Ultimate Mac & Cheese
Equipment
Ingredients
Main Ingredients
elbow macaroni (dry)
400 g
cheddar cheese (grated)
200 g
parmesan cheese (grated)
100 g
whole milk
600 ml
butter
50 g
plain flour
50 g
english mustard
1 tsp
garlic (minced)
2 clove
bread (stale)
100 g
Instructions
Cook the pasta
Bring a large pot of salted water to the boil and cook the macaroni until al dente, about 2 minutes less than package instructions.
Make the roux
Melt the butter in a large saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant. Add flour and cook, stirring, for 2 minutes to form a paste.
Make the cheese sauce
Gradually whisk in the milk until smooth and thickened. Stir in the mustard and both cheeses until melted and creamy. Season to taste.
Combine pasta and sauce
Drain the cooked pasta and add it to the cheese sauce. Stir well to coat every piece of pasta.
Prepare the topping and bake
Tear the bread into chunks and pulse in a food processor to make rough breadcrumbs. Sprinkle over the mac and cheese. Bake in a preheated oven at 200°C for 15-20 minutes until golden and bubbling.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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