3 tablespoons Westgold butter
2 tablespoons flour
2 cups natural unsweetened or greek yoghurt
1 teaspoon salt
Ground black pepper
2 cups tasty cheese, grated
2 tablespoons grated onion
1 ½ teaspoons mustard – wholegrain, dijon (whatever your preference is)
250g macaroni, cooked and drained
2 tablespoons Westgold butter (extra)
½ cup fresh breadcrumbs
Preheat oven to 180°C.
Cook the macaroni in boiling water according to the instructions on the packet, or until al dente.
Melt the 3 tablespoons of butter in a saucepan then cool. Mix flour, yogurt and mustard together in a bowl and add to the butter. Season with salt and pepper and stir over a low heat until thick.
When macaroni is cooked, drain and place into a buttered casserole dish.
Add the cheese and onion to the yoghurt, mustard and butter mixture, slowing stirring until mixed. Remove from the heat, then pour the mixture over the pasta in the casserole dish, gently mixing to stir the sauce through.
Melt the extra 2 tablespoons of butter and stir in the breadcrumbs until coated in the butter. Sprinkle the mixture on top of the macaroni and bake for 10 minutes.
Remove from oven and enjoy.
Ingredients in this recipe