Creamy Baked Mac and Cheese
Equipment
Ingredients
Pasta Base
elbow pasta (dry)
300 g
Cheese Sauce
unsalted butter (solid)
50 g
all-purpose flour (powder)
50 g
whole milk (liquid)
600 ml
heavy cream (liquid)
200 ml
garlic powder (powder)
1 tsp
onion powder (powder)
1 tsp
paprika (powder)
0.5 tsp
black pepper (ground)
0.5 tsp
salt (crystalline)
1 tsp
sharp cheddar (shredded)
200 g
mozzarella (shredded)
150 g
parmesan (grated)
50 g
Garnish
parsley (fresh, chopped)
2 tbsp
Instructions
Cook the pasta
Cook the elbow pasta in boiling salted water until al dente, then drain and set aside.
Prepare the roux
Melt the butter and add all spices, then cook the flour to create a roux base.
Make the cheese sauce
Gradually add milk and cream while whisking continuously, then cook until the sauce thickens.
Add the cheeses
Add all three cheeses and stir until completely melted and sauce is smooth and creamy.
Combine pasta and sauce
Add the cooked pasta to the cheese sauce and mix until every piece is well coated.
Bake the mac and cheese
Transfer to baking dish, top with extra cheese, and bake until golden and bubbly.
Garnish and serve
Garnish with fresh chopped parsley and serve hot.
Original recipe
Storage
Store in airtight container. Add a splash of milk when reheating to restore creaminess.
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