Cheesy Macaroni – it’s inexpensive, tasty and well, very cheesy! Head Chef of Encore Events Centre Luciano provides us with the mac’n’cheese recipe of your dreams!
- 5 tablespoons unsalted butter
- 3 tablespoons plain flour
- 2 1/2 cups full cream milk
- 454g sharp cheddar cheese, cut into 1.5cm pieces
- 227g Colby cheese, cut into 2cm pieces
- 1 tablespoon Dijon mustard
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- Salt and freshly ground pepper to taste
- 500g elbow macaroni
- 3/4 cup plain dry breadcrumbs
Preheat the oven to 180°. Generously butter a shallow baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the milk and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the breadcrumbs, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.
The assembled dish can be prepared and refrigerated overnight. Bring to room temperature and bake.