Classic Mac and Cheese
If you’ve had a tough day and are looking for a hug on a plate, this is the meal for you.
This classic mac and cheese is a quick, easy and comforting midweek favourite that you’ll want to make again and again. It also works perfectly as an indulgent side dish alongside BBQ meats, slow-cooked pork or meatloaf.
2 Servings 45 Minutes
Ingredients
- Butter - 40 grams
- Cheddar Cheese - 150 grams
- Parmesan Cheese - 50 grams
- Whole Milk - 600 ml
- Black Pepper - 1/2 tsp
- Macaroni Pasta - 250 grams
- Mustard - 1 tsp
- Panko Breadcrumbs - 50 grams
- Plain Flour - 40 grams
- Salt - 1 tsp
Method
- Preheat oven to 190°C (170°C fan/gas mark 5).
- Bring a large pan of salted water to a boil. Add the macaroni and cook until just al dente, about 8 minutes. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a paste (roux) and cook for 2 minutes, stirring constantly to avoid burning.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps. Cook for about 5–7 minutes, stirring until the sauce thickens to a smooth, creamy consistency.
- Stir in the mustard and season with salt and black pepper.
- Add the grated Cheddar and Parmesan to the sauce. Stir until fully melted and smooth.
- Mix the cooked pasta into the cheese sauce. Stir to coat thoroughly.
- Pour the mac and cheese into a buttered oven dish. If you like a crispy top, mix breadcrumbs and extra cheese together and sprinkle over the top. Bake for 15–20 minutes, or until golden and bubbling.