Description
This Classic Macaroni Cheese recipe offers a creamy, cheesy comfort dish perfect for any occasion. Featuring a rich cheese sauce made with a blend of mozzarella, cheddar, and red Leicester cheeses, combined with perfectly cooked macaroni and baked to golden perfection, this timeless favorite is easy to prepare and serves six.
Ingredients
Scale
Macaroni and Butter
- 500 g Macaroni
- 20 g Butter
Cheese Sauce
- 50 g Butter
- 50 g Plain flour
- 600 ml Milk
- 2 tsp English mustard
- 100 g Grated mozzarella
- 100 g Grated cheddar
- 50 g Grated red Leicester
- Sea salt and freshly ground black pepper, to taste
Topping
- 100 g Grated cheddar
- 100 g Grated red Leicester
Instructions
- Preheat Oven: Preheat your oven to 180℃ (fan)/200℃ (conventional)/400°F, Gas Mark 6 to prepare for baking.
- Cook Macaroni: Boil the macaroni in a large pan of salted boiling water for 2 minutes less than the package instructions to ensure it’s slightly firm. Drain well and stir through 20 g butter to prevent sticking.
- Make Roux: In a large saucepan over medium heat, melt 50 g butter. Stir in the plain flour to form a paste (roux) and cook while stirring continuously for one minute to eliminate the raw flour taste.
- Add Milk: Gradually whisk in 600 ml milk into the roux, ensuring no lumps form. Continue cooking the sauce over medium heat until it thickens slightly and coats the back of a spoon.
- Incorporate Cheese and Seasoning: Stir in 2 tsp English mustard, 100 g mozzarella, 100 g cheddar, and 50 g red Leicester cheese. Season with sea salt and freshly ground black pepper to taste. Mix until the cheeses have melted smoothly into the sauce.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce making sure it is evenly coated.
- Assemble Dish: Spoon half of the macaroni and cheese mixture into a baking dish. Sprinkle half of the grated cheddar and red Leicester evenly on top.
- Layer Dish: Add the remaining macaroni mixture on top and finish with the rest of the grated cheddar and red Leicester cheeses as a topping.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese topping is melted and golden brown, creating a delicious crust.
Notes
- For a gluten-free version, substitute plain flour with gluten-free flour or cornstarch.
- Use full-fat milk for a richer cheese sauce or semi-skimmed for a lighter option.
- Adjust mustard amount according to taste preference; Dijon mustard can be used as a substitute.
- Let the dish rest for 5 minutes after baking to set before serving.
- Freshly ground black pepper gives a better flavor than pre-ground pepper.
