Description
This classic macaroni cheese recipe features a creamy, cheesy sauce combined with tender pasta and a golden baked cheese topping. It’s a comforting, crowd-pleasing dish perfect for family dinners or as a hearty side. Made with a blend of mozzarella, cheddar, and red Leicester cheeses, and enhanced with English mustard for a subtle tang, this dish is creamy, flavorful, and baked to perfection with a crispy topping.
Ingredients
Scale
Pasta
- 500 g Macaroni
- 20 g Butter
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, to taste
Topping
- 100 g Grated cheddar
- 100 g Grated red Leicester
Instructions
- Preheat the Oven: Set your oven to 180℃ (350℉), or 200℃ (400℉) if using a fan oven, Gas Mark 6. This will ensure it’s ready for the final bake to melt and brown the cheese topping perfectly.
- Cook the Macaroni: Boil the macaroni in a large pan of salted water for about 2 minutes less than the package instructions to keep it slightly firm. Drain the pasta, then immediately stir in 20 g butter to prevent the macaroni from sticking together.
- Make the Roux Base: In a large saucepan over medium heat, melt 50 g butter. Quickly stir in 50 g plain flour to create a smooth paste (roux). Cook the roux for about 1 minute, stirring constantly to avoid browning.
- Add Milk to Form Sauce: Gradually whisk in 600 ml milk, ensuring the mixture stays smooth and free of lumps. Keep stirring and cook over medium heat until the sauce thickens enough to coat the back of a spoon.
- Incorporate Mustard and Cheese: Stir in 2 teaspoons of English mustard, followed by 100 g grated mozzarella, 100 g grated cheddar, and 50 g grated red Leicester cheese. Season with a pinch of sea salt and freshly ground black pepper, mixing until the cheese fully melts into the sauce.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure all pasta is evenly coated with the creamy mixture.
- Layer the Dish: Spoon half of the macaroni and cheese mixture into a baking dish. Sprinkle half of the remaining grated cheese blend (cheddar and red Leicester) over the top.
- Repeat Layering: Add the rest of the macaroni and cheese on top, then finish by spreading the remaining grated cheddar and red Leicester as a final topping.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes. Bake until the cheese topping is melted, bubbly, and golden brown for a delicious crust.
Notes
- Boiling the macaroni slightly underdone ensures it doesn’t become mushy after baking.
- Using a blend of cheeses like mozzarella, cheddar, and red Leicester adds depth of flavor and texture.
- English mustard adds a subtle tang that enhances the cheesiness without overpowering the dish.
- For a crispier top, you can broil the dish for 1-2 minutes after baking but watch carefully to avoid burning.
- This dish can be prepared ahead and refrigerated; bake just before serving adding a few extra minutes if baking from cold.
