- 1 pound (500 grams) dry weight pasta, (elbow, macaroni, cellentani, or any other pasta)
- 1 1/2 tablespoons butter
- 2/3 cup Panko breadcrumbs
- 1/4 cup butter
- 4 cloves garlic, crushed
- 1/4 cup flour, all purpose or plain
- 4 1/2 cups milk, divided (I used skim, but 2% or full fat are fine to use)
- 1 tablespoon cornstarch, or corn flour
- salt and pepper, to season
- 1 tablespoon chicken bouillon powder, or a vegetable stock powder
- 3/4 cup low fat grated cheddar cheese
- 1 cup grated parmesan cheese, divided
- 6 ounces low fat mozzarella cheese, sliced
- Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
- Preheat oven grill or broiler to 190°C | 375°F.
FOR CRISPY TOPPING:
- Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
FOR THE SAUCE:
- Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
- In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
- Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
- Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
- Allow to cool down slightly before serving.
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon olive oil
- 1 tablespoons low sodium low soy sauce
- 2 tablespoons Heinz chili sauce (substitute with Buffalo sauce or hot sauce to suit your heat preference)
- 1 teaspoon brown sugar (or brown sugar substitute) -- OPTIONAL
- pinch of crushed red chili flakes
- 1-2 teaspoons sriracha (adjust to suit your heat preference)
- 4 skin off salmon fillets
- Salt and pepper to season
- 1/2 teaspoon paprika (mild, smoky or spicy)
- 1/4 cup chives chopped
- In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
- Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
- Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
- Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
- Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)
Transfer to plate and repeat with remaining salmon.
- Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.
Bake for 8-10 minutes, or until cooked to your liking.
Serve warm with chopped chives.