Mac and Cheese with Valio Viola processed cheese

800g boiled pasta (pasta type Chiffari lisci)

1 tbsp vegetable oil

85 g Alma Eesti butter 250 g

2 tsp wheat flour

750 ml  Alma pasteurised whole milk 3,8-4,2%

250 ml  Alma cream 35%

350 g  Valio Atleet Cheddar cheese 250 g

185 g   Valio spreadable processed cheese with chives and herbs 185 g

salt and pepper

150 g breadcrumb (dry roast white bread (with seeds) in oven and crush with food processor into small crumb) 

60 g Alma Eesti butter 250 g

50 g  Gran Regale cheese 180 g (riivitud)  

chopped dill

Heat oven to 180 C.
Take bigger oven form and grease it with vegetable oil (you could use also small portion oven forms).Set a side.
Boil pasta and it should be a little harder than al dente, because pasta is cooking forward in cheese sauce.

Put vegetable oil to boiled pasta and, mix and set a side.
Grate Valio Atleet Cheddar cheese.
Melt 85 g butter in pan and add flour. Mix all the time and heat flour and butter for 1 minute. Add cold milk and cream to butter-flour mix. Mix all the time to avoid the lumps. Heat sauce until you get a bubbles and then more about 5 minutes.Season with salt and pepper.

Add half of Valio Atleet Cheddar cheese and Viola processed cheese. Heat sauce until it creamy and even, mixing sauce all the time. 
Add pasta  to sauce and mix until all pasta is fully covered with sauce.
Pour half of pasta mixed with sauce into oven form and spread over the leftover of Valio Atleet Cheddar cheese.Add other part of pasta mixed with sauce.
In small bowl mix breadcrumb, grated Gran Regale Cheese, 60 g melted butter and chopped dill. Sprinkle mix over the pasta and bake for 30 minutes.
Serve immediately.

Recipe is made in cooperation with Valio Eesti AS