Baked Macaroni and Cheese
This dish is a classic comfort food characterized by its creamy texture and a golden, bubbly cheese crust.
Ingredients
Pasta: 500g of Elbow Macaroni.
Cheese: (Freshly grated for the best melt)
2 cups Sharp Cheddar cheese.
1 cup Mozzarella cheese (for that “cheese pull”).
1/2 cup Parmesan cheese (optional for extra flavor).
The Sauce (Rich Béchamel):
4 tbsp Butter.
1/4 cup All-purpose flour.
3 cups Whole milk.
1/2 cup Cooking cream (for extra creaminess).
Seasoning: Salt, black pepper, a pinch of garlic powder, a pinch of paprika, and 1 tsp of dry mustard (to enhance the cheese flavor).
Preparation Steps
Boil the Pasta: Cook the macaroni in salted water. Drain it about 2 minutes before it’s fully cooked (Al dente) because it will finish cooking in the oven.
Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until the raw flour smell is gone.
Add Liquids: Slowly whisk in the milk and cream. Continue stirring constantly with a whisk until the sauce thickens and becomes smooth.
Create the Cheese Sauce: Remove the pan from heat. Stir in the seasonings and about two-thirds of the cheese. Stir until completely melted and velvety.
Combine: Fold the boiled macaroni into the cheese sauce, ensuring every noodle is well-coated.
Baking:
Pour the mixture into a baking dish (Pyrex).
Top with the remaining cheese.
Bake in a preheated oven at 180°C for about 20 minutes, then broil (grill) the top for 2 minutes until golden brown, just like in the photo.
Pro Tip: For an extra crunch, you can mix some Panko breadcrumbs with melted butter and sprinkle them on top before baking.
