Halal Classic Baked Macaroni And Cheese Recipe

About this recipe

A comforting baked macaroni and cheese dish made with halal-friendly ingredients, featuring a creamy cheese sauce and a golden breadcrumb topping. Perfect for a satisfying dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 2 ltr Figaro Extra Light Olive Oil
• 180 ml Mother Dairy Milk
• 1 pack (1 kg) Amul Diced Cheddar
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 100 g Mother Dairy Salted Butter
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 990 g Kellogg'S Oats
• 50 g Catch Sprinklers - Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat the oven to 375 degrees and butter a 9-inch square baking pan.
2. 2. Bring a large pot of water to a boil over high heat. Add 1 lb elbow macaroni and cook for 8-10 minutes or until al dente. Drain and rinse with cool water.
3. 3. Place the drained macaroni in a large mixing bowl and drizzle with 1 tablespoon olive oil. Toss to coat evenly.
4. 4. In a small saucepan over medium-high heat, warm 3 1/2 cups milk until steaming but not boiling.
5. 5. In a large saucepan over medium-low heat, melt 4 tablespoons butter. Sprinkle in 1/4 cup cornstarch and whisk constantly until the mixture is bubbling gently and lightly golden, about 2-3 minutes.
6. 6. Gradually add the warm milk to the cornstarch mixture, whisking constantly. Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
7. 7. Add 1 cup shredded cheddar cheese, 2 slices cheddar cheese, and 1 cup shredded mozzarella cheese to the sauce. Remove the pan from heat and whisk until the cheese is almost completely melted.
8. 8. Stir in 1/2 teaspoon fresh ground pepper, 2 1/2 teaspoons mustard, and 1 teaspoon sea salt into the cheese sauce.
9. 9. Pour the cheese sauce over the macaroni in the mixing bowl and stir to combine thoroughly.
10. 10. Transfer the macaroni mixture to the prepared baking pan, spreading it out evenly.
11. 11. In a small bowl, combine 1/4 cup shredded cheddar cheese and 1/2 cup oats. Sprinkle this mixture evenly over the macaroni.
12. 12. Cut 1 teaspoon butter into small bits and dot the top of the casserole.
13. 13. Bake the macaroni and cheese on the middle rack of the oven for 20-25 minutes or until bubbling and a golden crust begins to form.
14. 14. Remove from the oven and let cool for 5 minutes before serving. Enjoy your halal-friendly baked macaroni and cheese!