This dish contains the following allergens: Wheat, mustard, Milk/Dairy
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350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Utensils
Step 1
In a medium saucepan, boil water and add macaroni and a pinch of salt. Cook until the macaroni is almost cooked. Drain and add to a shallow ovenproof dish
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid
Step 3
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Tray on top. Turn dial to BAKE. Press WOODFIRE FLAVOUR. Set temperature to 190°C and set time to 30 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes)
Step 4
Meanwhile make cheese sauce. In a medium saucepan over medium heat, add butter, flour and milk. Whisk together continuously until the sauce starts to thicken. This may take 5 minutes. Turn heat to low and whisk in mustard powder, seasoning as desired and 175g cheese until melted. Pour sauce over macaroni in dish and mix until the macaroni is thoroughly coated with sauce. Top with remaining cheese and breadcrumbs
Step 5
When unit beeps to signify it is preheated and ADD FOOD and PRS START is displayed, open door and add dish to tray. Close door, select START/STOP to begin cooking
Step 6
When cooking is complete, open door, remove the mac n’ cheese and serve hot
In a medium saucepan, boil water and add macaroni and a pinch of salt. Cook until the macaroni is almost cooked. Drain and add to a shallow ovenproof dish
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Step 2 of 6
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Step 3 of 6
Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Tray on top. Turn dial to BAKE. Press WOODFIRE FLAVOUR. Set temperature to 190°C and set time to 30 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes)
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Step 4 of 6
Meanwhile make cheese sauce. In a medium saucepan over medium heat, add butter, flour and milk. Whisk together continuously until the sauce starts to thicken. This may take 5 minutes. Turn heat to low and whisk in mustard powder, seasoning as desired and 175g cheese until melted. Pour sauce over macaroni in dish and mix until the macaroni is thoroughly coated with sauce. Top with remaining cheese and breadcrumbs
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Step 5 of 6
When unit beeps to signify it is preheated and ADD FOOD and PRS START is displayed, open door and add dish to tray. Close door, select START/STOP to begin cooking
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
Step 6 of 6
When cooking is complete, open door, remove the mac n’ cheese and serve hot
350g
dried macaroni or elbow pasta
To taste
salt and ground black pepper
50g
unsalted butter, cut into small cubes
50g
plain flour
600ml
semi skimmed milk
1
teaspoon English mustard powder
250g
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
12oz
dried macaroni or elbow pasta
To taste
salt and ground black pepper
1oz
unsalted butter, cut into small cubes
1oz
plain flour
21fl. oz
semi skimmed milk
1
teaspoon English mustard powder
8oz
mature grated Cheddar cheese
1 slice
of stale bread, whizzed/grated into breadcrumbs
