* '''For the cheese topping'''
* 120g Cheddar and / or mature Swiss cheese, cut into chunks
* 30g water
* 1.25g Sodium citrate
* 50g Tapioca flour (Starch)
* 50g Panko
* '''For the macaroni'''
* 1.5kg water
* ½ teaspoons Salt
* 200g Macaroni or other short Pasta tubes
* A little flavourless Oil
* '''For the cheese sauce'''
* 270g mixed extra mature Cheddar and Parmesan, cut into chunks
* 185g full Fat Milk
* 13g Sodium citrate
* 80g full Fat Cream cheese

===Method===
* Put the Cheese into the bowl 5 seconds / Speed 5
* Remove from the bowl and divide into 100g and 20g. Reserve.
* Add the water to the bowl with the Sodium citrate '''2 minutes 30 seconds / 98° C / Speed 2'''
* Add the Cheese, a little at a time '''3-4 minutes / 98° C / Speed 2'''. Make sure that each addition of cheese is melted and smooth before adding the next.
* Add the Tapioca flour, a third at a time '''5 minutes / 98° C / Speed 2'''.
* Empty onto a sheet of Bake-O-Glide or silicone mat whilst still warm.
* Soread out the mixture until thin and even.
* Place the sheet onto a Baking tray and Bake until completely dry and golden Brown for about 25-40 minutes.
* Allow to cool and break into pieces.
* Place in the bowl and blitz '''10 Seconds / Speed 10''' (or use a Spice grinder)
* Add the remaining Cheese and the Panko and mix '''6 Seconds / Speed 3'''
* Refigerate in an Airtight container until needed.
* The Cheese topping will keep for 2-3 days.
====For the macaroni====
* Chill a metal Baking sheet in the Freezer for a minimum of 30 minutes.
* Boil the water in the TM jug and add Salt '''11 minutes / 98°C / Speed 2''' then add Pasta.
* Cook '''3 minutes / 98°C / Speed Spoon / Reverse Blade''', turning down to 90°C if it bubbles up onto TM lid.
* Drain (do not rinse) and spread on the Baking sheet in a single layer.
* Leave the Pasta to cool for 5 minutes, then transfer to a bowl.
* Lightly dress in the Oil, cover and Refrigerate until ready for use.
====For the cheese sauce====
* In a dry bowl, grate the hard Cheese '''7 seconds / Speed 5'''.
* Remove and reserve.
* Put the Milk and Sodium citrate into the bowl '''3 minutes 30 seconds / 98° C / Speed 2'''.
* Keeping the '''same speed and temperature''', gradually add the hard and Cream cheeses and mix until they have melted and the mixture is smooth - about 4 minutes.
* Leave to cool very slighty.
====To assemble and bake====
* Pre-heat the Oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
* Mix the Cheese sauce with the Pasta and tip into a Casserole dish.
* Sprinkle the Cheese Crumble mixture over the top.
* Bake for about 15 minutes covered then remove the lid and bake for a further 10 minutes or until the top is golden Brown.
* Serve whilst still hot.

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