Add a little twist to you standard Macaroni Cheese recipe by adding some crushed Corn Thins slices for some extra crunch and a subtle taste of popcorn.
500g gluten free elbow pasta
50g butter
50g gluten-free plain flour
1L full cream milk
350g mixed grated cheese (we used tasty, mozzarella and parmesan)
1 burrata
White pepper and sea salt flakes
8 Corn Thins Tasty Cheese slices, roughly crushed
Preheat a fan forced oven to 200ºC.
Bring a large saucepan of water to the boil. Once boiling, add pasta and cook for 3/4 of the recommended time on the pasta pack. Drain and set aside.
Meanwhile, to make the sauce, melt butter in a medium sized saucepan over medium heat. Add flour, whisking well and allowing to cook for about 1 min before adding milk, 60ml at a time, whisking well between each addition until all milk is incorporated and you have a smooth sauce. Add 250g of the grated cheeses. Stir well until cheese melts and sauce thickens. Season to taste with salt and white pepper then add the pasta and stir to coat.
Spoon pasta mixture into a large, deep baking tray. Bury the burrata into the centre of the pasta bake, then sprinkle evenly with remaining cheese and crushed Corn Thins slices and bake for 35-40 mins or until golden and crispy on top.
