Mac & Cheese
Mac & Cheese
Ingredients
- 500 g pasta, of your choice
- 200 g gruyere
- 200 g Red Leicester
- 200 g strong sharp cheddar
- 200 g mozzarella
- 70 g butter
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne, optional
- 1 teaspoon white pepper
- 60 g plain flour
- 600 ml milk
- 150 ml double cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cream cheese
- salt, to taste
Instructions
- 1
Boil the pasta in generously salted water according to the packet instructions until al dente. For most pasta, this will be around 9 minutes. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large saucepan or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the smoked paprika, cayenne (if using), and white pepper to the melted butter. Stir and cook for about 30 seconds until fragrant.
⏱️ 1 min
- 4
Sprinkle in the plain flour and whisk constantly for 2-3 minutes to cook out the raw flour taste, creating a roux.
⏱️ 3 min
- 5
Gradually add the milk, about 1/4 cup at a time, whisking continuously to prevent lumps. Continue adding milk until all 600ml are incorporated and the sauce is smooth and starting to thicken.
⏱️ 5 min
- 6
Stir in the double cream, Dijon mustard, and Worcestershire sauce. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Reduce the heat to low. Add half of the shredded cheeses (gruyere, Red Leicester, cheddar, and mozzarella) in stages, stirring until each addition is fully melted and incorporated before adding more. This will ensure a smooth cheese sauce. Stir in the cream cheese until fully melted.
⏱️ 7 min
- 8
Add the cooked and drained pasta to the cheese sauce and stir until evenly coated. Taste and add salt as needed.
⏱️ 2 min
- 9
Preheat your oven to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 10
Spoon half of the mac and cheese mixture into an oven-proof dish. Sprinkle with a layer of the remaining shredded cheeses. Top with the rest of the mac and cheese mixture and then sprinkle generously with the remaining cheese.
⏱️ 3 min
- 11
Bake in the preheated oven for 25-30 minutes, or until bubbly and lightly golden.
⏱️ 30 min•🌡️ 170
- 12
For an extra crispy top, finish by placing the dish under a hot grill for 2-3 minutes, watching carefully to prevent burning.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mac & Cheese
- 500 g pasta, of your choice
- 200 g gruyere
- 200 g Red Leicester
- 200 g strong sharp cheddar
- 200 g mozzarella
- 70 g butter
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne, optional
- 1 teaspoon white pepper
- 60 g plain flour
- 600 ml milk
- 150 ml double cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cream cheese
- salt, to taste
Instructions
- 1
Boil the pasta in generously salted water according to the packet instructions until al dente. For most pasta, this will be around 9 minutes. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large saucepan or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the smoked paprika, cayenne (if using), and white pepper to the melted butter. Stir and cook for about 30 seconds until fragrant.
⏱️ 1 min - 4
Sprinkle in the plain flour and whisk constantly for 2-3 minutes to cook out the raw flour taste, creating a roux.
⏱️ 3 min - 5
Gradually add the milk, about 1/4 cup at a time, whisking continuously to prevent lumps. Continue adding milk until all 600ml are incorporated and the sauce is smooth and starting to thicken.
⏱️ 5 min - 6
Stir in the double cream, Dijon mustard, and Worcestershire sauce. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Reduce the heat to low. Add half of the shredded cheeses (gruyere, Red Leicester, cheddar, and mozzarella) in stages, stirring until each addition is fully melted and incorporated before adding more. This will ensure a smooth cheese sauce. Stir in the cream cheese until fully melted.
⏱️ 7 min - 8
Add the cooked and drained pasta to the cheese sauce and stir until evenly coated. Taste and add salt as needed.
⏱️ 2 min - 9
Preheat your oven to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 10
Spoon half of the mac and cheese mixture into an oven-proof dish. Sprinkle with a layer of the remaining shredded cheeses. Top with the rest of the mac and cheese mixture and then sprinkle generously with the remaining cheese.
⏱️ 3 min - 11
Bake in the preheated oven for 25-30 minutes, or until bubbly and lightly golden.
⏱️ 30 min•🌡️ 170 - 12
For an extra crispy top, finish by placing the dish under a hot grill for 2-3 minutes, watching carefully to prevent burning.
⏱️ 3 min