Macaroni and Cheese Recipe
Macaroni and cheese is far more than a quick dinner fix, it’s a timeless recipe that balances flavour, texture, and comfort in every bite.
Ingredients
- 300 g Dried macaroni Elbow pasta preferred
- 40 g Unsalted butter For the roux
- 40 g Plain flour For thickening the sauce
- 500 ml Whole milk Can be mixed with cream
- Single cream optional 100ml For extra richness
- 200 g Mature cheddar cheese Grated
- 100 g Mozzarella/Gruyère Optional for meltiness
- 50 g Parmesan cheese For topping
- 1 tsp English mustard Enhances the cheese flavour
- Ground nutmeg adds aroma
- 50 g Breadcrumbs Optional topping
- Salt & Pepper To taste, adjust to your preference
Instructions
- Cook the pasta until just al dente; it will finish cooking in the oven.300 g Dried macaroni
- Prepare the roux, ensuring you don’t rush the process to avoid a floury taste.40 g Unsalted butter, 40 g Plain flour, Single cream
- Add milk slowly, whisking constantly to avoid lumps.500 ml Whole milk
- Melt the cheese into the sauce once it's thickened.200 g Mature cheddar cheese, 50 g Parmesan cheese, 100 g Mozzarella/Gruyère
- Combine pasta and sauce, stir well, then transfer to a baking dish.
- Top with breadcrumbs or extra cheese for added crunch.1 tsp English mustard, Ground nutmeg, 50 g Breadcrumbs, Salt & Pepper
- Bake until bubbling and golden.