INGREDIENTS (Serves 3)
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375g macaroni pasta
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60g butter
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1 ½ cups of water
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120g (6 scoops) of Wellboost™ Neutral
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1 cup of milk
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50g of plain flour
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½ teaspoon Dijon mustard
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1/8 teaspoon garlic powder
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1/8 teaspoon of onion powder
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1 cup of grated cheese
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½ teaspoon of salt
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1/4 cup of sour cream
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40g Panko crumb
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35g Parmesan
DIRECTIONS
- Preheat oven to 180°C degrees and grease and line baking dish.
- Cook pasta as per packet instructions, and drain
- In a separate cup or jug, mix milk, water and Wellboost™ and stir until dissolved
- In a saucepan melt butter and Dijon mustard over a medium heat.
- Once melted, slowly add flour while constantly stirring. Cook paste for a further 3-5 minutes.
- Slowly add liquid mixture while whisking until a smooth sauce consistency has been reached. Adjust consistency with additional milk if required, and reduce heat.
- Add onion powder, garlic powder, cheese, sour cream and salt. Mix into the sauce until combined.
- Remove from heat, stir through cooked macaroni pasta and transfer to baking disk.
- In a separate bowl mix parmesan and panko crumb, then sprinkle over macaroni mixture.
- Place tray in the oven for 15min or until topping becomes crispy.
- Serve and add salt and pepper to taste.
Tip: Add extra cheese to top if desired
