Mac and Cheese Recipe
Indulge in the ultimate comfort food with this creamy, cheesy macaroni recipe. Baked with a crunchy breadcrumb topping, this easy recipe is guaranteed to satisfy!
Servings 4 servings
Calories 1.301kcal
Equipment
- Ovenproof baking dish
Ingredients
- 375 grams uncooked elbow macaroni
- 115 grams unsalted butter
- 60 grams plain flour
- 850 milliliters whole milk
- 1½ teaspoons mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 350 grams mature cheddar cheese grated
- 150 grams gruyere cheese grated
- 45 grams panko breadcrumbs
Instructions
For the Pasta:
- Preheat the oven to 180C /160C fan (350°F).
- Bring a large pot of water to a boil. Heavily salt the water and cook the pasta for 2 minutes less than the packet directions. Drain well.
For the Cheese Sauce:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and stir for 1 minute. Slowly whisk in the milk until the sauce is lump-free. Bring to a simmer and cook for 3 to 5 minutes, until thickened, whisking the whole time. Remove from the heat.
- Reserve 30g of each cheese for the topping. Stir the mustard powder, pepper, and salt into the sauce. Sprinkle a small handle full of cheese at a time into the sauce while whisking, until all of the cheese is added and melted. Taste and add more seasoning if needed.
To Assemble:
- Once the pasta is drained, add it back to the large pot, pour the cheese sauce on top, and stir until well coated. Pour the pasta into a large baking dish (20x30cm) and sprinkle the reserved cheese and breadcrumbs over the top.
- Bake for 35 minutes or until the sauce is bubbly around the edges and the top is golden brown.
Notes
- Toast the breadcrumbs. To enhance the flavour, consider toasting your breadcrumbs with a bit of melted butter in a large skillet before sprinkling them on top of your mac and cheese.
- Broil for a crunchy top. If you want an even crispier top, place the baking dish under the grill for a minute or two after baking, but watch it closely to prevent burning.
- Don't skip the mustard powder. It subtly enhances the cheese flavour without adding a mustard taste. You can substitute it with an equal amount of regular Dijon mustard if you don't have powdered mustard.
- Experiment with different pasta shapes. While elbow macaroni is traditional, shapes like cavatappi or shells hold the sauce well.
- Allow the baked mac and cheese to rest before serving. This helps the sauce thicken up and makes scooping easier.
Nutrition
Calories: 1.301kcal | Carbohydrates: 102g | Protein: 54g | Fat: 75g | Saturated Fat: 43g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1.306mg | Potassium: 689mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2.307IU | Vitamin C: 0.1mg | Calcium: 1.32mg | Iron: 3mg
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