• 375g macaroni pasta

  • 60g butter

  • 1 ½ cups of water

  • 120g (6 scoops) of Wellboost™ Neutral

  • 1 cup of milk

  • 50g of plain flour

  • ½ teaspoon Dijon mustard

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon of onion powder

  • 1 cup of grated cheese

  • ½ teaspoon of salt

  • 1/4 cup of sour cream

  • 40g Panko crumb

  • 35g Parmesan


  1. Preheat oven to 180°C degrees and grease and line baking dish.
  2. Cook pasta as per packet instructions, and drain
  3. In a separate cup or jug, mix milk, water and Wellboost™ and stir until dissolved
  4. In a saucepan melt butter and Dijon mustard over a medium heat.
  5. Once melted, slowly add flour while constantly stirring. Cook paste for a further 3-5 minutes.
  6. Slowly add liquid mixture while whisking until a smooth sauce consistency has been reached. Adjust consistency with additional milk if required, and reduce heat.
  7. Add onion powder, garlic powder, cheese, sour cream and salt. Mix into the sauce until combined.
  8. Remove from heat, stir through cooked macaroni pasta and transfer to baking disk.
  9. In a separate bowl mix parmesan and panko crumb, then sprinkle over macaroni mixture.
  10. Place tray in the oven for 15min or until topping becomes crispy.
  11. Serve and add salt and pepper to taste.


Tip: Add extra cheese to top if desired

Mac & Cheese