Baked Fusilli Mac & Cheese

Serves 6–8 | Prep 15 min | Bake 25 min

Ingredients

Pasta

• 250g Monty & Sons Fusilli

Cheese sauce

• 60g unsalted butter
• ⅓ cup plain flour
• 3 cups full-fat milk, warmed
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp mustard powder
• ¼ tsp salt

Cheese blend

• 1½ cups Maasdam Cheese, freshly grated
• ½ cup Red Leicester Cheese, freshly grated
• 1 cup mozzarella, freshly grated

Panko topping

• ⅔ cup panko breadcrumbs
• 30g butter, melted

Method

1. Preheat oven to 180°C fan bake. Cook the Fusilli in well-salted boiling water for 1 minute less than the packet directions. Drain and set aside.
2. Mix the panko breadcrumbs with the melted butter until evenly coated. Set aside.
3. Melt butter in a large ovenproof pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
4. Pour in the warmed milk gradually, whisking as you go. Add the garlic powder, onion powder, mustard powder, and salt. Stir until the sauce thickens and just starts to bubble, about 4 minutes.
5. Remove from heat. Stir in the Maasdam and Red Leicester until melted and smooth, then fold through the mozzarella. The mozzarella is the secret to getting that great texture — it gives the sauce real stretch and pull.
6. Add the drained Fusilli to the sauce and stir to combine. Pour into a baking dish and scatter the buttered panko evenly over the top.
7. Bake for 25 minutes until golden on top and bubbling at the edges. Serve immediately.