Best baked Mac and Cheese
This is the Best baked Mac and Cheese ever! It is the richest, most comforting and creamy Mac recipe with a gorgeously crunchy topping.
Ingredients
Mac
- 60 g Butter
- 60 g Plain Flour
- 900 ml Milk
- 200 ml Double Cream
- Salt and Pepper
- 100 g Gruyere Grated
- 75 g Mozarella Grated
- 100 g Cheddar Grated
- 35 g Parmesan Grated
- 1 tbsp Dijon Mustard
- ½ tsp Nutmeg Powder
- 300 g Macaroni Shells
Topping
- 75 g Mozarella Grated
- 100 g Gruyere Grated
- 25 g Parmesan Grated
Instructions
- Melt butter in a pot over medium heat until foaming and add Flour. Cook for 2 - 3 minutes stirring to combine.
- Add flour and stir in and cook for 1 - 2 minutes.
- Gradually whisk in the Milk until it is lump free. Do this in stages making sure you whisk all the time. Simmer for a few minutes until thickened.
- Season with Salt and Pepper.
- Stir in the Cheeses then add Mustard and Nutmeg. Stir in Double Cream.
- Boil Pasta in salted water for 2 minutes less then the packet suggests. Reserve some of the Pasta Water. Around 70 ml.
- Stir the Pasta into the Cheese Sauce along with the Pasta Water. Cook for 1 - 2 minutes on low heat.
- Add the Cheese for the topping on top and stick under the grill till golden. 2 - 3 minutes.
Notes
tips and faq’s for best baked mac and cheese
Boil the Pasta less then the pack suggests – I like to boil the pasta for 2 – 3 mins less then the pack suggests as it will continue to cook in the sauce. Grate Cheese – Always grate your own Cheese where possible. Pre grated Cheeses usually have a coating on them which stops them from clumping together in the bag but it also stops them from melting as smoothly. Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better. Cheese – use your favourite Cheese here. I love to use a combination of cheeses such as Mozzarella, Gruyere and Cheddar. Red Leicester is also lovely here. Milk and Butter – It is best to use room temp milk and butter. I add a lot of Milk and some cream too because I wanted a really creamy comforting Mac and Cheese.variations of mac and cheese
- Pasta Shapes – You can use any shape Pasta that you like – Fusilli, Farfalle, Penne all work well.
- Bake it – Layer the Pasta and Cheese into a dish and bake with more cheese on top.You can also add some breadcrumbs or crushed ritz with butter on top with the cheese.
- Add Protein – Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns.
- Veggies – Add Mushrooms, Sweetcorn, Broccoli or Leafy Greens such as Spinach, Chard or Kale.
- Seasonings – Add spices or seasonings of your choice.
- Sauces – Stir in some Hot Sauce or Chilli Oil at the end.
- Lemon – Add the zest of a Lemon.
- Breadcrumbs - Add a sprinkling on top along with the cheese before baking, for extra crunch.
making creamy mac and cheese in advance
This keeps well in the fridge for 3 – 4 days. To reheat, add a splash of milk or water before reheating on the hob or in the microwave.storing leftovers
Leftovers can be stored in an airtight container for up to 4 days. Reheat in the Microwave or on the hob over medium low heat, with a sprinkling of water for a few minutes. To freeze – Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top.Nutrition
Calories: 791kcalCarbohydrates: 34gProtein: 35gFat: 50gSaturated Fat: 30gTrans Fat: 1gCholesterol: 159mgSodium: 1419mgPotassium: 434mgFiber: 2gSugar: 11gVitamin A: 2058IUVitamin C: 1mgCalcium: 917mgIron: 2mg
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