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Macaroni with Thyme and Panko Breadcrumbs

Perfectly cooked pasta - delicious macaroni with butter fried breadcrumbs, fresh thyme and lots of cheese. Stir in the cheese and let it melt, bake and serve.

  • 4 servings


  • 300 g Macaroni
  • 1 Yellow Onion
  • 1 Garlic Clove
  • 30 g Butter
  • 1 tbsp Wheat Flour
  • 500 ml Organic Milk
  • 400 g Grated Cheddar
  • 1 tsp Salt
  • 150 g Panko
  • 1 tbsp Chopped Fresh Thyme


  • 1 Fennel
  • 1 Small Red Onion
  • 100 g Shredded Sundried Tomatoes
  • 2 tbsp Olive Oil
  • 1 tbsp White Wine Vinegar
  • 2 Pinches Salt
  • ½ Pinch Pepper


Step 1

Cook the macaroni as instructed on the packet. Rinse in cold water and allow to drain.

Step 2

Heat the oven to 200 °.

Step 3

Peel and chop the onions and garlic. Melt a little butter in a saucepan. Add the flour and milk and bring to the boil whilst stirring.

Step 4

Boil on a low heat for 3-5 minutes. Stir in most of the cheese and let it melt. Season with salt.

Step 5

Place the macaroni in a greased ovenproof dish and pour over the cheese sauce. Bake in the middle of the oven for about 15 minutes.

Step 6

Fry the panko in the rest of the butter and mix with the thyme and the rest of the grated cheese. Sprinkle the mixture over the macaroni and continue baking for another 10 minutes.

Step 7

Wash and cut the fennel thinly, preferably using a mandolin. Leave in cold water for about 15 minutes to become really crispy. Peel and thinly slice the onion, preferably using a mandolin. Mix the ingredients for the salad and serve with the pasta.