I want to start by saying that Mac + Cheese is 100% a main course, and anyone who tells you otherwise is 1) wrong 2) boring and 3) missing out on bigger portions of mac + cheese. I love cheese, and I love pasta. Tere is no alternative for Macaroni Cheese. (Not even my Mac + Cheese Alternative – the squash pasta bake).
Of course, any main course CAN be improved with a side of Mac + cheese, but that doesn’t mean you shouldn’t eat it on its own, in fact, you 100% SHOULD. I think I’ve made my point.
My second point is that Mac + Cheese is not very photogenic, but it’s delicious on the inside. Maybe this is why I love it so much, I relate to it, I am Mac + Cheese.
When I started writing recipes, I was thinking about whether or not there were any family recipes I could include, and well, basically there isn’t. What I do remember is my Dad would make a massive “lasagne” that wasn’t a lasagne, and it would be topped with a packet cheese sauce. Absolutely not, thank you very much. I’m thinking about revamping his recipe, because it was a family favourite.
My point is, it’s effortless to reach for packet cheese sauce. But, it’s not much easier than making your own from scratch, which is what we’re going to do today.
Let’s make Easy Mac + Cheese
Melt 40g butter in a saucepan, once it’s fully melted, tip in 40g of flour and whisk into a paste. The paste is called a roux, and can be used to thicken all sorts, from gravy to sauce and soup. Allow the flour mixture to cook for a couple of minutes, and then gradually pour in milk, whisking continuously. As soon as all the milk is in, add 1/2 teaspoon of mustard, salt and white pepper and carry stirring until the sauce has thickened.
Once the sauce has thickened, remove from the heat, and add 100g of grated Cheddar and 75g of grated Red Leicester. Cheese sauce? Completed it mate.
Pour over cooked macaroni, stir her up, top with another 100g of grated cheddar, 75g of grated red Leicester and pop the whole lot in the oven for 20 minutes until golden and bubbly. BELLISSIMO.Print
Mac + Cheees is 100% a main course, any anyone who tells you otherwise 1) wrong 2) boring and 3) missing out on bigger portions of Mac + Cheese.
- 500g macaroni
- 40g butter
- 40g plain flour
- 450 ml milk
- 150 g Red Leicester (grated)
- 200 g Mature Cheddar (grated)
- ½ tsp white pepper
- ½ tsp dijon mustard
- ½ tsp salt
- Pre-heat oven to 200 Celcius. Bring a large saucepan of water to a boil and add macaroni—cook to al dente, about 7- 8 minutes.
- For the cheese sauce, over medium heat, melt 40g butter in a saucepan, once melted whisk in flour to form a roux (or paste), and cook for 2 minutes.
- Slowly begin to add the milk, stirring continuously. Add pepper, dijon mustard and salt, and stir until the sauce has thickened, about 10 minutes. Drain your pasta and pour into an oven dish.
- Once the sauce has thickened remove from heat and add half of the cheddar and half of the Red Leicester to the sauce, mix to combine and allow to melt.
- Pour cheese sauce over the pasta and stir to combine. Sprinkle over the rest of the cheese, and cook on the top shelf of the oven for 20 minutes until the top is golden brown.
- Remove from oven and serve immediately.
- Category: Dinner
- Method: Stove + Oven
- Cuisine: American