World's Best Mac and Cheese
Equipment
Ingredients
Pasta
elbow macaroni (dry)
450 g
Cheese Sauce
butter
60 g
all-purpose flour
45 g
whole milk
720 ml
sharp cheddar cheese (shredded)
400 g
mozzarella cheese (shredded)
200 g
parmesan cheese (grated)
50 g
garlic (minced)
3 cloves
salt
5 g
black pepper (ground)
2 g
Topping
breadcrumbs
100 g
butter (melted)
30 g
parmesan cheese (grated)
30 g
Instructions
Cook the pasta
Bring a large pot of salted water to boil and cook the macaroni until al dente.
Prepare cheese sauce base
Melt butter in a large pan, add minced garlic and cook until fragrant, then whisk in flour to create a roux.
Make the cheese sauce
Gradually whisk in milk and cook until thickened, then stir in the cheeses until melted and smooth.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and stir until evenly coated.
Prepare the topping
Mix breadcrumbs with melted butter and parmesan cheese.
Bake the mac and cheese
Transfer to a baking dish, top with breadcrumb mixture, and bake until golden and bubbly.
Original recipe
Storage
Cover with foil when reheating to prevent drying out
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