Mac and Cheese, made for the grown ups that want to satisfy their inner child. We’ve given this classic comfort food a seriously cheesy upgrade, swapping the usual Gruyere for the irresistibly delicious Ironbark cheese from our friends at LongPaddock Cheese and subbing in our smoky, stretchy Scamorza Affumicata instead of your regular shredded mozzarella. Think golden, bubbly, gloriously gooey and packed with plenty of rich, nutty flavour — the kind of mac & cheese that refuses to play by the rules.

‍

Serves 6 - 8 People:

Pasta:

• 250g Maccheroni pasta 
• 1 tbsp unsalted butter

Toppings:

• 40g cup breadcrumbs
• 2 tbsp unsalted butter (melted)
• 1/4 tsp salt

Sauce:

• 4 tbsp unsalted butter
• 1/3 cup all purpose flour
• 750ml milk (warmed)
• 200g freshly shredded semi-hard cheese (We love Ironbark from LongPaddock Cheese)
• 100g Scamorza Affumicata (cut into small cubes)
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

‍

1. Bring a large pot of water to the boil. Add Maccheroni and cook a minute less than the packet instructions.
2. Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
3. Mix together the toppings. Set aside.
4. Preheat the oven to 180°C (all oven types).
5. In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
6. Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
7. Mix in salt, garlic powder, onion powder and mustard powder.
8. Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. 
9. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Remove from the stove, add cheese and stir – cheese doesn't need to melt.
10. Adjust salt to taste
11. Pour Sauce into a pot with Maccheroni. Stir quickly, then pour into a baking dish. Sprinkle with breadcrumb topping.
12. Bake for 25 minutes or until the top is light golden. 
13. Serve immediately!