Ingredients
Mac and Cheese:
220g elbow macaroni
4 tablespoon unsalted butter
1 medium onion, diced
1½ teaspoon fine sea salt
30g all-purpose flour
355ml whole milk
170g grated Cheddar cheese
280g FAGE Total, FAGE Total 2%, or FAGE Total 0%
1 teaspoon paprika
½ teaspoon turmeric
¼ teaspoon black pepper
Crumb Topping:
25g panko bread crumbs
40g feta cheese, crumbled
2 tablespoon unsalted butter, melted
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme leaves
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Steps
- Preheat oven to Gas Mark 4. Butter a baking dish.
- Mac and Cheese: Bring a pot of salted water to a boil. Add elbow macaroni and cook as directed. Drain well.
- In a medium saucepan over medium heat, melt butter. Add onion and salt and sauté until tender, 6-8 minutes. Add flour, then stir and cook for 2 minutes.
- Gradually whisk in milk until smooth. Bring to a low simmer and remove from the heat. Whisk in Cheddar, FAGE Total, paprika, turmeric, and pepper until smooth.
- Combine macaroni and cheese sauce and transfer to prepared baking dish.
- In a small bowl combine bread crumbs, feta, butter, parsley, and thyme. Top macaroni and cheese with crumb mixture and bake for 15 minutes or until golden brown.
- Serve hot. Store any leftovers refrigerated in an airtight container for up to 5 days.
