World's Best Mac And Cheese
Ingredients
Pasta
elbow macaroni (dry)
400 g
Cheese Sauce
butter
60 g
all-purpose flour
40 g
whole milk
500 ml
sharp cheddar cheese (shredded)
300 g
mozzarella (shredded)
150 g
dijon mustard
5 ml
salt
5 g
black pepper
2 g
Topping
fresh breadcrumbs
100 g
parmesan (grated)
50 g
butter (melted)
30 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the macaroni until al dente.
Make the roux
In a saucepan, melt butter and whisk in flour to create a smooth paste.
Make the cheese sauce
Gradually whisk in milk and cook until thickened. Add mustard, salt, pepper, and cheeses until melted and smooth.
Combine pasta and sauce
Mix the cooked pasta into the cheese sauce until evenly coated.
Prepare the topping
Mix breadcrumbs, parmesan, and melted butter in a bowl.
Bake the mac and cheese
Transfer to a baking dish, top with breadcrumb mixture, and bake until golden and bubbling.
Original recipe
Storage
Reheat with a splash of milk to restore creaminess. Cover with foil if reheating in oven.
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