Recipe Ingredient
- Toasted Bread Crumb:
- 50g Anchor Unsalted Butter
- 120g Bread Crumb
- 80g Garlic, chopped (3 cloves)
- 1 ½ tbsp Dried Parsley
- 4 tbsp Parmesan, grated
- Cheese Sauce:
- 750g Chicken Stock
- 50g Anchor Unsalted Butter
- 200g Onion, chopped (2 nos)
- 150g Anchor Grated Parmesan, shredded
- 150g Anchor Cheddar, shredded
- 250g Anchor Cream Cheese
- 30g Corn Flour
- Sautéed Mushrooms:
- 50g Anchor Unsalted Butter
- 300g Button Mushroom
- 300g White & Brown Shimeji
- 300g Oyster Mushroom
- 125g Garlic, chopped (5 cloves)
- 150g Sundried Tomato, chopped
- Chive, as needed, chopped
- Macaroni:
- 600g Macaroni (uncooked)
- 1.5kg Water
- 1 tsp Salt
Instructions
- Heat pan with butter, sauté garlic until lightly brown, toss in bread crumb, season with salt and black pepper. Toast bead crumb until golden brown, add in dried parsley and parmesan cheese, toss well, set aside.
- Sauté onion until translucent, season with salt and black pepper, add in chicken stock and bring to boil.
- Lower down the heat, add corn flour with cheddar and parmesan, stir slightly, turn off heat, wrap, set aside and keep warm.
- Heat pan with butter, sauté mushroom and garlic until fragrant, add sundried tomato, season with salt and pepper, set aside.
- Boil macaroni until cooked according to packaging instruction, add into cheese sauce, heat up slightly, add soft cream cheese and chopped chive and mushrooms. Mix well.
- Serve in bowl, topped with toasted bread crumbs. Garnish with more chopped chive and grated parmesan to your liking. Enjoy!
