Chef Paul Lillakas joined us this morning with a two-in-one recipe that will satisfy kids and adults.

Dreamy two-part mac and cheese 

Hands on time: 30 minutes

Total Time: 30 minutes

Makes: eight servings

Ingredients:

Butter-toasted Breadcrumbs

Two cups coarse breadcrumbs

1/4 cup salted butter

1/4 tsp garlic powder

1/4 tsp ground sage

Cheddar Bechamel Sauce

1/2 cup of salted butter

1/2 cup of all-purpose flour

1 litre of milk, warmed

Four cups (340 grams) aged cheddar, shredded

1/4 tsp salt

500 g penne, cooked

Butter-toasted Breadcrumbs:

In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs, garlic powder and sage and toast, stirring, until golden brown. Transfer to sheet pan to cool.

Cheddar Bechamel Sauce:

Meanwhile, in a large pot over medium heat, melt butter. Add flour and cook, whisking continuously, until thick paste forms. Continue to cook for one or two minutes. Slowly whisk in milk. Cooke for one or two minutes more. Add cheese, one cup at a time and whisk until smooth. Remove from heat. Taste and add salt, if needed.

Add cooked pasta to cheese sauce and fold until combined. Transfer to serving dish and top with breadcrumbs.

To switch it up into an adult version, stir in cubed and fried smoked sausage and caramelized onions in at the last minute to boost the flavour.