Mac and Cheese
Course: MainDifficulty: EasyServings
6-8
servingsPrep time
15
minutesCooking time
40
minutesIngredients
450 g macaroni pasta
350 ml double cream (or full-fat cream)
120 ml whole milk
115 g unsalted butter
225 g processed melting cheese ( sandwich slices, Havartil, or similar)
225 g Gruyère cheese, grated
225 g mature white Cheddar, grated
1 ½ tsp mustard powder
½ tsp ground nutmeg
1 ½ tsp freshly ground black pepper
½ tsp fine sea salt, or to taste
Directions
- Preheat the oven
To 180 °C (fan 160 °C). Place a rack in the upper third of the oven. - Cook the pasta
Bring a large pot of salted water to the boil.
Cook the macaroni until al dente (1 minute less than the package suggests).
Drain and transfer to a large bowl. - Make the cheese sauce
In a saucepan, gently heat the cream, milk, and butter until melted (do not boil).
Pour this mixture over the hot pasta.
Add the processed cheese, Gruyère, mustard, nutmeg, pepper, and salt.
Stir until all the cheese melts and the sauce is creamy and glossy. - Assemble and bake
Pour the pasta mixture into a 30 × 20 cm ovenproof dish.
Sprinkle the grated Cheddar evenly on top.
Bake for 25–30 minutes, until bubbling and golden brown. - Make the crispy topping
Melt the butter in a small pan over low heat.
Add garlic and cook for 1 minute, just until fragrant.
Stir in breadcrumbs and salt; toast for 5–7 minutes until golden.
Remove from the heat and add a few thyme leaves if desired. - Serve
Let the mac and cheese rest for 5 minutes.
Sprinkle the toasted breadcrumbs on top before serving.
Notes
- Serve with a fresh green salad dressed with olive oil and lemon, or with roasted cherry tomatoes for color.
Keeps for 3 days in the fridge, or up to 2 months frozen (thaw before reheating).
Reheat gently at 150 °C for about 15 minutes.
