Ingredients
- 375 ml water
- 250 ml whole milk
- 230 g macaroni (curved or bent)
- 40 g Panko
- 1 tbs olive oil
- 1/4 ts salt
- 1/4 ts pepper
- 2 tbs chopped parmesan
- 120 g Cheddar, shredded
- 120 g processed cheese slices, diced
- 1/2 ts Dijon mustard
- 1 knife tip cayenne pepper
Preparation
1. Pour the water, milk and macaroni into the pot and stir. Place Secuquick softline on pot and close.
2. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
3. Place the pot on a separate, inverted lid and allow to depressurize by itself (about 10 minutes).
4. Combine Panko, oil, salt and pepper in pan. Switch to medium level and roast, stirring constantly, until golden brown, about 3 minutes. Remove Panko mixture from pan and mix with Parmesan.
5. Remove Secuquick. Stir in the Cheddar until it is evenly distributed but not melted. Cover and let stand for about 5 minutes (leave the pot with residual heat, do not turn on the heat).
6. Add diced cheese slices, mustard and cayenne pepper. Stir until cheese is completely melted, about 1 minute.
7. Stir the macaroni until the sauce is smooth. As everything cools very slightly it will thicken into a creamy sauce. Season with salt and pepper.
8. Sprinkle with Panko parmesan mix and serve immediately.
Tip
- American cheese is used in the original recipe from the USA. It melts very quickly and gives the dish a creamy texture. It is best to replace the processed cheese slices.
- Sprinkle the pasta with a little smoked paprika for a special flavor.
This recipe has been tested and approved by AMC.
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