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Craving a comforting classic that’s both easy and indulgent?
This homemade mac and cheese recipe is your go-to solution.
With creamy, cheesy goodness and a crispy, golden topping, it’s perfect for beginners and guaranteed to be a hit at the dinner table.
Dive into this deliciously simple dish and savor every bite!
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Ingredients
- 700ml full-fat milk
- 1 onion, peeled and halved
- 1 garlic clove, peeled
- 1 bay leaf
- 350g macaroni
- 50g butter, plus a bit extra for greasing
- 50g plain flour
- 175g mature cheddar cheese, grated
- 1 tsp English mustard
- 50g Parmesan cheese, grated
- 50g coarse white breadcrumbs
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Instructions
Step 1: Prepare the Pasta
- Start by warming the milk with the onion, garlic, and bay leaf in a small pan.
- Heat until it’s almost boiling, then take it off the heat.
- Cover the pan and let it sit for 10 minutes so the flavors can blend.
- After 10 minutes, strain the milk to remove the onion, garlic, and bay leaf.
- Cook the macaroni according to the package instructions until it’s just tender but still has a slight bite (al dente).
- This usually takes about 10 minutes.
- Drain the macaroni in a colander and rinse it under cold water to prevent it from sticking together.
Step 2: Make the Roux
- Preheat your oven to 190°C (fan 170°C/gas mark 5).
- Grease a 25 x 18cm ovenproof dish with a little butter.
- In a medium pan, melt the butter over low heat.
- Once it’s bubbling, add the flour.
- Stir continuously for 1 minute to cook the flour and create a roux (a mixture of fat and flour used to thicken sauces).
Step 3: Finish the Sauce
- Gradually whisk the warm milk into the roux until you have a smooth mixture.
- Continue to simmer for 3-4 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- If you run your finger through the sauce on the spoon, it should leave a clear line.
- Remove the pan from the heat and stir in the grated cheddar cheese and English mustard.
- Season with salt and pepper to taste, and mix until the cheese is completely melted and the sauce is smooth.
Step 4: Assemble and Bake
- Mix the cheese sauce thoroughly with the cooked macaroni, ensuring all the pasta is coated.
- Pour the cheesy macaroni into your prepared ovenproof dish.
- Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
- Serve your homemade mac and cheese hot, either on its own or with a fresh green salad.
FAQs
Can I use a different type of cheese?
Yes, you can substitute the mature cheddar with other cheeses like gouda, fontina, or Monterey Jack. Just make sure to use a cheese that melts well for a creamy sauce.
What can I do if the sauce is too thick?
If the cheese sauce is too thick, you can thin it out by gradually stirring in a bit more milk until you reach your desired consistency.
Quick & Easy Italian Mac & Cheese
This easy mac and cheese recipe combines al dente macaroni with a creamy cheddar sauce, topped with Parmesan and breadcrumbs, then baked until golden and bubbly.
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RateServings: 4
Ingredients
- 700 ml full-fat milk
- 1 onion peeled and halved
- 1 garlic clove peeled
- 1 bay leaf
- 350 grams macaroni
- 50 grams butter plus a bit extra for greasing
- 50 grams plain flour
- 175 grams mature cheddar cheese grated
- 1 tsp English mustard
- 50 grams Parmesan cheese grated
- 50 grams coarse white breadcrumbs
Instructions
Prepare the Pasta
- Start by warming the milk with the onion, garlic, and bay leaf in a small pan. Heat until it’s almost boiling, then take it off the heat.Cover the pan and let it sit for 10 minutes so the flavors can blend.After 10 minutes, strain the milk to remove the onion, garlic, and bay leaf.Cook the macaroni according to the package instructions until it’s just tender but still has a slight bite (al dente).This usually takes about 10 minutes.Drain the macaroni in a colander and rinse it under cold water to prevent it from sticking together.
Make the Roux
- Preheat your oven to 190°C (fan 170°C/gas mark 5).Grease a 25 x 18cm ovenproof dish with a little butter.In a medium pan, melt the butter over low heat.Once it’s bubbling, add the flour.Stir continuously for 1 minute to cook the flour and create a roux (a mixture of fat and flour used to thicken sauces).
Finish the Sauce
- Gradually whisk the warm milk into the roux until you have a smooth mixture. Continue to simmer for 3-4 minutes, stirring often, until the sauce thickens and coats the back of a spoon. If you run your finger through the sauce on the spoon, it should leave a clear line.Remove the pan from the heat and stir in the grated cheddar cheese and English mustard.Season with salt and pepper to taste, and mix until the cheese is completely melted and the sauce is smooth.
Assemble and Bake
- Mix the cheese sauce thoroughly with the cooked macaroni, ensuring all the pasta is coated.Pour the cheesy macaroni into your prepared ovenproof dish.Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.Serve your homemade mac and cheese hot, either on its own or with a fresh green salad.
Tried swappin in gouda like you suggested, Sandra, and OMG it was a game changer for my mac and cheese! Creamy dreams come true, lol.
whats roux? is it a tech thing i aint heard about? sounds fancy for pasta
Roux isn’t tech lol, it’s a cooking thing. It’s flour and fat cooked together used to thicken sauces. Classic for making creamy sauces like in mac n cheese.
when the sauce gets to thick i just add water, does that work or milk better? idk
Has anyone tried blue cheese in this? I wanna make it epic but afraid it’ll smell like socks.
Nice to see a recipe that allows for cheese substitutes. I’ve got some lactose-free cheese at home, might give it a try and see if it melts just as well.