Mac N Cheese

Ingredients

• 360 gmacaroni pasta
• to tastebreadcrumbs or panko
• 3 tbspplain flour
• 2 tbspbutter
• 2garlic cloves, minced
• 1 tbspmustard
• 500 gwhole milk
• 160 gmature cheese, grated
• 160 gRed Leicester cheese, grated
• 1 tbspsalt
• 1 tspblack pepper
• 1 tspcurry powder
• 1 tsppaprika

Instructions

1. 1

   Cook the macaroni

   Boil the macaroni according to the instructions on its packet.

2. 2

   Make the base

   Melt the butter in a saucepan. Add the garlic and mustard, mix for 1 minute, then add the plain flour and stir until well combined.

3. 3

   Thicken the sauce

   Over medium heat, gradually pour in the milk, stirring continuously until the sauce thickens. Turn the heat right down and stir in 90% of the grated cheese until it has melted.

4. 4

   Bake the macaroni

   Transfer the mixture to a ceramic baking tray. Top with the remaining 10% of the cheese and breadcrumbs, then bake for 10 minutes at 200°C.

What is mac and cheese?

Mac and cheese is a comfort-food dish of pasta coated in cheese sauce, often baked with a topping. This version uses macaroni and two cheeses, with mustard, garlic and spices adding extra savoury flavour.

The method follows a familiar baked style: make a flour-thickened sauce, melt cheese into it and finish the pasta in the oven. Red Leicester contributes colour and a mellow cheesy flavour alongside mature cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 38g protein, 100g carbs, 37g fat.

The macaroni and flour provide most of the carbohydrates, while the cheeses, butter and whole milk contribute much of the fat and some of the protein. Serve a portion with vegetables or salad to add freshness and balance the meal.

Building the cheese sauce

Butter and flour: Stir the flour into the melted butter until it is evenly combined with the garlic and mustard. This forms the base that helps thicken the milk.

Milk: Add it gradually over medium heat and keep stirring, giving the sauce time to thicken without leaving lumps.

Cheese: Lower the heat before adding most of the grated cheese. Gentle heat helps it melt into the sauce smoothly.

Cooking the macaroni

Packet timing: Cook the pasta as directed on the packet, since shapes and brands can vary. It will spend a further 10 minutes in the oven once assembled.

Doneness: The pasta should be cooked through before it goes into the tray. Drain it before combining it with the sauce.

Getting a crisp topping

Cheese layer: Reserve 10% of the cheese to scatter over the top, where it can melt and brown during baking.

Breadcrumbs: Add a layer of breadcrumbs or panko over the cheese for a crisp contrast to the creamy pasta. The recipe does not specify an amount, so use enough to cover the surface to your liking.

The spice combination

Curry powder and paprika: These bring warmth and colour to the dish without changing its basic cheesy character. Stir them into the sauce so they are distributed through the pasta.

Mustard and garlic: They give the sauce a savoury lift. Mix them into the melted butter before adding the flour, as directed.

Serving the dish

Serve the mac and cheese hot from the oven, while the sauce is creamy and the topping is at its crispest. A simple green salad or steamed vegetables make a fresh side alongside the rich pasta.

Let the tray stand briefly after baking so the sauce settles a little and portions are easier to serve.

Recipe notes & tips

• Grate the cheeses before you start so they are ready to stir into the sauce.
• Add the milk in stages and stir as you pour to help keep the sauce smooth.
• Keep the heat low when melting the cheese into the sauce.
• Use a ceramic tray that can go from the kitchen to a 200°C oven.
• Check the topping near the end of baking, as ovens can brown it at different rates.

Variations

• Extra crisp topping: Use panko for a light, crunchy finish.
• More paprika: Add a little extra paprika for a deeper colour and warmer flavour.
• Different cheese: Replace some of the Red Leicester with another good-melting cheese.
• Vegetable side: Serve with peas or steamed broccoli for a fresh contrast.
• Peppery finish: Add a little more black pepper to the sauce to taste.

Common mistakes to avoid

• Adding milk too quickly: Pour it in gradually while stirring to help prevent lumps.
• Leaving the sauce unstirred: Keep stirring as it heats so it thickens evenly.
• Adding cheese over high heat: Reduce the heat first to help the cheese melt smoothly.
• Skipping the reserved cheese: Keep 10% aside for the topping before mixing the rest into the sauce.
• Overbaking: Bake for the stated 10 minutes and check that the topping is browned to your liking.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven or microwave until piping hot; add a small splash of milk if the sauce has thickened.

Frequently asked questions