Description
Classic Macaroni Cheese is a creamy, comforting baked pasta dish made with a rich cheese sauce blending mozzarella, cheddar, and red Leicester cheeses. This traditional British favorite features tender macaroni enveloped in a velvety mustard-infused cheese sauce, topped with extra cheese for a golden, bubbling crust.
Ingredients
Pasta
- 500 g Macaroni
- 20 g Butter (to stir through pasta)
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
Topping
- 100 g Grated cheddar
- 100 g Grated red Leicester
Instructions
- Preheat the oven: Preheat your oven to 180℃ fan/200℃ conventional/400°F or Gas Mark 6 to ensure it’s ready for baking the macaroni cheese.
- Cook the macaroni: Boil the macaroni in a large pan of salted boiling water for 2 minutes less than the package instructions specify to keep it slightly firm. Drain well and stir in 20 g of butter immediately to prevent the pasta from sticking together.
- Make the roux: In a large saucepan over medium heat, melt 50 g of butter. Stir in the 50 g of plain flour to create a paste (roux). Cook this mixture for about one minute while stirring constantly to eliminate the raw flour taste.
- Prepare the cheese sauce: Gradually add the 600 ml of milk to the roux, whisking continuously so the sauce remains smooth without lumps. Keep cooking over medium heat until the sauce thickens enough to coat the back of a spoon.
- Flavor the sauce: Stir in 2 teaspoons of English mustard, followed by 100 g mozzarella, 100 g cheddar, and 50 g red Leicester cheese. Season with a good pinch of sea salt and freshly ground black pepper. Mix well until all the cheese has melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring thoroughly to ensure every piece is coated.
- Assemble the dish: Spoon half of the macaroni and cheese into a baking dish. Sprinkle half of the grated mozzarella, cheddar, and red Leicester cheeses evenly over the pasta.
- Layer the remaining pasta and cheese: Add the remaining macaroni and top with the remaining 100 g cheddar and 100 g red Leicester cheeses, spreading them evenly for a great cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese topping turns golden and bubbling.
Notes
- Using a blend of mozzarella, cheddar, and red Leicester gives this dish a balanced and rich flavor.
- Cooking the pasta slightly less than package time prevents it from becoming mushy after baking.
- Stirring butter through the pasta immediately after draining keeps the macaroni from clumping.
- Whisking the milk gradually into the roux ensures a lump-free sauce.
- You can add a pinch of nutmeg to the cheese sauce for an extra depth of flavor if desired.
- This dish can be prepared ahead of time and baked just before serving.
- To make it gluten-free, substitute the plain flour with a gluten-free flour blend.
