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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Béchamel sauce 1. In a medium saucepan, melt the butter on medium heat, induction setting 5. 2. Add the flour and cook until the flour slightly changes colour to achieve a blonde roux. 3. Whisk in the milk, Dijon mustard, salt and the chilli flakes, ensuring there are no lumps and bring to the boil on medium-high heat, induction setting 7. 4. Once boiled, reduce to low heat, induction setting 4 and cook for 20 minutes. 5. Whisk the cheese into the sauce until melted and season to taste with salt and pepper. 6. Reduce heat to induction setting 3. Place a piece of baking paper or cling wrap directly on the surface of the sauce and keep warm until ready for use. Topping 1. In a bowl, mix all of the topping ingredients until combined. Pasta 1. Place the pasta and salt into an unperforated steam container and cover with water, at least 3 cm over the pasta. Place into the steam oven and Steam at 100°C for the duration indicated on the packet. 2. Drain pasta, add to the Bechamel sauce and mix well. Pour into a baking dish approximately 32 cm x 17 cm and top with the bocconcini. 3. Preheat the oven on Fan Plus at 180°C. 4. Scatter the topping evenly over the pasta and generously drizzle with olive oil. 5. Place into the oven on shelf position 2 and bake for 30-40 minutes, or until golden. To serve 1. Remove from the oven and allow to rest for 5 minutes prior to serving with a seasonal salad. 500 g macaroni pasta 1 tbsp salt Béchamel sauce 75 g unsalted butter 75 g plain flour 1 litre full cream milk 1 tsp Dijon mustard 1 tsp salt 2 tsp of chilli flakes 200 g vintage cheddar, grated 200 g mozzarella, grated 100 g parmesan, grated ½ tsp pepper or to taste Topping 2 cups panko breadcrumbs ¼ bunch parsley, finely chopped 1 tbsp chilli flakes 2 garlic cloves, crushed 2 tsp salt flakes 50-70 ml olive oil To assemble 220 g bocconcini To serve Seasonal salad Cooking programme Steam, Fan Plus and Induction Miele accessories DGSE 1 - Serving dish for steam cooking containers Unperforated steam container Serves 4-6 Preparation time 30 minutes Cooking time 50-60 minutes BAKED MACARON I AND CHEESE 16.