Marshalls Macaroni
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  1. 500g Marshalls Macaroni
  2. 250g Cheddar Cheese, grated
  3. 100g Mozzarella Cheese, grated
  4. 50g Parmesan Cheese, grated
  5. 2 tbsp Butter
  6. 3 tbsp Plain Flour
  7. 500ml Whole Milk
  8. 1/2 Baguette, cut into small chunks
  1. Pre-heat your oven to 200 degrees Celsius. Spread the chunks of baguette onto a baking stray, drizzle with olive oil and/or butter and season. Bake for approx. 6 minutes or until golden brown.
  2. Make the Marshalls macaroni pasta shape according to the pack instructions, minus 2 minutes from recommended cooking time.
  3. Whilst that is cooking, melt the butter into a saucepan. Once completely melted, add in your 3tbsp's of flour and stir vigorously. Do this for 1 minute.
  4. Gradually whisk in the milk until you get a smooth bechamel sauce.
  5. Let this simmer for 5 minutes until it thickens.
  6. Stir in all of your cheeses.
  7. Drain pasta once cooked and add to the cheese sauce.
  8. Tip this mixture into a large oven-proof dish, sprinkle the baked baguette pieces over the top and some grated parmesan.
  9. Bake for 20 minutes or until golden, crisp and bubbling.
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