For a lot of people mac ‘n cheese is the ultimate in comfort food. This version uses both cheddar and parmesan cheese but you can use any cheese that melts well and that you like.
Macaroni is a small pasta that is best in this recipe but you can use a larger pasta if that is your preference.
I made this with my cookery class last term and it was one of the most popular items we cooked. We all came back for more.
You can make this as a main course or a side dish. It is quite popular as a side dish in steakhouses.
Mac & Cheese
- 300 g macaroni
- 50 g butter
- 50 g plain flour
- 750 ml milk
- 1 tbsp mustard
- 250 g Cheddar (grated)
- 50 g Parmesan (finely grated)
- freshly ground black pepper
- Preheat the oven to 180C/ 350F/ Gas Mark 4.
- Grate the cheddar and parmesan and set aside
- Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes until al dente. Drain well.
- At the same time, melt the butter over a medium heat. Add the flour and stir to form a roux, cooking for a few minutes.
- Gradually whisk in the milk, a little at a time. Cook until you have a thickened (but not too thick) and smooth sauce.
- Add 1 tbsp mustard and stir well
- Remove the sauce from the hob, add 175g of the cheddar cheese and stir until it is well combined and melted.
- Season with salt and pepper
- Add the macaroni to the sauce and mix well. Make sure the macaroni is coated well with a little extra sauce. Transfer to a deep ovenproof dish.
- Sprinkle over the remaining Cheddar and the Parmesan and bake in the oven for 20 minutes until the cheese is browned and bubbling.