American Main
Mac and Cheese
Ratings & commentsMacaroni in a thick, creamy mature cheddar sauce with a hint of mustard, topped with a golden crunchy breadcrumb crust.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Mild
About this Mac and Cheese
Proper mac and cheese starts with a good white sauce, made with butter, flour and milk, then loaded with sharp cheddar. A little mustard sharpens the cheese flavour without tasting of mustard. A crisp breadcrumb topping goes on, and it bakes until bubbling and golden.
Ingredients
- 500 gPasta, macaroni
- 60 gButter
- 50 gPlain Flour
- 600 mlMilk, warmed
- 10 gMustard, English or Dijon
- 400 gCheddar Cheese, mature, grated
- 8 gSalt
- 50 gBreadcrumbs
Plus water and a little salt to taste.
How to prepare Mac and Cheese
Heat the oven to 200C (180C fan). Cook the macaroni in a large pan of salted boiling water for 2 minutes less than the packet says, then drain.
Melt the butter in a large pan over a medium heat. Stir in the flour and cook for 1 minute, stirring, without letting it brown.
Add the warm milk a little at a time, whisking after each addition, to make a smooth sauce. Simmer, stirring, for 5 minutes until it coats the back of a spoon.
Take off the heat and stir in the mustard, salt and three-quarters of the cheese until melted.
Fold the macaroni into the sauce and tip into a baking dish.
Mix the breadcrumbs with the rest of the cheese and scatter over the top.
Bake for 20-25 minutes until golden and bubbling at the edges. Leave for 5 minutes before serving.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Undercook the pasta slightly; it keeps absorbing sauce in the oven.
- Take the pan off the heat before adding the cheese, or the sauce can turn grainy.
- Add cooked bacon, peas or a few cherry tomatoes if you want a bit more in it.
Ratings & comments
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