Summary of "ULTIMATE Mac & Cheese"
ULTIMATE Mac & Cheese Recipe Summary
Ingredients
- Pasta (macaroni): amount chosen by volume, knowing it will double when cooked
- Milk: 600 ml (example given; scale with ratio)
- Butter: 60 g (or a bit more than 50 g block, roughly one-tenth of milk volume)
- Flour: 60 g (same as butter, one-tenth of milk volume)
- Cheese: mixture of grated cheese including mozzarella for stretchiness
- Leeks (optional, for added flavor and comfort)
- Worcestershire sauce: a splash
- Mustard (powder or prepared): about a tablespoon or to taste
- Black pepper: to taste
- Salt: omitted due to salty cheese, adjust if desired
- Breadcrumbs (optional, homemade from frozen bread crumbs)
- Crispy fried onions (optional, for topping)
Equipment
- Large pot for boiling pasta
- Microwave (to warm milk)
- Saucepan for white sauce
- Wooden spoon (preferred for stirring white sauce; whisk optional)
- Grater (tip: grate cheese onto the flat side of a grater to collect easily)
- Ovenproof dish
- Oven preheated to 180°C (350°F)
- Optional: food processor or bullet blender for making breadcrumbs
Method
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Cook Pasta Measure the dry pasta by layering in the pot (knowing it will double in size). Boil pasta in water until cooked (typical macaroni cook time applies).
-
Prepare Milk Warm 600 ml milk in the microwave (or on stove if preferred).
-
Make White Sauce (Béchamel)
- Melt 60 g butter in a saucepan over medium heat.
- Sprinkle 60 g flour evenly over melted butter; let it sizzle and bubble while stirring with a wooden spoon.
- Cook the roux until it smells “biscuity” and bubbles well, but not too thick.
- Gradually add half the warmed milk, stirring continuously to avoid lumps.
- Bring to a boil to thicken.
- Add the remaining milk slowly, stirring constantly to keep sauce smooth.
- Do not add all milk at once to prevent lumps.
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Add Flavorings Stir in sliced or chopped leeks if using. Add a splash of Worcestershire sauce, mustard (powder or prepared) to taste, and season with black pepper. No added salt needed if cheese is salty enough.
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Add Cheese Grate cheese (including mozzarella for elasticity) and stir into the hot white sauce until melted and smooth.
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Combine Pasta and Sauce Mix cooked macaroni and leek mixture into the cheese sauce.
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Assemble and Bake
- Pour mac and cheese mixture into an ovenproof dish.
- Top with breadcrumbs and crispy fried onions for texture and flavor. Optionally add extra grated cheese on top.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes until bubbling and golden on top.
Chef Tips & Tricks
- Use the “one-tenth” rule for butter and flour relative to milk volume for easy scaling.
- Warm milk before adding to roux to avoid lumps.
- Add milk gradually, stirring constantly to ensure a smooth sauce.
- Grate cheese onto the flat side of the grater to collect it easily and transfer to the pan.
- Homemade breadcrumbs can be made by blitzing leftover bread in a food processor and freezing for later use.
- Crispy fried onions add a great flavor and texture boost on top.
- No need to add extra salt if cheese is salty.
- Mustard adds a nice tang and depth to the cheese sauce.
- Leeks are a comforting addition, especially for nostalgic or family-style mac and cheese.
Variations
- Add leeks for extra flavor and comfort.
- Use a mix of cheeses including mozzarella for stretchiness.
- Top with crispy onions and/or homemade breadcrumbs for crunch.
Presented by: Lisa and John, with references to “Billy” as inspiration. The style is casual and family-oriented with practical tips.
This recipe provides a reliable, flavorful, and easy-to-follow method for classic mac and cheese with options to personalize and elevate it.
Category
Cooking
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