Ultimate Cheesy Mac n Cheese
Ultimate Cheesy Mac n Cheese
Ingredients
For the Mac n Cheese
- 500 g macaroni pasta
- 1/4 cup pasta water, reserved from cooking pasta, up to 1/2 cup
- 100 g butter
- 90 g flour
- 1 L milk
- salt, to taste
- pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 1/2 teaspoons onion powder
- 2 1/2 teaspoons garlic powder
- 2 teaspoons chicken powder
- 2 cups Mainland tasty cheese, shredded
- 1 cup Mainland mozzarella, shredded, plus extra for layering
For the Topping
- 1 cup panko, up to 1 1/2 cups
- 1/2 cup Mainland Parmesan, grated
- 40 g butter, melted
Instructions
- 1
Cook the macaroni pasta according to package instructions, but reduce the cooking time by 1 minute. This will ensure the pasta is al dente and doesn't become mushy when baked.
⏱️ 10 min
- 2
Drain the cooked pasta and rinse it under cold water to stop the cooking process. Reserve 1/4 to 1/2 cup of the pasta water.
⏱️ 2 min
- 3
In a large pot or Dutch oven, melt the 100g of butter over medium heat. Once melted, add the 90g of flour and whisk continuously for 2-3 minutes to create a roux. Cook until lightly golden, but do not burn.
⏱️ 5 min
- 4
To the roux, add the salt and pepper (to taste), 1/2 teaspoon smoked paprika, 1 teaspoon mustard powder, 1 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 teaspoons chicken powder. Stir well to combine the seasonings with the roux.
⏱️ 1 min
- 5
Gradually whisk in the 1 L of milk into the roux, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce begins to thicken and is smooth.
⏱️ 7 min
- 6
Once the sauce has thinned and is simmering, slowly add the 2 cups of shredded Mainland tasty cheese and 1 cup of shredded Mainland mozzarella. Stir continuously until all the cheese has melted and the sauce is smooth and velvety.
⏱️ 5 min
- 7
If the cheese sauce appears too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min
- 8
Add the cooled macaroni pasta to the cheese sauce and stir until every piece of pasta is thoroughly coated.
⏱️ 2 min
- 9
Preheat your oven to 180°C (fan bake). Lightly grease an oven-safe dish.
⏱️ 5 min•🌡️ 180
- 10
Spoon half of the cheesy pasta mixture into the prepared oven dish. Sprinkle a few handfuls of extra mozzarella cheese over this layer.
⏱️ 2 min
- 11
Add the remaining cheesy pasta mixture over the mozzarella layer in the oven dish.
⏱️ 1 min
- 12
In a separate small bowl, combine the 1/2 cup grated Mainland Parmesan, 1 to 1 1/2 cups panko, and 40g melted butter. Mix well until the panko is evenly coated.
⏱️ 2 min
- 13
Evenly spread the Parmesan breadcrumb topping over the mac n cheese in the oven dish.
⏱️ 1 min
- 14
Bake in the preheated oven for 20-30 minutes, or until the topping is crispy and golden brown and the cheese sauce is bubbling.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Cheesy Mac n Cheese
For the Mac n Cheese
- 500 g macaroni pasta
- 1/4 cup pasta water, reserved from cooking pasta, up to 1/2 cup
- 100 g butter
- 90 g flour
- 1 L milk
- salt, to taste
- pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 1/2 teaspoons onion powder
- 2 1/2 teaspoons garlic powder
- 2 teaspoons chicken powder
- 2 cups Mainland tasty cheese, shredded
- 1 cup Mainland mozzarella, shredded, plus extra for layering
For the Topping
- 1 cup panko, up to 1 1/2 cups
- 1/2 cup Mainland Parmesan, grated
- 40 g butter, melted
Instructions
- 1
Cook the macaroni pasta according to package instructions, but reduce the cooking time by 1 minute. This will ensure the pasta is al dente and doesn't become mushy when baked.
⏱️ 10 min - 2
Drain the cooked pasta and rinse it under cold water to stop the cooking process. Reserve 1/4 to 1/2 cup of the pasta water.
⏱️ 2 min - 3
In a large pot or Dutch oven, melt the 100g of butter over medium heat. Once melted, add the 90g of flour and whisk continuously for 2-3 minutes to create a roux. Cook until lightly golden, but do not burn.
⏱️ 5 min - 4
To the roux, add the salt and pepper (to taste), 1/2 teaspoon smoked paprika, 1 teaspoon mustard powder, 1 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 teaspoons chicken powder. Stir well to combine the seasonings with the roux.
⏱️ 1 min - 5
Gradually whisk in the 1 L of milk into the roux, a little at a time, ensuring there are no lumps. Continue to whisk until the sauce begins to thicken and is smooth.
⏱️ 7 min - 6
Once the sauce has thinned and is simmering, slowly add the 2 cups of shredded Mainland tasty cheese and 1 cup of shredded Mainland mozzarella. Stir continuously until all the cheese has melted and the sauce is smooth and velvety.
⏱️ 5 min - 7
If the cheese sauce appears too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min - 8
Add the cooled macaroni pasta to the cheese sauce and stir until every piece of pasta is thoroughly coated.
⏱️ 2 min - 9
Preheat your oven to 180°C (fan bake). Lightly grease an oven-safe dish.
⏱️ 5 min•🌡️ 180 - 10
Spoon half of the cheesy pasta mixture into the prepared oven dish. Sprinkle a few handfuls of extra mozzarella cheese over this layer.
⏱️ 2 min - 11
Add the remaining cheesy pasta mixture over the mozzarella layer in the oven dish.
⏱️ 1 min - 12
In a separate small bowl, combine the 1/2 cup grated Mainland Parmesan, 1 to 1 1/2 cups panko, and 40g melted butter. Mix well until the panko is evenly coated.
⏱️ 2 min - 13
Evenly spread the Parmesan breadcrumb topping over the mac n cheese in the oven dish.
⏱️ 1 min - 14
Bake in the preheated oven for 20-30 minutes, or until the topping is crispy and golden brown and the cheese sauce is bubbling.
⏱️ 30 min•🌡️ 180