Britannia
Made with macaroni and cheese sauce, this comforting American dish is an excellent dinner option for weekend. Make it at home with this recipe.
250g macaroni pasta (boiled), 1 tbsp unsalted butter, ⅔ cup panko breadcrumbs, 2 tbsp unsalted butter, ¼ tsp salt
4 tbsp unsalted butter, ⅓ cup plain flour, 3 cups warmed milk, 2 cups freshly shredded cheese, 1 cup freshly shredded mozzarella cheese, ¾ tsp salt For Seasonings: 1 tsp garlic powder, ½ tsp onion powder, ½ tsp mustard powder
Add butter and toss to coat the macaroni. Set aside to cool slightly while making the sauce. In a bowl, combine panko breadcrumbs, melted butter, and salt. Mix well and set aside.
Preheat oven to 180°C/350°F. In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add about 1 cup of milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump-free. Add salt and seasonings and mix well.
Cook, stirring/whisking regularly, for 5-8 minutes until thickened to a cream consistency. Remove from heat and stir in cheese.
Pour the sauce into the pot with the macaroni. Stir quickly to combine, then pour the mixture into a baking dish.
Sprinkle the panko breadcrumbs over the macaroni and cheese.
Bake for 25 minutes, or until the top is light golden brown. Serve immediately.