Mac & Cheese coated with crispy breadcrumbs — Week 3: Croquette Recipe

Name: Mac & Cheese coated with crispy breadcrumbs — Week 3: Croquette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 375 g (750 ml-3 cups) tubetti, cooked al dente; 60 ml (¼ cup) Natrel butter; 1 onion, finely chopped; 1 garlic glove, finely chopped; 60 ml (¼ cup) flour; 875 ml (3½ cups) Natrel Fine-filtered 3.25% milk; 500 ml (2 cups) IL Villaggio mascarpone, at room temperature; 250 ml (1 cup) IL Villaggio Parmesan, grated; 250 ml (1 cup) panko-style breadcrumbs; Salt and freshly ground pepper to taste; 2 green onions, chopped; Marinara sauce, to serve

Ingredients

375 g (750 ml-3 cups) tubetti, cooked al dente
60 ml (¼ cup) Natrel butter
1 onion, finely chopped
1 garlic glove, finely chopped
60 ml (¼ cup) flour
875 ml (3½ cups) Natrel Fine-filtered 3.25% milk
500 ml (2 cups) IL Villaggio mascarpone, at room temperature
250 ml (1 cup) IL Villaggio Parmesan, grated
250 ml (1 cup) panko-style breadcrumbs
Salt and freshly ground pepper to taste
2 green onions, chopped
Marinara sauce, to serve

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 4 to 6 servings

Instructions

In a pot, melt butter and soften onion and garlic for 3 to 4 minutes. Add seasoning.
Add flour and stir for 1 minute, making sure the flour doesn’t brown.
Gradually add milk beating with a whisk to obtain a smooth sauce.
Simmer for 15 minutes, stirring regularly until sauce thickens.
Mix in half the mascarpone, the Parmesan, followed by the pasta. Let cool.
Shape mixture into croquettes and coat with breadcrumbs.
Heat a little oil in a non-stick pan and brown croquettes.
Serve with a ladleful of marinara sauce, green onions and a spoonful of mascarpone.