The Best Mac & Cheese Recipe
The ultimate mac & cheese recipe, featuring a rich creamy texture and spiked with a tingle of spice in flavours.
Ingredients
- 250 g Macaroni Pasta
- 2 tbsp Butter/Margarine
- 2 tbsp Plain Flour
- 2 cups Evaporated Milk
- 2 cups Mixed Cheddar Cheese & Red Leicester grated
- 1 tsp Salt
- 1 tsp Black Pepper
- 10 g Chives chopped
Instructions
- Bring a large pot of water to boil, season generously with salt, and cook pasta according to package instructions. Reserve about ½ cup of pasta water.250 g Macaroni Pasta
- In a separate pot, melt butter over medium heat. Add in flour and all the seasonings & spices in it. Keep stirring until it forms a smooth paste, i.e a roux.2 tbsp Butter/Margarine, 2 tbsp Plain Flour
- Stir in evaporated milk, little by little, until it forms a smooth mixture.2 cups Evaporated Milk
- Mix in the shredded cheese until melted and a smooth sauce is formed. Season with salt and black pepper.2 cups Mixed Cheddar Cheese & Red Leicester, 1 tsp Salt, 1 tsp Black Pepper
- Stir in the reserved pasta water, ¼ cup at a time, to loosen the sauce up.10 g Chives
- Fold in the cooked pasta and chives until combined. Serve hot.
Notes
- Cooking time excludes the oven-baking part, which is optional
- Evaporated milk offers a creamier texture and richer flavour than regular milk whilst not being as overly rich as using cream.
- It is important to reserve the pasta water for making the sauce as it helps to loosen the sauce up and prevents the mac & cheese from getting dry.
- If unable to find pre-mixed cheddar cheese and mozzarella, use 1 cup of each for the recipe
- Feel free to switch up the ratios of the cheeses or try a different cheese combination. I'd recommend keeping the mature cheddar cheese and play around with different cheese types and ratios to yield different flavours to your own liking.