Mac and Cheese

1. 1
   prep · ~5 min

   Preheat the oven and prep the cheese.

   1.Preheat the oven to 350°F (175°C).

   2.Grate 2 cups of sharp cheddar cheese and set aside.

   3.Warm 2.5 cups milk gently in a small pan or microwave — do not boil.

   TIPGrate your own cheese from a block. Pre-shredded cheese has anti-caking agents that make the sauce grainy.
2. 2
   boil · ~10 min

   Cook the macaroni.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tsp salt to the water.

   3.Add 250g elbow macaroni and cook until just al dente — about 1 minute less than package directions.

   4.Drain well in a colander and set aside.

   TIPUndercook the pasta slightly — it will continue to cook in the oven. Mushy mac and cheese is a tragedy.
3. 3
   saute · ~2 min

   Make the roux.

   Melt 3 tbsp butter in a medium saucepan over medium heat. Once bubbly, whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1-2 minutes until the mixture smells nutty and turns a pale golden color.

   TIPCook the flour-butter mixture for a full minute — this cooks out the raw flour taste and gives the sauce depth.
4. 4
   simmer · ~6 min

   Build the cheese sauce.

   1.Slowly pour in the warm milk while whisking constantly to prevent lumps.

   2.Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.

   3.Remove the pan from heat.

   4.Stir in the grated cheddar cheese a handful at a time until completely melted and smooth.

   5.Season with a pinch of salt, a pinch of black pepper, and a pinch of paprika.

   TIPAlways add cheese off the heat — high heat can cause the cheese to separate and turn the sauce grainy.
5. 5
   mix · ~1 min

   Combine the pasta and sauce.

   Add the drained macaroni to the cheese sauce and fold gently until every piece is evenly coated.

6. 6
   assemble · ~2 min

   Transfer to the baking dish and add the topping.

   1.Pour the mac and cheese into an 8x8 inch baking dish and spread evenly.

   2.In a small bowl, mix ¼ cup breadcrumbs with 1 tbsp melted butter.

   3.Sprinkle the buttery breadcrumbs evenly over the top.
7. 7
   bake · ~15 min

   Bake until golden and bubbly.

   Place the dish in the preheated oven and bake for 15-20 minutes, until the top is golden brown and the sauce is bubbling around the edges.

   TIPFor a crispier top, switch the broiler on for the last 1-2 minutes. Watch carefully — breadcrumbs burn fast.
8. 8
   rest · ~5 min

   Rest before serving.

   Remove from the oven and let the mac and cheese rest for 5 minutes to set before spooning into bowls.

   TIPResting time is essential — the sauce thickens as it cools slightly, giving you that perfect creamy texture.

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