Mac and Cheese
Ingredients
For the Pasta & Sauce:
500g Elbow macaroni or cavatappi pasta.
60g Unsalted butter.
60g All-purpose flour.
1 Liter Whole milk (slightly warmed).
400g Sharp Cheddar cheese (freshly grated for better melting).
200g Mozzarella cheese (for that classic stretchy texture).
Salt and black pepper to taste.
½ tsp Garlic powder and paprika (optional for depth of flavor).
For the Topping:
50g Extra Cheddar cheese.
Coarse black pepper for garnish.
Preparation Method
Boil the Pasta: Cook the macaroni in salted boiling water until “al dente” (about 2 minutes less than the package instructions). Drain and set aside.
Make the Roux: In a large pot, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook off the raw flour taste without browning it.
Add the Milk: Gradually pour in the milk while whisking continuously to ensure a smooth, lump-free sauce. Simmer until the béchamel thickens slightly.
The Cheese Blend: Remove the pot from the heat. Stir in the salt, pepper, and spices, then add about three-quarters of the cheese. Stir until completely melted and glossy.
Combine: Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated.
Assemble: Transfer the mixture into a baking dish (or a cast-iron skillet, as shown in the photo). Spread the remaining cheese evenly over the top and sprinkle with coarse black pepper.
Bake: Place in a preheated oven at 180°C for 20–25 minutes. Finish under the broiler (grill) for the last few minutes until the top is golden-brown and bubbling.
