Why recepie famous for?
An epic, classic Baked Mac and Cheese! Perfect in every way, this has a glorious cheesy sauce, and a beautiful crunchy, buttery topping. A great one for serving at gatherings because it won't dry out and go stodgy because of the extra step of tossing the macaroni in butter (stops it from bloating) and because it's extra saucy out of the oven
Ingredients
MACARONI:250g / 8 oz macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)
TOPPING:
2/3 cup (40g) panko breadcrumbs (Note 1)
2 tbsp (30g) unsalted butter
1/4 tsp salt
SAUCE:
4 tbsp (60g) unsalted butter
1/3 cup (50g) flour , plain / all purpose
3 cups (750 ml) milk , warmed (low or full fat)
2 cups (200g) shredded cheese (favourite is gruyere, next is cheddar and Colby) (Note 2)
1 cup (100g) shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt
SEASONINGS (OPTIONAL):
1/2 tsp onion powder
1/2 tsp mustard powder
1 tsp garlic powder
Instructions
PASTA:Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
TOPPING:
Mix together Topping. Set aside.
SAUCE (VIDEO IS HELPFUL):
Preheat oven to 180°C/350°F.
In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
Mix in salt and Seasonings if using.
Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
Remove from stove, add cheese and stir - cheese doesn't need to melt.
Adjust salt to taste.
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