35min 4 ppl
Macaroni and Cheese
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 21g
Carbs 48g
Fats 28g
About this dish
Elbow macaroni bound in a silky, sharp cheddar bechamel and baked under a crisp breadcrumb crust - the ultimate Southern side for any spread.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted butterdivided60 g
- Whole milk500 ml
- Cheddar Cheesegrated, divided250 g
- Parmesan cheesegrated40 g
Dried Goods
- Macaroni pasta300 g
- Plain flour40 g
- Breadcrumbs40 g
Spices & Seasonings
- kosher salt0.5 tsp
- Black pepper0.25 tsp
Utensils
- Large pot
- Saucepan
- Whisk
- Baking dish
Method
1
Preheat the oven to 190°C and cook the macaroni in a large pot of boiling salted water for 8 minutes until just tender, then drain.
Approx. 8 minutes
2
Melt half the butter in a saucepan, whisk in the flour and cook for 2 minutes to form a roux.
Approx. 3 minutes
3
Gradually whisk in the milk and simmer for 5 minutes until thickened.
Approx. 5 minutes
4
Remove from the heat and stir in three-quarters of the cheddar and the Parmesan until melted, then season with salt and pepper.
Approx. 4 minutes
5
Stir the macaroni through the cheese sauce and pour into a baking dish.
Approx. 4 minutes
6
Melt the remaining butter, toss with the breadcrumbs, and scatter over the top with the remaining cheddar.
Approx. 4 minutes
7
Bake for 20 minutes until bubbling and golden on top.
Approx. 20 minutes
