Macaroni Cheese
By Groceree
Also known as Mac and Cheese · Macaroni and Cheese
Macaroni in a béchamel sharpened with mustard and cayenne, with three cheeses melted in off the heat, baked under a breadcrumb crust so the top crunches and the inside stays loose.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 55 min
Ingredients
Pasta and sauce
macaroni400 g
butter60 g
plain flour60 g
whole milk800 ml
mature cheddar250 g- Gruyère100 g
Parmesan50 g
English mustard1 tsp
cayenne pepper¼ tsp
nutmeg
salt
Topping
breadcrumbs60 g- Parmesan30 g
- butter20 g
Instructions
Pasta and sauce
- 01
Heat the oven to 200°C. Grate the , the and the for the sauce.
- 02
Cook the 2 minutes short of the packet time and drain. It finishes cooking in the oven, and fully cooked pasta turns to mush.
- 03
Warm the in a small pan. Melt the 60 g in a large pan, stir in the and cook for 2 minutes without colouring.
- 04
Whisk in the warm a little at a time until smooth, then simmer for 5 minutes, stirring, until it coats a spoon.
- 05
Take the pan off the heat before adding the , the and 50 g of the , and stir until melted. Cheese added to a boiling sauce splits into oil and strings.
- 06
Season with the , the , a grating of and . It should taste slightly too strong — the pasta will mute it.
- 07
Fold the through the sauce and tip it into a baking dish of about 30 by 20 cm.
Topping
- 08
Grate the for the . Melt the 20 g and mix it with the and the , then scatter over the top.
- 09
Bake for 20 to 25 minutes until bubbling at the edges and browned on top. Rest 5 minutes before serving.
Notes
- Take it off the heat before the cheese goes in. This is the single rule that separates smooth from grainy.
- A little cayenne and mustard will not be tasted as themselves but make the cheese taste more of itself.
- Warm milk makes a lump-free béchamel far more easily than cold.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 35 g
- Carbs
- 69 g
- Fat
- 40 g
Estimated from the ingredients.
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