Mac and Cheese

• • 1 Package (500g) elbow macaroni or small shell pasta
• • 2 Vegetable stock cubes
• • ½ Package (200g) unsalted butter
• • 5 Spoons (100g) all-purpose flour
• • 1 Liter 1.5% milk
• • 1 Cup kefir
• • 1 Package (200g) heavy cream (Alambra brand mentioned in steps)
• • 3 Cups (300g) grated 4-cheese blend
• • 1 Package (200g) cream cheese (Cream Cheese)
• • 1 Teaspoon (4g) saffron (Krokos Kozanis)
• • 1 ½ Teaspoons salt
• • 1 Pinch pepper

For the topping

• • 1 Cup (70g) breadcrumbs
• • 1 Cup (100g) Parmesan cheese

For the pasta:

1. 1. Put plenty of water in a pot and add 1 teaspoon of salt and the stock cubes. Stir and boil the pasta for 8 minutes or until tender. Rinse them, drain them, and set them aside.
2. 2. In the same pot used to boil the pasta, melt the butter over medium heat. Add the flour and stir with a whisk for 1 minute. Slowly pour in the milk, kefir, and heavy cream (Alambra). Stir until the mixture starts to warm up. Add the 4 grated cheeses and the cream cheese (Alambra).
3. 3. Add the saffron, the remaining salt, and the pepper. Stir until the cheeses have melted. Return the pasta to the pot and mix it with the cheese sauce. Transfer it to a baking dish approximately 24x36cm.

For the topping:

1. 1. In a bowl, combine the breadcrumbs and the Parmesan cheese and mix.
2. 2. Sprinkle this mixture over the pasta with the cheeses.
3. 3. Bake in a preheated oven at 180°C for 30 minutes, or until the surface is golden brown. Serve while hot.