Mac & cheese deluxe with crayfish by Susan Aretz
Main course. 4 persons. Preparation 40 min.
Ingredients
- 40 grams of butter
- 40 grams of flour
- 500ml of milk
- 100 grams grated Beemster Young Belegen
- 75 grams grated Beemster Old
- 1 tsp Dijon mustard
- salt & pepper
- 1 pack of macaroni
- 200 grams of crayfish
- 1 bunch of chives, finely chopped
- 50 grams of Panko
- optional: additional grated cheese
Prepare
- Preheat the oven to 175 C and set the oven to hot air setting.
- For the cheese sauce of your Mac & Cheese, melt the butter without letting it color. Stir in the flour with a whisk and cook for a minute. Now add a little dash of milk and let it boil down, so you get a smooth, white and thicker sauce. This is also called a béchamel sauce.
- Finally, into this goes the cheese, which you let melt gently, turning your bechamel sauce into a real cheese sauce. Season with mustard, salt and pepper.
- Now that your Beemster cheese sauce is ready, it's time to cook your pasta to finish the mac & cheese. Cook the pasta just al dente and then add it whole to your cheese sauce. Add the chives and the crayfish. Put everything in a greased baking dish and cover with Panko and some more grated cheese.
- Put this in the preheated oven for 10-15 minutes, until the top turns a nice golden brown. Serve immediately!
Preparation Tip
This is a recipe for Mac & Cheese that you prefer not to save or prepare ahead. The cheese sauce will soak into the pasta. This mac & cheese is best eaten straight from the oven.
This recipe was created by Susan Aretz.
Want to add another oven dish to your shopping list right away? Then check out this creamy pasta with pumpkin and Beemster Signature Pumpkin Spice.