Crusty Macaroni and Cheese
One of my most favourite dishes when I was little was Macaroni Schotel, a dutch influenced food. My mum made this quite often, with ham as filling. When I was older, I made my own version with Corned Beef (I always use Libby's) but it's kind of unhealthy so I make Corned Beef Macaroni Schotel just once in a blue moon. For my son, I settle with this recipe, without ham or corned beef. Just simple Macaroni and Cheese with Crusty Topping.
225 gr macaroni pasta
1 tbsp unsalted butter
1 1/2 cup milk
2 cup shredded cheddar cheese
1 tsp salt
For the crusty topping
30 gr (2 tbsp) unsalted butter
40 gr breadcrumb (I use Kookakrumb)
2 tbsp finely grated parmesan cheese
Pre-heat the oven to 180 degree celcius. Grease the baking dish with butter.
Cook the macaroni pasta 1 minute less than stated in the package, around 7 minutes.
Once cooked, drain well and put in the butter and toss to coat.
In a separate small bowl, whisk together the eggs, milk, and salt pepper. Add in the cheese and mix well. Pour in the mixture into the macaroni and mix well.
Pour the mixture into the baking dish and spread it evenly.
Prepare the topping by melting the butter and mix it with the breadcrumb.
Spread it evenly on top of the macaroni mixture in the baking dish, you can use spoon to help distributing the topping nicely. Spread the parmesan all over.
Bake in the oven for about 30-35 minutes. Let it settle before serving.