Ingredients:
1 tbsp or 15 g butter
1 tbsp or 10 g vegetable oil
4 tbsp or 50 g all purpose flour
1 1/2 cups or 375 ml hot water
2 cubes chicken stock
4 cups or 1 L skimmed milk
1 tbsp or 15 g mustard
1/2 tsp or 2 g paprika
1/2 tsp or 1 g nutmeg
350 g elbow macaroni
2 L or 8 cups boiling water
2 cups or 200 g cheddar cheese
1 cup or 100 g mozzarella cheese
1/2 cup or 25 g fresh bread crumbs
1/4 cup or 25 g parmesan cheese
Direction:
1. Preheat oven to 170 C and place rack at middle level.
2. In a large pot melt butter, add oil and flour and saute until cooked.
3. Dissolve chicken stock in hot water and add to pan.
4. Add skimmed milk, mustard, paprika and nutmeg and cook until sauce is smooth and somewhat thick (same consistency as cooking cream).
5. Meanwhile, cook pasta in boiling water until al dente, drain and place in an ovenproof dish. Add cheddar and mozzarella cheese and toss with pasta.
6. Pour sauce over the pasta and mix gently to coat pasta with sauce.
7. Combine breadcrumbs and parmesan cheese and sprinkle over the pasta.
8. Bake in the oven for 30 to 40 minutes until the sauce is bubbling and pasta is slightly golden on top.
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