Easy, crispy-topped mac
Photo by Tam West
|1 can||Mushroom soup, 420g creamy condensed|
|⅓ cup||Sour cream|
|⅔ cup||Grated smoked cheddar|
|⅔ cup||Grated swiss cheese|
|100 g||Chopped walnuts|
|1 handful||Chopped chives|
|3 cups||Macaroni, cooked, you may need 4 cups|
|½||Lemon, zested and juiced|
|1 large handful||Panko breadcrumbs, mixed with grated parmesan cheese, use enough to generously cover|
- Preheat oven to 200C. Heat mushroom soup with sour cream and fresh cream, stirring until hot.
- Add smoked cheddar and Swiss cheese, stirring until cheese is melted. Add walnuts, chives and 3-4 cups cooked macaroni, the lemon zest and juice and a good grind of fresh black pepper, and stir to combine.
- Transfer mix to a large baking dish, top with panko and parmesan mix and bake until golden and bubbly.
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