I want to say something about mac and cheese: the stuff from the packet is not mac and cheese. Mac and cheese is a proper béchamel sauce made with butter, flour and milk, stirred until silky, loaded with a combination of cheeses, combined with perfectly cooked macaroni and baked until the top is golden and bubbling. That is mac and cheese.
The cheese combination matters. I use a sharp cheddar as the base (the sharper the better), gruyère for its nutty depth, and a little parmesan for the salty, umami punch. You can use whatever you have, but avoid anything too mild — bland cheese makes a bland sauce and there is no correcting it at the end.
This is unabashedly rich and filling, and no, I am not suggesting you add vegetables to make it healthier. It is not a vehicle for vegetables. It is a dish in its own right and it should be treated with the respect it deserves. Serve it with a simple green salad if you need something green on the table.
"The packet stuff is not mac and cheese. I'm sorry. It just isn't."
Ingredients
- 500g elbow macaroni
- 80g unsalted butter
- 80g plain flour
- 1 litre full-cream milk, warmed
- 250g sharp cheddar, grated
- 150g gruyère, grated
- 50g parmesan, grated
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt, pepper and nutmeg to taste
- ½ cup panko breadcrumbs for topping
Method
Step 1
Cook the macaroni in well-salted boiling water for 2 minutes less than packet directions (it will finish cooking in the oven). Drain and set aside.
Step 2
Melt the butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes to cook out the raw taste. Slowly add the warm milk, whisking continuously to prevent lumps. Cook for 5–6 minutes, stirring, until the sauce thickens.
Step 3
Remove from heat and stir in the cheddar, gruyère, half the parmesan, the mustard and paprika. Season with salt, pepper and a grating of nutmeg. Fold in the drained macaroni.
Step 4
Transfer to a large baking dish. Combine the breadcrumbs with the remaining parmesan and scatter over the top. Bake at 180°C for 25–30 minutes until bubbling and golden. Rest 5 minutes before serving.
