Macaroni and Cheese

17 Jan 2024

5 MINS

30 MINS

Serves 6-8 people

INGREDIENTS
500g macaroni
100g unsalted butter
100g all-purpose flour
1 liter whole milk
300g sharp cheddar cheese, shredded
150g mozzarella cheese, shredded
1 teaspoon mustard (Dijon or yellow)
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional toppings: breadcrumbs, chopped parsley

METHOD

1. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.

2. In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes, ensuring it doesn't brown.

3. Gradually add the whole milk to the roux, whisking constantly to avoid lumps. Continue cooking until the mixture thickens, about 5-7 minutes.

4. Reduce heat to low. Add the shredded sharp cheddar and mozzarella cheese, mustard, and garlic powder to the milk mixture. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.

5. Add the cooked macaroni to the cheese sauce. Stir well to ensure the macaroni is evenly coated with the cheese mixture.

6. Preheat your oven to 180°C. Transfer the macaroni and cheese to a baking dish. Sprinkle breadcrumbs on top for a crispy texture. Bake for 15-20 minutes or until the top is golden and bubbly.

7. Serve the macaroni and cheese hot, optionally garnished with chopped parsley.

HANDY TIP

For an extra layer of flavor, try adding a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. It gives a subtle kick to the classic macaroni and cheese.

Recipe Vegetarian pasta main