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Macaroni Cheese

10 Portions

Bechamel Sauce (See recipe) 1 ltr

Grated Cheese To top

Stale bread (crusts) 50

Oregano To sprinkle

Macaroni Pasta 300g

Salt 1 tsp

Olive oil 1 tsp


50 Portions

Bechamel Sauce (See recipe) 5ltr

Grated Cheese To top

Stale bread (crusts) 250g

Oregano To sprinkle

Macaroni Pasta 1.5kg

Salt 2 tbsp

Olive oil 2 tbsp


100 Portions

Bechamel Sauce (See recipe) 10 ltr

Grated Cheese To top

Stale bread (crusts) 500g

Oregano To sprinkle

Macaroni Pasta 3kg

Salt 4 tbsp

Olive oil 4 tbsp


  1. Prepare the béchamel sauce as per the FFT recipe and keep warm
  2. In a separate very large heavy bottomed pan bring 2/3rd fill with water
  3. Bring to the boil
  4. Add  the salt and olive oil
  5. Once at a rapid boil add the pasta and stir well
  6. Cook for 12-15 minutes stirring regularly
  7. Drain water from pasta once it is ‘al dente’
  8. Add the drained pasta to a ceramic serving dish and at the warm béchamel sauce – be generous!
  9. In a food processor blend the stale bread into crumbs
  10. Sprinkle the macaroni and sauce with cheese
  11. Top with breadcrumbs
  12. Sprinkle with oregano
  13. Bake in the oven at 180 C or until golden and bubbling
Key Points
  • It is important to not over boil the pasta.

Wheat, Milk