Mac N Cheese
Indulge in the ultimate comfort food with this rich and creamy baked mac and cheese recipe. A velvet Gruyere, Cheddar, Mozzarella, and Parmesan cheese sauce. Topped with a golden, crunchy seasoned breadcrumb topping. Perfect for a family dinner or special occasion, this mac and cheese is a guaranteed crowd-pleaser.
Ingredients
- 250g macaroni
- 50 g Panko Breadcrumbs
- 50 g butter
- 50 g plain flour
- 750 ml milk
- 200g Gruyere
- 200g Strong Cheddar
- 100g Mozzarella
- 50 g Parmasan
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp mustard powder
- 0.25 tsp smoked paprika
Instructions
- Preheat oven to 180°C
- Boil Kettle
PASTA:
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Cook pasta: Cook macaroni as per packet directions MINUS 1 minute.
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Toss in Oil: Drain, return pasta to pot, add a little olive oil and toss until coated and stay separated. Set aside to cool while making the Sauce
TOPPING:
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Mix: In a bowl add 50g breadcrumbs, 0.5 tsp salt, 2 tsp fresh Parsley, 25g of Parmesan and 100g Cheddar.
SAUCE:
- Make roux: In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
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Add milk: Add about 250ml of the milk and mix to dissolve the paste into the milk.
Then add remaining milk and mix until lump free (use a whisk). -
Add Seasonings: Mix in salt, and Seasonings (Garlic, Onion, Mustard + Cayenne)
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Thicken sauce: Cook on low heat, stirring/whisking regularly, for 5 minutes until thickened to a cream consistency.
When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. -
Add cheese: Remove from heat, add cheese and stir – cheese doesn't need to melt.
ASSEMBLING:
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Assemble: Pour Sauce into pot with Macaroni and stir, then pour into a baking dish.
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Sprinkle: With the breadcrumb topping.
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Bake: for 25 minutes at 180°C or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
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Serve: I sprinkled mine with a bit of fresh parsley.
Date Added: