Ingredients

• 350g elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp olive oil
• sea salt and ground black pepper
• 2 cups milk
• 1 package (80g) Boursin cheese with garlic and herbs
• 3/4 cup mature white cheddar cheese, shredded
• 1/2 cup shredded Parmesan cheese
• 1 cup soft breadcrumbs

Directions

1. Preheat oven to 200C.

2. Spread breadcrumbs on a baking tray and drizzle with olive oil. Season with salt and pepper. Bake for 5 mins, remove and set aside.

3. Bechamel sauce. Melt butter in a saucepan, add flour and whisk it constantly over medium heat until it forms a paste. Gradually add milk and turn up the heat. Whisk constantly. When mixture boils, turn down the heat and simmer for 5 mins. Turn off heat and add Boursin, cheddar and parmesan.

4. Cook pasta in boiling salted water according to packet instructions. Drain and mix with cheese mixture. Season and scoop pasta and cheese mixture into a baking dish or ramekins. Top with baked breadcrumbs.

5. Bake for 5-10 mins until cheese is bubbly and breadcrumbs crispy. Serve with chopped chives if desired.

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