Mac and Cheese

Mac and Cheese has long been a favourite comfort food, combining the creamy richness of cheese with the satisfying bite of pasta. This Mac and Cheese recipe brings that timeless dish to life. With a velvety smooth sauce, a blend of tangy and mellow cheeses, and just the right amount of seasoning. Whether you’re looking to indulge on a cosy night in or impress guests with a hearty side dish, this recipe offers a delicious take on a classic favourite.

Table of Contents

• Ingredient Breakdown
• Crafting the Perfect Cheese Sauce
• Cheese Blending for Ultimate Creaminess
• Which Pasta Shape?
• Getting the Perfect Crust
• Customising Your Mac and Cheese
• More Pasta Recipes

Ingredient Breakdown

• Dried short pasta: The backbone of any Mac and Cheese, this pasta soaks up the creamy cheese sauce perfectly.
• Unsalted butter: Used to create the base of the cheese sauce and add richness to the final dish.
• Shallot: Grated shallot provides a delicate, sweet onion flavour to the sauce, enhancing its depth.
• Plain flour: A key ingredient in thickening the sauce and turning it into a luscious, smooth béchamel.
• Whole milk: The liquid foundation of the sauce, helping to create that creamy consistency.
• Grated extra mature cheddar cheese: This cheese gives the sauce a sharp, full-bodied flavour that’s essential for any good Mac and Cheese.
• Grated mozzarella: Adds a smooth and gooey texture to the sauce, and more is reserved for the topping to give a golden finish.
• Parmigiano Reggiano: Adds a touch of nuttiness and complexity, elevating the cheese sauce to another level.
• Garlic granules: A subtle touch of garlic flavour that adds depth without overpowering the cheese.
• English mustard powder: A small amount of mustard powder adds a mild heat and tang to balance the richness of the cheese.
• Smoked paprika: A gentle smokiness that enhances the overall flavour and gives a nod to a more sophisticated Mac and Cheese.
• Sea salt and freshly-ground black pepper: To season the sauce and enhance the natural flavours of the cheese.

Crafting the Perfect Cheese Sauce

A crucial part of any Mac and Cheese recipe is the cheese sauce. Mastering it can take your dish from average to outstanding. The first step to getting that smooth, creamy texture is to make a proper béchamel. 

To begin, melt the butter in a large saucepan over medium heat. Then add the grated shallot and cooking it until softened. The shallot will release its natural sweetness, contributing to the overall flavour of the sauce. Next, add the flour and cook it for a couple of minutes, stirring frequently to prevent any lumps. This mixture forms the base of your béchamel sauce, which will be the foundation for the creamy cheese sauce.

Once the flour has cooked, slowly whisk in the hot milk. The milk should be added gradually to avoid clumps, ensuring a smooth texture. The key here is patience and attention. If the milk is too cold or added too quickly, you risk a lumpy, uneven texture. Stirring constantly as you pour in the milk will ensure it’s fully absorbed, resulting in a smooth base.

Increase the heat to medium-high and bring the mixture to a simmer while whisking frequently. As the béchamel thickens, lower the heat to a gentle simmer and continue to cook until it reaches a velvety smooth consistency. The key to the perfect sauce is patience during this stage. You want it thick enough to coat the back of a spoon but still pourable.

Cheese Blending for Ultimate Creaminess

The cheeses you choose for your Mac and Cheese will directly influence the flavour, texture, and overall success of the dish. In this recipe, the combination of extra mature cheddar, mozzarella, and Parmigiano Reggiano creates the perfect balance between sharp, creamy, and nutty flavours. Extra mature cheddar is essential as it provides a rich, tangy bite that gives the dish depth. The mozzarella brings a smooth, meltable quality, helping the sauce achieve the velvety texture that’s characteristic of a great Mac and Cheese.

Parmigiano Reggiano plays a more subtle but important role. This hard, aged cheese adds a distinct nutty and salty flavour, enhancing the richness of the other cheeses. When grated finely and stirred into the sauce, it melts beautifully, creating a luxurious mouthfeel. Experimenting with other cheeses, such as Gruyère or Gouda, can also yield excellent results. Although the combination in this recipe ensures that the sauce is both rich and balanced without overpowering the pasta.

Which Pasta Shape?

Choosing the right pasta for your Mac and Cheese is just as important as the cheese selection. While you can technically use any type of pasta, short shapes like elbow macaroni or shells are the best options for this dish. Short pasta shapes are ideal because they trap the creamy cheese sauce in their nooks and crannies. This allows every bite to be fully coated with that velvety, cheesy goodness. Long pastas like spaghetti, though delicious, don’t have the same ability to hold the sauce in the same way.

It’s also important not to overcook the pasta. The pasta should be al dente. Firm to the bite, so that it doesn’t turn mushy once combined with the cheese sauce and baked. Overcooking can result in a watery texture that’s less satisfying. To avoid this, follow the instructions on the pasta packaging and make sure to drain the pasta just before it’s fully cooked. It will continue to cook in the oven while absorbing more of that delicious cheese sauce.

Getting the Perfect Crust

While the creamy cheese sauce and tender pasta are the stars of the show, the crispy, golden topping is what makes Mac and Cheese truly special. Baking the dish allows the flavours to meld together, while the top forms a bubbly, slightly browned crust that contrasts beautifully with the soft, creamy interior.

For the ultimate crust, sprinkle a generous amount of grated mozzarella over the top before baking. The cheese melts and browns, creating that irresistible golden layer. You can also experiment with breadcrumbs for added crunch. The key is to bake the dish at a high temperature. 220°C (or 200°C fan) is ideal for achieving that golden, bubbling effect.

During the baking process, keep an eye on the Mac and Cheese to ensure it doesn’t over-brown. If the top begins to darken too quickly, you can cover it loosely with foil to prevent burning while allowing the centre to finish cooking. Let the dish sit for a few minutes after baking so that the sauce firms up slightly, making it easier to serve in neat portions.

Customising Your Mac and Cheese

While this recipe is perfect as is, you can easily customise it to suit your tastes. 

• For added crunch, try sprinkling some breadcrumbs on top before baking for a satisfying texture contrast. 
• If you prefer a bit of extra heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce. 
• To add something extra, stir in crispy bacon or sautéed mushrooms for added depth of flavour.
• If you’re after a lighter version of this dish, try swapping some of the cheese for a lower-fat option or using almond milk instead of whole milk. However, keep in mind that these substitutions may alter the final taste and texture.

More Pasta Recipes

If you’re looking for more simple yet delicious pasta recipes just like this Mac and Cheese, then here you go:

• Caramelised Courgette (Zucchini) Pasta: Courgettes are cooked down until they reach a deeply savoury, jammy state, creating a rich base that pairs beautifully with the brightness of lemon, the saltiness of anchovies, and the fresh bite of basil. 
• Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce. 
• Lemony Asparagus Pasta: This seasonal, springy pasta number is basically aglio e olio, with a lemony, asparagus twist.
• Aubergine (Eggplant) & Tomato Pasta: A delicious vegan pasta dish that even the most avid of meat eaters will love! The sauce combines rosemary roasted aubergine with a tasty tomato sauce.

See how I make all these recipes and more over on my Instagram!