MAC ‘N’ CHEESE

My uber cheesy ultimate comfort food, a must make. Elbow macaroni in a velvety cheese sauce, this recipe makes enough to serve 4-6 people as a side and cooking suggestions are for a large dish.

PREP 20m

COOK 20-40m

TOTAL 40m- 1h

SERVES 4-6

Ingredients:

  • 300g elbow macaroni

  • 60g butter

  • 50g plain flour

  • 1 tsp garlic granules

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1/2 tsp salt

  • 750ml milk

  • 250g cheddar cheese, grated

  • 30g parmesan cheese, grated

  • 1 ball mozzarella

Instructions:

  1. Preheat your oven to 180°C (350°F).

  2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

  3. In a large saucepan/frying pan, melt the butter over medium heat.

  4. Once the butter is melted, add the plain flour and whisk continuously to form a roux. Cook the roux for 2-3 minutes, stirring constantly.

  5. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.

  6. Add the garlic granules, onion powder, salt, and smoked paprika to the sauce, and stir until well combined.

  7. Gradually add the grated parmesan & cheddar cheese (reserve some for the top) to the sauce, stirring until melted and smooth.

  8. Add the cooked elbow macaroni to the cheese sauce and stir until the macaroni is evenly coated.

  9. At this point it's important to taste to ensure you have enough seasoning- add extra salt if needed.

  10. Transfer the macaroni and cheese mixture to a baking dish.

  11. Sprinkle the remaining cheddar cheese and break up the mozzarella cheese evenly in and over the top of the macaroni.

  12. Bake in the preheated oven for 30 minutes if the macaroni and cheese is chilled, or 15 minutes if it's freshly made, or until the cheese is golden and bubbly.

  13. Remove from the oven and let it cool slightly before serving.

  14. Enjoy your delicious homemade macaroni and cheese!