Mac 'n' Cheese Bake

with Crunchy Topping and Green Peas

20g butter

3 tsp plain flour

medium saucepan

box grater

1L (4 cup) baking dish

Bring a medium saucepan of salted water to the boil for the pasta. Coarsely grate the cheese. Put the breadcrumbs, half the cheese and 1½ tsp pepper and garlic seasoning (see Kitchen notes) in a bowl, season with salt and stir to combine.

Cook the pasta in the pan of boiling water for 5 mins. Add the peas and cook for a further 2 mins or until the peas are tender and the pasta is al dente. Drain the pasta and peas. Wipe the pan clean. Preheat the grill to high.

Melt 20g butter in the same pan over medium heat. Add 3 tsp plain flour and cook, stirring, for 2 mins or until golden. Reduce the heat to low, then gradually add half the cream* and 180ml (¾ cup) water, stirring constantly to prevent lumps forming (see Kitchen notes). Bring to a gentle simmer and cook, stirring, for 4 mins or until thickened.

Add the pasta and peas, remaining cheese and 1½ tsp pepper and garlic seasoning to the sauce, season with salt and stir to combine. Transfer to a 1L (4 cup) baking dish. Scatter the breadcrumb mixture over the pasta mixture. Grill for 3-5 mins until the cheese is melted and the crumbs are golden.

Divide the mac 'n' cheese among plates or pop the dish on the table for everyone to help themselves. Enjoy!

Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ The trick to achieving a silky smooth sauce is to add the cream gradually while stirring constantly. Add a little cream, stir until smooth, then add a little more until fully combined.