Mac & Cheese

1. Preheat the oven to 200°C/ fan 180°C/ gas mark 6. 
2. Cook the Mevalia LP Ditali in salted boiling water for 4 minutes and drain.
3. Melt the butter in a small saucepan, add the Mevalia LP Bread Mix and cook gently for 2 minutes, stirring well with a wooden spoon.
4. Slowly add the MEVALIA Lattis/ ProZero, whisk until the sauce is smooth, cook for a further 2 minutes.
5. Whisk in the mustard along with the cheese and stir until the cheese has melted, season well.
6. Mix the sauce with the cooked Mevalia LP Ditali and place in a small ovenproof dish.
7. Finish by sprinkling over the breadcrumbs and paprika, season and bake for 8-10 minutes or until golden brown. 

  *to make the breadcrumbs, grate a frozen Mevalia LP Ciabattine or Mevalia LP Mini Baguette to the required amount.  Recipe tips: Suitable for freezing- cover with cling film before baking, store in freezer and use within 6 months. To reheat, fully defrost and bake for 15 minutes until golden brown and piping hot.