Directions

Cook the pasta

1. Bring a large pot of water to the boil. Add the macaroni and follow the cooking instruction but reduce the cooking time by 1 minute.

Prepare the Topping

1. In a small bowl mix the panko bread crumbs, salt and butter, set aside.

Make the cheese sauce

1. Preheat your oven to 180 Celsius

2. In a large saucepan melt the butter over medium heat, add the flour and stir constantly for 1 minute to cook out the raw taste. Gradually add 1 cup of the warm milk, stirring constantly until the roux thins. Add the remaining warm milk and whisk until lump free.

3. Stir in the G-fresh sea salt and ranch seasoning. Continue cooking for 5 minutes or until the sauce thickens to a cream like consistency.

4. Remove from heat and add the shredded cheese, stir to combine.

5. Taste and adjust salt if needed.

Assemble and Bake

1. Pour the cheese sauce over the macaroni and stir until well combined. Transfer the mixture to a baking dish

2. Evenly sprinkle the breadcrumbs over the top. Bake for 20 minutes or until lightly golden.