• 250 g macaroni

  • 1 tbsp Emborg Butter


  • 75 g Emborg Butter

  • 50 g flour

  • 7.5 dl Emborg Milk

  • 1 tsp salt

  • 1 tsp garlic powder

  • ½ tsp mustard powder

  • 200 g Emborg Grated Mozzarella (stretch)

  • 100 g Emborg Grated Cheddar 


  •  40 g breadcrumbs (preferably panko)

  • 30 g Emborg Butter




Cook pasta for one minute less than indicated on the package.

Drain pasta and stir in 1 tbsp butter.

Melt butter in a saucepan, add flour and whisk for 1 minute.

Add 2.5 dl milk a little at a time while continuing to whisk, and then the rest of the milk.

Add salt and spices.

Continue to simmer the milk sauce for 6-8 minutes to thicken.

Remove the saucepan from the heat and add the cheese. Stir for a few moments – the cheese does not need to melt – and then add the pasta.

Arrange the mac ‘n’ cheese in single portion cast-iron pans, top with breadcrumbs and dabs of butter, and bake in the oven for 25 minutes at 180°C.