Mac and cheese
Add chopped ham or crisp bacon to the sauce if you like, and serve with a green salad.
Ingredients
300g short macaroni pasta
2 tbsp dried breadcrumbs; e.g. panko
2 tbsp parmesan, grated
Sauce
50g butter
50g plain flour
650ml milk, heated
75g parmesan, grated
75g gruyere or cheddar, grated
1 tbsp Dijon mustard
¼ tsp paprika
sea salt and pepper
Method
1. Cook the pasta in plenty of simmering, salted water until tender. Drain well.
2. Heat the oven to 220 degrees. To make the sauce, melt the butter in a heavy saucepan, sprinkle with the flour, and cook over low heat for 3 minutes, stirring constantly with a wooden spoon. Gradually add half the heated milk, stirring well, until the sauce thickens, then gradually add the remaining milk, stirring, until thick but runny.
3. Add the cheeses, mustard, paprika, sea salt and pepper and simmer for 3 minutes, adding a little more milk or water if it gets too thick. Add the pasta and toss to coat, then divide between four lightly oiled ovenproof ramekins or pots. Mix the breadcrumbs with two tablespoons of parmesan and scatter over the top. Bake for 20 minutes or until bubbling and browned.
Appears in these collections
- Just like mum used to make: 14 old-fashioned favourites to cook this week
- Say cheese! 60 of our cheesiest recipes ever
- More than just a side: the ultimate Mac n Cheese recipe collection
- Home Made favourites part 1: 100 easy recipes for everyday cooking
- 50 vegetarian pastas for a simple but satisfying midweek meal
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Quick & easy
- Pasta dish
- Main course
- Kids cooking
- Midweek dinner
- Cheese
- Pasta
- Kid-friendly
- Nut-free
- American
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
Similar Recipes
Pepper pork cutlets with pickled zucchini salad and crispy falafel
- < 30 mins
- Jessica Brook
