well, as rather large amount of mac ‘n cheese actually, that I helped cook the day before.
And that reminded me of this slightly different version of mac ‘n cheese I made a couple of weeks ago. This version is flavoured with dijon mustard (works really well) and is topped with both panko (Asian breadcrumbs) and knobs of butter as well as some cheese.
Dijon mac ‘n cheese with panko topping, serves 4-5
250 g macaroni
200 ml creme fraiche
50 ml single cream
50 ml milk (or substitute for more creme fraiche)
100 g grated cheddar
3 tsp dijon mustard
1 handful panko or other breadcrumbs
2 tbsp butter
Cook the pasta al dente. Bring creme fraicge, cream and milk to the boil in a saucepan. Add the cheese to melt. Season to taste with mustard, salt and pepper. Add the drained pasta to the sauce and stir. Pour into a greased ovenproof dish. Top with cheese, panko and butter. Bake for 30 minutes in 180-200C until crispy on the top.