Macaroni and cheese

• 240 gr (1/2 Ib) of elbow macaroni
• 220 gr (2 cups) of shredded cheddar cheese
• 50 gr (1/2 cup) of grated parmesan cheese
• 750 ml (3 cups) of milk
• 45 gr (6 tbsp) of flour
• 45 gr (3 tbsp) of butter
• 1 pinch of paprika
• 1 pinch of ground nutmeg (Optional)
• Salt and pepper
• 20 gr (3 tbsp) of shredded cheddar to finish the Mac'n Cheese

1. Cook macaroni according to the package directions. Drain.

2. In a saucepan, melt butter over medium heat. Stir in the flour to make a roux. Remove the pan from heat. Gradually add milk to the roux slowly. Bring to boil stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted. Check the seasonning and add the ground nutmeg. Put macaroni in the snacking & baking accessory, and pour the sauce over the macaroni. Stir well. Sprinkle some grated cheese on top of the gratin.

3. Turn the grill on. Select the manual mode and select orange color setting. Bake the Mac'n Cheese into the OptiGrill for 25 minutes cooking at the orange bip.