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ULTIMATE Mac & Cheese

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Cooking

ULTIMATE Mac & Cheese Recipe Summary

Ingredients

  • Pasta (macaroni): amount chosen by volume, knowing it will double when cooked
  • Milk: 600 ml (example given; scale with ratio)
  • Butter: 60 g (or a bit more than 50 g block, roughly one-tenth of milk volume)
  • Flour: 60 g (same as butter, one-tenth of milk volume)
  • Cheese: mixture of grated cheese including mozzarella for stretchiness
  • Leeks (optional, for added flavor and comfort)
  • Worcestershire sauce: a splash
  • Mustard (powder or prepared): about a tablespoon or to taste
  • Black pepper: to taste
  • Salt: omitted due to salty cheese, adjust if desired
  • Breadcrumbs (optional, homemade from frozen bread crumbs)
  • Crispy fried onions (optional, for topping)

Equipment

  • Large pot for boiling pasta
  • Microwave (to warm milk)
  • Saucepan for white sauce
  • Wooden spoon (preferred for stirring white sauce; whisk optional)
  • Grater (tip: grate cheese onto the flat side of a grater to collect easily)
  • Ovenproof dish
  • Oven preheated to 180°C (350°F)
  • Optional: food processor or bullet blender for making breadcrumbs

Method

  1. Cook Pasta Measure the dry pasta by layering in the pot (knowing it will double in size). Boil pasta in water until cooked (typical macaroni cook time applies).

  2. Prepare Milk Warm 600 ml milk in the microwave (or on stove if preferred).

  3. Make White Sauce (Béchamel)

    • Melt 60 g butter in a saucepan over medium heat.
    • Sprinkle 60 g flour evenly over melted butter; let it sizzle and bubble while stirring with a wooden spoon.
    • Cook the roux until it smells “biscuity” and bubbles well, but not too thick.
    • Gradually add half the warmed milk, stirring continuously to avoid lumps.
    • Bring to a boil to thicken.
    • Add the remaining milk slowly, stirring constantly to keep sauce smooth.
    • Do not add all milk at once to prevent lumps.

  4. Add Flavorings Stir in sliced or chopped leeks if using. Add a splash of Worcestershire sauce, mustard (powder or prepared) to taste, and season with black pepper. No added salt needed if cheese is salty enough.

  5. Add Cheese Grate cheese (including mozzarella for elasticity) and stir into the hot white sauce until melted and smooth.

  6. Combine Pasta and Sauce Mix cooked macaroni and leek mixture into the cheese sauce.

  7. Assemble and Bake

    • Pour mac and cheese mixture into an ovenproof dish.
    • Top with breadcrumbs and crispy fried onions for texture and flavor. Optionally add extra grated cheese on top.
    • Bake in a preheated oven at 180°C (350°F) for about 20 minutes until bubbling and golden on top.

Chef Tips & Tricks

  • Use the “one-tenth” rule for butter and flour relative to milk volume for easy scaling.
  • Warm milk before adding to roux to avoid lumps.
  • Add milk gradually, stirring constantly to ensure a smooth sauce.
  • Grate cheese onto the flat side of the grater to collect it easily and transfer to the pan.
  • Homemade breadcrumbs can be made by blitzing leftover bread in a food processor and freezing for later use.
  • Crispy fried onions add a great flavor and texture boost on top.
  • No need to add extra salt if cheese is salty.
  • Mustard adds a nice tang and depth to the cheese sauce.
  • Leeks are a comforting addition, especially for nostalgic or family-style mac and cheese.

Variations

  • Add leeks for extra flavor and comfort.
  • Use a mix of cheeses including mozzarella for stretchiness.
  • Top with crispy onions and/or homemade breadcrumbs for crunch.

Presented by: Lisa and John, with references to “Billy” as inspiration. The style is casual and family-oriented with practical tips.

This recipe provides a reliable, flavorful, and easy-to-follow method for classic mac and cheese with options to personalize and elevate it.

Original video