Recipes · Main dishes
Mac and Cheese
AI-written · not yet kitchen-tested
The cheese sauce works when the cheese melts off the heat: if the sauce keeps boiling at that point, it turns grainy and greasy. The macaroni is cooked 2 minutes less than the package says, because it keeps cooking in the sauce in the oven.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 300 g (10.5 oz) elbow macaroni
- 40 g (1.4 oz) butter
- 40 g (1.4 oz) all-purpose flour
- 600 ml (2 1/2 cup) whole milk
- 250 g (8.8 oz) sharp cheddar cheese shredded, 200 g for the sauce, 50 g for the topping
- 1 tsp Dijon mustard medium-hot
- 1 pinch nutmeg freshly grated
- salt to taste
- black pepper to taste
- 40 g (1.4 oz) plain breadcrumbs
- 20 g (0.7 oz) butter melted
Method
- Preheat the oven to 400 °F (200 °C), regular bake (top and bottom heat, no fan), and grease an 8 x 12 inch (20 x 30 cm) baking dish. Shred the cheese and set 50 g aside for the topping.
- Cook the macaroni in plenty of salted water for 2 minutes less than the package says, usually about 7 minutes. Drain without rinsing and return it to the pot.
- For the sauce, melt 40 g of butter in a second pot over medium heat, stir in the flour and cook for 1 minute without letting it brown. Whisk in the milk in three additions until smooth, bring to a boil while stirring and simmer for 3 to 4 minutes, until the sauce coats the back of a spoon.
- Take the pot off the heat and stir in 200 g of the cheese by the handful until melted. Season with mustard, nutmeg, salt and pepper. The sauce should taste boldly seasoned, because the pasta absorbs a lot of it.
- Fold the pasta into the sauce and spoon everything into the dish. Mix the breadcrumbs with the 20 g of melted butter and the reserved cheese and sprinkle evenly over the pasta.
- Bake on the middle rack for 15 to 20 minutes, until the crust is golden brown and the sauce bubbles at the edges. Let it stand for 5 minutes before serving so the sauce can thicken a little.
Tip: Pre-shredded cheese from a bag often contains anti-caking agents and melts less smoothly, so grating your own gives a creamier sauce. Gouda or a mix of cheddar and Gouda works as well.
Tip: The next day the sauce will have set. When reheating, stir 2 to 3 tablespoons of milk into each portion and heat it covered.