🌍World
Mac and Cheese
The ultimate American comfort food — pasta in a rich three-cheese béchamel sauce with a golden breadcrumb top.
5 min
Prep
30 min
Cook
Easy
Difficulty
11
Ingredients
7
Steps
Ingredients
Servings
- 80 gm macaroni
- 20 gm butter
- 20 gm plain flour
- 200 ml whole milk
- 40 gm mature Cheddar, grated
- 20 gm Gruyère or Emmental, grated
- 20 gm cream cheese
- Pinch of mustard powder
- Pinch of cayenne pepper
- Salt and pepper
- 2 tbspn breadcrumbs
Method
- 1
Cook the macaroni in salted boiling water for less than the packet says. Drain, reserving a little pasta water.
- 2
Melt the butter in a saucepan. Stir in the flour and cook for .
- 3
Gradually whisk in the milk until smooth. Simmer for until thickened.
- 4
Remove from heat. Stir in the Cheddar, Gruyère, cream cheese, mustard and cayenne. Season well.
- 5
Add the macaroni and stir to coat. Add a splash of pasta water if needed.
- 6
Transfer to a small ovenproof dish. Top with breadcrumbs.
- 7
Grill for until golden and bubbling.
Notes
- Three cheeses gives depth — Cheddar for sharpness, Gruyère for melt, cream cheese for smoothness.
- The roux must be cooked for a full minute to remove the raw flour taste.
- Add crispy bacon bits on top for extra indulgence.