Mac & cheese with veg’chop crumble

Category: Mid-week meals

Ingredients

Bechamel          

• 45g of Butter - cold and cubed

• 30g of Flour – sifted

• 450g of Whole milk – warm

• 1 Bay leaf – dried

• 2 tsp of Salt

• 1 pinch of freshly ground Black pepper

• 1 tsp of minced Garlic

• 80g of grated Cheddar

• 80g of grated Red Leicester

Topping             

• 1 tsp of Smoked paprika

• 2 tbsp of Panko breadcrumbs

• 1/4 block of Veg’chop

• 1 tsp of minced Garlic

Instructions

1. Boil the macaroni in salted boiling water according to the packet instructions.

2. Heat the butter in saucepan, once it has melted and is foaming, add the flour and stir in well. Add the garlic and bay leaf. Cook the flour and butter for 2-3 mins, slowly add the warm milk and use a whisk to mix and allow the sauce to thicken.

3. Season with salt and black pepper.

4. Add the grated cheeses and stir well.

5. Remove from the heat and mix in the cooked and drained macaroni, set aside.

6. Place the macaroni into oven proof dish.

For the topping:

1. In a frying pan add a tablespoon of oil.

2. Crumble in the veg’chop with the garlic and smoked paprika, cook until it starts to brown.

3. Add the Panko breadcrumbs and cook for a further 1 min.

4. Place the crumb mix onto the mac & cheese, brown under a grill for 1-2 mins.