Mac and cheese with feta, mozzarella, cheese curds and crispy pan-fried potatoes

Servings: 4

Preparation time: 5 minutes

Cooking time: about 20 minutes

Ingredients

Mac and Cheese

• 500 ml (2 cups) raw macaroni (or any other short pasta)
• 30 ml (2 tablespoons) butter
• 30 ml (2 tablespoons) flour
• 500 ml (2 cups) milk
• 1/2 vegetable bouillon cube (crumbled in milk)
• 125 ml (1/2 cup) feta, crumbled
• 375 ml (1 1/2 cups) mozzarella, grated
• 500 ml (2 cups) cheese curds
• Salt, pepper and nutmeg to taste

Crispy topping

• 30 ml (2 tablespoons) butter
• 60 ml (1/4 cup) Panko breadcrumbs
• 125 ml (1/2 cup) sunflower seeds, chopped
• 125 ml (1/2 cup) bacon, chopped (precooked)

Preparation

1. In a saucepan of boiling salted water, cook the macaroni, according to the instructions on the package, until al dente. Drain and set aside.
2. In the meantime, in a saucepan, melt the butter over medium heat, add the flour and whisk continuously, for about 2 minutes, to obtain a lightly golden roux.
3. Gradually add the milk and the crumbled vegetable stock cube to the milk, while whisking, to avoid lumps and let thicken for about 5 minutes.
4. Add the feta, mozzarella and mix until everything is melted and creamy.
5. Add the cheese curds, salt, pepper and a pinch of nutmeg.
6. Add the drained macaroni to the preparation and mix to coat the pasta well.
7. In a hot skillet, in the melted butter, over medium heat, brown the Panko breadcrumbs, chopped sunflower seeds, and bacon, about 5 minutes, stirring frequently, until the mixture becomes golden and crispy.
8. In a large dish or on each plate, distribute the Mac and Cheese and on top, the crispy mixture.