Best ever macaroni cheese recipe
Prep
10 mins
Cook
40 mins
Servings
4
Difficulty
Medium
After years of making mac and cheese, I've finally perfected my version, and honestly, it's become my go to comfort food. This recipe comes together in just 50 minutes from start to finish, making it perfect for weeknight dinners without breaking the bank. The key is using mature cheddar which gives you that deep, tangy flavor you simply can't get from milder cheeses, and the parmesan adds wonderful depth. Plus, whole milk provides natural calcium for strong bones while creating that creamy sauce we all crave. The crispy baguette topping adds a delightful texture contrast that takes this from ordinary to absolutely outstanding.
Ella x
Ingredients
- 50 gbaguette cut into small chunks
- 2 tbspbutter plus 1 tbsp melted
- 350 gspiral or other short pasta
- 11 garlic clove finely chopped
- 1 tspenglish mustard powder
- 3 tbspplain flour
- 500 mlwhole milk
- 250 gvegetarian mature cheddar grated
- 50 gparmesan(or vegetarian alternative), grated)
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- 2
Boil the pasta for 2 mins less than stated on the pack, then drain.
- 3
Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- 4
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce.
- 5
Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- 6
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- 7
Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.
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