Easy, crispy-topped mac

Tam West

Ingredients

1 can	Mushroom soup, 420g creamy condensed (Main)
⅓ cup	Sour cream (Main)
¼ cup	Cream
⅔ cup	Grated smoked cheddar (Main)
⅔ cup	Grated swiss cheese (Main)
100 g	Chopped walnuts
1 handful	Chopped chives
3 cups	Macaroni, cooked, you may need 4 cups (Main)
½	Lemons, zested and juiced
1 large handful	Panko breadcrumbs, mixed with grated parmesan cheese, use enough to generously cover

Directions

1. Preheat oven to 200C. Heat mushroom soup with sour cream and fresh cream, stirring until hot.
2. Add smoked cheddar and Swiss cheese, stirring until cheese is melted. Add walnuts, chives and 3-4 cups cooked macaroni, the lemon zest and juice and a good grind of fresh black pepper, and stir to combine.
3. Transfer mix to a large baking dish, top with panko and parmesan mix and bake until golden and bubbly.

More of Warren’s mac and cheese dishes

• Four cheese mac
• Apple 'n' sausage mac
• Vege mac