TOP TIP! This mac and cheese can be prepared a night or two before and topped with the Chips Oman just before baking
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 796 |
| Fat | 42.5g |
| Saturates | 22.3g |
| Protein | 34.2g |
| Carbs | 68.2g |
| Sugars | 2.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to grill.
Cook the macaroni according to packet instructions.
To make the white sauce, melt the butter in a medium pot placed over a medium heat. Crush the garlic cloves and add to the butter, stirring for 1 minute or until softened.
Add in the flour and whisk for approx. 1 minute. Pour in the milk and keep whisking until slightly thickened.
Pick the oregano leaves and finely chop them. Grate the Cheddar.
Add half the cheese to the sauce, along with the oregano, macaroni and mustard. Bring to a simmer and remove from the heat.
Divide between 4 x 10cm ovenproof dishes or 1 x 20cm oven-proof dish.
Top with the rest of the cheese and crush the Chips Oman over. Place in the oven and cook for 10-15 minutes or until golden and bubbling.
Serve immediately.
