Creamy Macaroni Cheese
A quick, silky stovetop mac and cheese with optional vegetables and a crisp baked topping.
Tender macaroni is coated in a smooth cheddar cheese sauce with a hint of garlic and paprika. It is comfort food made simple, with easy options to add vegetables or finish it in the oven for extra crunch.
Equipment
Ingredients
Ingredients
macaroni (dry)
200 g
olive oil
22 ml
all-purpose flour (dry)
12 g
milk
250 ml
grated cheddar (grated)
60 g
grated mozzarella (grated)
30 g
garlic powder (dry)
1.5 g
paprika (dry)
0.5 g
salt
3 g
black pepper (ground)
1 g
broccoli (optional, cooked)
75 g
peas (optional, cooked)
60 g
spinach (optional)
30 g
roasted butternut squash (optional, roasted)
75 g
reserved pasta water (reserved)
120 ml
Instructions
Cook the macaroni
Boil the pasta until al dente, then reserve some pasta water and drain.
Make the roux
Warm the oil and cook the flour briefly to form a smooth base for the cheese sauce.
Build the cheese sauce
Whisk in the milk gradually, simmer briefly, then melt in the cheeses and seasonings.
Combine the pasta and vegetables
Stir the macaroni into the sauce and loosen it with a splash of pasta water if needed. Fold in any optional vegetables.
Serve
Spoon into bowls and serve immediately while creamy and hot.
Storage
Store in an airtight container. The sauce may thicken in the fridge, so add a little milk when reheating.
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