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for the mac and cheese
1 EL GAZİ unsalted butter 1 shallot 1 TL wheat flour 500 ml GAZİ milk 1 tsp salt pinch of nutmeg and pepper 300 g rigatoni 200 g GAZİ Kashkaval semi-hard cheese to serve
fresh parsley -
for the breadcrumbs
2 EL GAZİ unsalted butter 25 g panko breadcrumbs salt Pepper
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Method - mac and cheese
1. Melt the butter in a pan, slightly sweat out the diced shallot and stir in the flour.
2. Add the milk, salt, nutmeg and pepper, bring to the boil, stirring, and simmer over a low heat for around 8 minutes, stirring all the time.
3. Cook the pasta until it is al dente.
4. Grate the kashkaval, add to the mix, stir and take off the boil.
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Method - breadcrumbs
1. Melt the butter in a pan, add the panko breadcrumbs and season with salt and pepper.
2. Fry over a medium heat until golden-brown.
to serve
1. Divide the mac and cheese between the plates.
2. Serve with grated GAZİ kashkaval, breadcrumbs and fresh parsley.