Just Do It. 🧀🧀
BAKED MAC & CHEESE | Serves 5 – 6 (or 8 as side)
250 g / 8 oz macaroni (elbow pasta)
1 tbsp / 15 g butter (or 2 tsp oil)
Topping: 2/3 cup / 40g panko breadcrumbs + 2 tbsp / 30 g butter + 1/4 tsp salt
60 g / 4 tbsp unsalted butter
1/3 cup / 50g plain flour (all purpose flour)
3 cups / 750 ml milk, warmed
2 cups / 200g shredded cheese (my favourites are Monterey, Gruyere, cheddar and tasty)
1 cup / 100g shredded mozzarella cheese, or more other cheese of choice
3/4 tsp salt
1 tsp garlic powder + ½ tsp onion powder + ½ tsp mustard powder
1. Cook macaroni per packet MINUS 1 minute. Drain, return into empty pot, stir through butter (this stops pasta bloating). Cool while making sauce.
2. Mix Topping together.
3. Sauce: Melt butter over medium heat in ovenproof skillet, add flour and cook, stirring, for 1 min. Slowly add milk, stirring as you go to incorporate. Add salt and Seasonings if using. Cook for 5 – 8 min, stirring regularly at first then constantly, until sauce coats spoon (see video). Use whisk if needed to remove lumps.
4. Remove from heat, stir through cheeses (doesn’t need to melt), then pour into pasta pot. Quickly mix with pasta, then pour back into skillet. Top with Topping, bake 25 min @ 180C/350% until top is LIGHT golden. Serve immediately!