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Classic Mac and Cheese

A beloved dish that offers a creamy texture and rich flavors, perfect for any occasion or a cozy night in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g cavatappi pasta or your choice of macaroni
  • 50 g butter rich and creamy for that satisfying base
  • 40 g plain flour to create the perfect roux
  • 1 clove garlic aromatic and fragrant
  • 400 ml evaporated milk adding a silky smooth consistency
  • 850-950 ml whole milk enhancing the flavor and creaminess
  • 2 tsp garlic powder amplifying the garlicky goodness
  • 2 tsp onion powder for a sweet and savory touch
  • 1 tsp smoked paprika or cayenne, introducing a hint of warmth
  • 1 tbsp Dijon mustard bringing a zesty kick
  • 1 tsp black pepper for a subtle grounding spice
  • 1/4 tsp grated nutmeg adding depth and warmth
  • 150 g extra mature cheddar sharp and flavorful
  • 150 g red Leicester for vibrant color and taste
  • 125 g Gouda creamy and mildly sweet
  • 125 g mozzarella ensuring that gooey stretch we all love

Method
 

Preparation
  1. Grate all of your cheeses using the large side of a box grater. Set them aside.
Making the Roux
  1. In a medium pot over low heat, melt the butter until it bubbles gently.
  2. Whisk in the flour to form a paste and stir in the garlic, cooking for about a minute.
Creating the Cheese Sauce
  1. Pour in half of the evaporated milk, whisking continuously until fully integrated and begins to thicken.
  2. Repeat with the remaining evaporated milk to achieve a smooth and creamy sauce.
  3. Add bay leaves and gradually whisk in 850ml of whole milk in small increments, whisking thoroughly between each addition.
  4. Take care to set aside 100ml of milk if the sauce thickens too much.
  5. Stir in the garlic powder, onion powder, and smoked paprika and let it cook for an additional 5-6 minutes.
  6. Off the heat, whisk in Dijon mustard, black pepper, and grated nutmeg.
Combining with Pasta
  1. Remove bay leaves and any garlic chunks before mixing the sauce into the cooked cavatappi.
Preparing for Baking
  1. Transfer the mac and cheese mixture into a baking dish and top generously with reserved cheese.
  2. If too full, place the dish on a baking sheet to catch drips.
Baking
  1. Preheat your oven to 160°C (fan) or 180°C (conventional).
  2. Bake for 15 minutes, then use the grill/broiler for an additional 2-3 minutes for crispy edges.
Serving
  1. Serve immediately and enjoy with a side salad or favorite vegetables.

Notes

Consider adding cream cheese for extra creaminess. You can customize the cheese blend by adding Gruyère or Fontina. Keep an eye on baking time to avoid over-browning.