Mac and cheese was probably my favorite childhood dinner. It’s crazy to think that I still have fond memories of it so many years later. Here I am going to share with you, almost enough, the exact recipes that I have loved for so many years. The only difference is that we will make the bechamel sauce as I am a fan of home cooking when possible (that way you avoid all the preservatives used to keep the food longer).
- 500 grams Macaroni
- 75 grams Butter
- 75 grams Plain flour
- 750 milliliters Milk
- 400 grams Ripe Cheddar, split
- 20 grams Dijon Mustard
- Paprika at will
- Sea Salt And White Pepper
- 100 grams Panko crumbs
Bring a pot of generously salted water to a boil. Cook the macaroni until al dente. Drain the pasta and run it under cold water until it cools. Set aside for later. Preheat the oven to 200°C (390°F).
Melt the butter in a large saucepan over medium heat. Add the flour and stir to make the roux. Cook for 2-3 minutes, stirring slowly but constantly, making sure there are no lumps. Add 1 quarter of the milk and whisk vigorously. As soon as the sauce begins to thicken, add a little milk. Continue like this until you have incorporated all the milk. Gently bring the bechamel sauce to a boil, stirring gently. When it begins to bubble, lower the heat to very low.
Gently stir in 4/5 of the cheese, adding a little at a time. Once the sauce is smooth, stir in the mustard and paprika. Taste and season with salt and white pepper. Add the macaroni and mix.
Transfer to a baking dish. Sprinkle a layer of remaining cheese then a layer of breadcrumbs on top. Bake for 30 minutes or until top is golden brown.
Serve chilled from the dish/pot.