Short pasta in a rich, creamy cheese sauce of Cheddar and Gruyère, finished with a crisp breadcrumb layer and gratinated in the oven. America’s ultimate comfort food, and with the right cheeses just as good as in a restaurant.
Mac and cheese
Mac and cheese
Method
01
Cook the pasta
Cook the macaroni in plenty of salted water for 1–2 minutes less than the packet says (it continues to cook in the oven). Drain.
02
Make a roux
Melt the butter in a large pan, stir in the flour and cook for 2 minutes without colouring.
03
Béchamel
Add the milk little by little, stirring constantly, to a smooth, thick sauce. Add the mustard powder and cayenne pepper.
04
Melt the cheese
Take off the heat and stir in the Cheddar and Gruyère until completely melted and smooth. Season with salt and pepper.
05
Combine
Mix the pasta through the cheese sauce until everything is well coated.
06
Assemble
Preheat the oven to 190 °C. Spoon the mixture into a greased baking dish. Mix the breadcrumbs with the melted butter and Parmesan and scatter over the pasta.
07
Bake
Bake for 20–25 minutes until the top is golden brown and crisp and the sauce is bubbling around the edges.
08
Serve
Leave to rest for 5 minutes and serve warm.
Tips & notes
Always grate the cheese yourself from a block; pre-grated cheese from a bag contains an anti-caking agent that makes the sauce grainy instead of smooth. Really cook the pasta a little shorter than indicated, otherwise it turns mushy after baking in the oven. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add crispy fried bacon bits or pieces of ham for a heartier version.
- Mix fried broccoli florets through for extra vegetables.
Contains:
Gluten
Milk
Mustard
Serve with
| Calories | 600 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 24 g |
| Fat | 44 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
