This recipe really needs no introduction. Everyone knows and loves mac and cheese. Don't even buy the blue box stuff, this is simple and easy.
The quantities below are very rough. Give and take what you like, add other cheeses if you want. Suggestions include Gruyere, Swiss, Colby. Effectively, you're sauteing some onion, making a roux, adding mac and cheese, and enriched with some milk.
I'll add more photos later for you 😋
Ingredients
~500g pasta, best using the short type (You know like macaroni! Zing!)
~60g freshly grated Parmesan
~150g grated tasty cheddar
~100g grated mozzarella
1/4 red onion, diced
3Tbsp butter
3Tbsp plain flour
Generous dash of milk
Method
1. Boil pasta til cooked al dente as per packet instruction, use less salt than usual (like half). Drain and reserve pasta water (about 2 to 3 cups).
2. Using the same pot you used to boil the pasta, melt 1 tablespoon of butter over medium heat. Add onions to saute until translucent. Add remaining butter and melt until bubbly. Add flour and stir constantly until flour is mixed in and bubbling. Using a whisk at this stage will make it easier. Gradually pour in reserved pasta water while whisking constantly to avoid any lumps. Using a soup ladle is super helpful. Stir in pasta then add cheeses gradually, mixing as you go. Add in a good dash of milk. To adjust to desired consistency, you can add more milk.
3. Serve. Top with desired toppings.
For those who like baked mac and cheese. Add this to a greased baking tray. Top with breadcrumbs and whatever toppings you want. Bake in a preheated moderate (180C) until golden.
Additional toppings and flavour ideas include:
- garlic
- parsley, basil, chives or other fresh herbs
- mushrooms
- garlic
- parsley, basil, chives or other fresh herbs
- mushrooms
- truffle oil (if you're feeling boujee)
- shredded chicken
- bacon bits
- herbs and spices, personally like the cajun spice mix
- chilli flakes