Baked Mac & Cheese by @benshewry

50 min

5 servings

🍝

180 g

Dried elbow pasta

🥛

340 ml

Evaporated milk

🥛

360 ml

Thickened cream

🥛

240 ml

Full cream milk

🌼

2 tsp

Mustard powder

🧂

2 tsp

Sea salt

🧄

1 tsp

Garlic powder

🧅

1 tsp

Onion powder

⚫

Ground white pepper

🧈

60 g

Salted butter

🧀

120 g

Cream cheese

🧀

120 ml

Cheddar cheese

🧀

120 ml

Parmesan cheese

🥖

85 g

Fresh breadcrumbs

🌿

0.25 tsp

Thyme leaves

⚫

Black pepper

🫒

2 tbsp

Extra virgin olive oil

  1. Grease
    • Dried elbow pasta

    Lightly grease the cake pan and place the raw pasta into the air fryer cake pan.

  2. Add
    • Evaporated milk
    • Thickened cream
    • Mustard powder

    In a mixing bowl, add the evaporated milk, thickened cream, milk, mustard powder, sea salt, garlic powder, onion powder and white pepper, then whisk until well combined.

  3. Pour
    • Dried elbow pasta
    • Thickened cream

    Pour the seasoned cream mixture over the pasta and, using a spoon, move the pasta around to distribute the liquid evenly.

  4. Scatter
    • Salted butter
    • Cream cheese
    • Dried elbow pasta

    Scatter the butter over the pasta, followed by the cream cheese.

  5. Cream
    • Salted butter
    • Cream cheese

    Gently push the butter and cream cheese into the liquid until partially submerged.

  6. Place

    Cover the cake pan tightly with two sheets of foil, place into the air fryer and cook at 190°C for 35 minutes.

  7. Place
    • Fresh breadcrumbs
    • Thyme leaves
    • Sea salt

    Meanwhile, place the breadcrumbs, thyme, sea salt, black pepper and extra virgin olive oil into a small mixing bowl and mix until well combined.

Baked Mac & Cheese by @benshewry

50 min

5 servings

🍝

180 g

Dried elbow pasta

🥛

340 ml

Evaporated milk

🥛

360 ml

Thickened cream

🥛

240 ml

Full cream milk

🌼

2 tsp

Mustard powder

🧂

2 tsp

Sea salt

🧄

1 tsp

Garlic powder

🧅

1 tsp

Onion powder

⚫

Ground white pepper

🧈

60 g

Salted butter

🧀

120 g

Cream cheese

🧀

120 ml

Cheddar cheese

🧀

120 ml

Parmesan cheese

🥖

85 g

Fresh breadcrumbs

🌿

0.25 tsp

Thyme leaves

⚫

Black pepper

🫒

2 tbsp

Extra virgin olive oil

Preparation Steps

  1. Step 1/7

    Lightly grease the cake pan and place the raw pasta into the air fryer cake pan.

    🍝Dried elbow pasta
    🍰Cake pan

  2. Step 2/7

    In a mixing bowl, add the evaporated milk, thickened cream, milk, mustard powder, sea salt, garlic powder, onion powder and white pepper, then whisk until well combined.

    🥛Evaporated milk
    🥛Thickened cream
    🥛Full cream milk
    🌼Mustard powder
    🧂Sea salt
    🧄Garlic powder
    🧅Onion powder
    ⚫Ground white pepper
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/7

    Pour the seasoned cream mixture over the pasta and, using a spoon, move the pasta around to distribute the liquid evenly.

    🍝Dried elbow pasta
    🍰Cake pan
    🥄Spoon

  4. Step 4/7

    Scatter the butter over the pasta, followed by the cream cheese.

    🧈Salted butter
    🧀Cream cheese
    🍰Cake pan

  5. Step 5/7

    Gently push the butter and cream cheese into the liquid until partially submerged.

    🧈Salted butter
    🧀Cream cheese
    🍰Cake pan

  6. Step 6/7

    Cover the cake pan tightly with two sheets of foil, place into the air fryer and cook at 190°C for 35 minutes.

    🧻Foil
    🍰Cake pan

  7. Step 7/7

    Meanwhile, place the breadcrumbs, thyme, sea salt, black pepper and extra virgin olive oil into a small mixing bowl and mix until well combined.

    🥖Fresh breadcrumbs
    🌿Thyme leaves
    🧂Sea salt
    ⚫Black pepper
    🫒Extra virgin olive oil
    🥣Mixing bowl

Composition

Ingredients

Types

Grains, Dairy, Spices, Herbs, Oils

Ingredients

Dried elbow pasta, Evaporated milk, Thickened cream, Full cream milk, Mustard powder, Sea salt, Garlic powder, Onion powder, Ground white pepper, Salted butter, Cream cheese, Cheddar cheese, Parmesan cheese, Fresh breadcrumbs, Thyme leaves, Black pepper, Extra virgin olive oil

Notes

Mustard powder (Keen's brand used), Sea salt (for the pasta mixture, for the breadcrumb mixture), Ground white pepper (a good pinch), Salted butter (cut into 2cm cubes), Cheddar cheese (coarsely grated), Fresh breadcrumbs (coarsely grated stale sourdough was used, but store-bought breadcrumbs also work), Thyme leaves (finely chopped)

Allergens

Gluten, Milk, Mustard

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Egg-Free, Vegetarian

Calories

650 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 38g, Fat: 46g, Fiber: 1.5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 380mg, Sodium: 980mg, Phosphorus: 320mg, Potassium: 350mg

Vitamins

Vitamin A: 420mcg, Vitamin B12: 0.9mcg, Vitamin D: 0.6mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Whisk, Spoon, Foil, Cake pan

Appliances

Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@benshewry

Origin

Cuisine

American

Geographic

Australia, Oceania

Various

Aspect

Texture

Creamy, Crunchy, Gooey

Flavors

Cheesy, Savory, Mustardy, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (Store in an airtight container,Reheat thoroughly before serving), freezing : up to 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw in the fridge overnight before reheating,Breadcrumb topping will lose crispness after freezing)