Ingredients

Also need: 2 tbsp butter, 2 cups (480 ml) milk, ½ cup (120 ml) double cream (optional), extra butter to mix with breadcrumbs.

Instructions

1. Preheat the oven to 200°C (180°C fan) / 400°F. Butter a medium baking dish.
2. Bring a large pot of salted water to a boil. Cook the Bodrum Elbow Pasta until al dente according to package instructions; drain and set aside.
3. In a saucepan, melt 2 tbsp butter over medium heat. Stir in 2 tbsp Bodrum Wheat Flour and cook for 1 minute to form a roux.
4. Slowly whisk in the milk (and cream if using) until smooth. Simmer until the sauce thickens slightly.
5. Remove from heat and stir in the grated Melis Mature Cheddar and Melis Mozzarella until melted. Season with Bodrum Fine Himalayan Salt, Bodrum Black Pepper, and a pinch of Bodrum Paprika.
6. Fold the drained pasta into the cheese sauce so everything is well coated. Transfer to the prepared baking dish.
7. Mix breadcrumbs with a tablespoon of melted butter, sprinkle evenly over the top, and add a little extra grated cheese if you like.
8. Bake for 15–20 minutes until golden and bubbling. Let rest 5 minutes before serving.

Serving Suggestions

Serve with a crisp green salad, roasted vegetables, or a squeeze of lemon for brightness. A sprinkle of fresh parsley or chives finishes the dish beautifully.

Notes & Tips

• For extra creaminess, use a mix of mature cheddar and a softer melting cheese.
• If using pre-grated cheese, be aware it sometimes contains anti-caking agents that can affect melting — freshly grated is best.
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