Ultimate Mac and Cheese
This Mac and cheese recipe is creamy, cheesy and comforting. It is a baked one pot wonder that is quick and easy to make but extremely delicious.
Equipment
- Skillet
- Whisk
- Wooden spoon
Ingredients
- 500 gm Macaroni
- 1/2 Pasta liquid from cooking
- 5 tbsp Butter
- 3 tbsp Flour
- 3 Garlic cloves
- 3 1/2 cups Milk
- 1/2 cup Cream
- 3 tbsp Yogurt
- 1 tbsp Mustard
- 320 gm Cheese mozzarella, milk cheddar, sharp cheddar, Gruyère
- Salt to taste
Topping
- 1/4 cup Mozzarella
- 1/2 cup Breadcrumbs
- 1 tsp dried herbs
- 1/2 tsp Crushed black pepper
Instructions
- Preheat the oven to 200 ℃, we only need the top heat option here. Boil your pasta until al dente, I like to under cook the pasta as we will bake it later. Check the pac package instructions to make sure you don’t over cook it.
- Save some of the pasta liquid for later as well. In a small bowl mix the bread crumbs, dried herbs and crushed black pepper and set aside.
- We then start making a roux with the butter and flour, we brown the butter to add more flavor though. We then add the garlic powder, nutmeg powder, paprika powder and white pepper powder.
- Add the flour and cook through. Pour in the milk little at a time and whisk to ensure no lumps. Add the cream and the cheeses. I like to grate or chop my cheese up to help them melt along well. Once thickened, take it off the heat add the mustard, yogurt and stir.
- Add the boiled pasta and stir through. If you want it more saucy add the pasta water you saved. And through. Top the skillet with more cheese and sprinkle over the bread crumb mixture. Bake this for 10 mins until the top is golden and crispy. Serve while it is hot.
Notes
- Do not over boil the pasta.
- If the Mac and cheese looks too dry add more pasta liquid to make it saucy