The combination of hot, oozy, cheesy pasta and a crunchy toasted bread topping makes this recipe from The Australian Women's Weekly's 'Food For The Soul' cookbook the ultimate comfort food.
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You could also make this recipe in two 1.25-litre (5-cup) ovenproof dishes, if you prefer. Make child-friendly by omitting the gruyère and increasing the cheddar. Recipe is not suitable to freeze.