RUB-A-DUB MAC N CHEESE DELUXE
pREP TIME: 15 MINUTES - COOK TIME: 25 MINUTES
Ingredients
For the Mac & Cheese:
350 g elbow macaroni (or gluten-free pasta)
50 g butter
2 tbsp plain flour (or gluten-free flour)
500 ml full-cream milk
200 ml thickened cream
1 tsp Rub-A-Dub Smoky Pepperberry Seasoning
½ tsp salt (adjust to taste)
½ tsp Dijon mustard
150 g cheddar cheese, grated
100 g Gruyère or smoked gouda, grated
50 g parmesan, grated
For the Aromatic Wild Herb Crumb:
2 tbsp butter, melted
100 g panko breadcrumbs (or gluten-free breadcrumbs)
1 tsp Rub-A-Dub Aromatic Wild Herb Seasoning
50 g parmesan, grated
Method
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a saucepan over medium heat, melt butter. Stir in flour and cook for 1–2 minutes, stirring constantly, until golden.
Slowly whisk in the milk and thickened cream until smooth.
Add Rub-A-Dub Smoky Pepperberry Seasoning, salt, and Dijon mustard. Stir well.
Reduce heat to low and gradually mix in the grated cheddar, Gruyère, and parmesan. Stir until smooth and creamy.
Prepare the Herb Crumb:
In a small bowl, combine melted butter, panko breadcrumbs, Rub-A-Dub Aromatic Wild Herb Seasoning, and grated parmesan. Mix well.
Assemble & Bake:
Preheat oven to 180°C (fan-forced) or 200°C (conventional).
Combine cooked pasta with the cheese sauce and transfer to a baking dish.
Sprinkle the Aromatic Wild Herb Crumb evenly over the top.
Bake for 10–15 minutes, until golden and crispy.
Serve:
Let cool slightly before serving. Enjoy on its own or with a fresh green salad.
Suggestions for Dietary Needs
Vegan: Use plant-based butter, dairy-free milk, and vegan cheese alternatives. Swap the breadcrumbs for crushed nuts or nutritional yeast for crunch.
Vegetarian: This recipe is naturally vegetarian.
Gluten-Free: Use gluten-free pasta and flour, and replace panko breadcrumbs with a gluten-free alternative.
