I always want to call this thing a one-pot dinner, totally forgetting that it’s definitely not. It just really seems so easy? Boil pasta, make a simple bechamel, chuck in the oven.
I’m also one of those people who overdo the cheese sauce situation because it’s a pretty devastating affair to have a dry macaroni cheese. I mean, I’ve had it, and I didn’t die – but I’m all about cheese sauce. The saucier, the better.
I also really get a kick out of making macaroni and cheese orange, just like the blue boxes of our dreams, which you can do with experimenting a bit with some paprika and turmeric.
You can also use orange American cheese, but I find the flavour is always a bit weird. You need sharp cheddar for this kind of carby comfort food, because everything else just gets a bit lost. Find the cheese with the strongest flavour you can and put about three different kinds in.
But that wouldn’t be simple macaroni and cheese would it? Inquiring minds are inquiring.
Listen, I’m not gonna tell anyone if you make it in advance and then just pop it in the oven and call it a one-pot dinner. You can even freeze it for the ultimate in dinner organisation. Then leisurely take it out and have dinner on the table with almost-zero effort. I’m a fan.
If you enjoy a bit of a fancier mac and cheese, go right ahead to this sundried tomato version. Say hi for me!
Easy Mac and Cheese
Print recipe Ingredients
- 3 cups macaroni or other pasta
- 1/4 cup butter
- 1/4 cup plain flour
- 3 cups milk
- 2 cups grated sharp cheddar
- 1 Large bay leaf
- salt and pepper
- 1 cup breadcrumbs
- 1 cup cheese, grated
Directions
| Step 1 | |
| Pre-heat your oven to 200C. | |
| Step 2 | |
| Cook pasta according to packet directions, but take it off the heat and drain about 3-4 minutes before the end of specified time. It will keep cooking in the oven. | |
| Step 3 | |
| In a large pot, melt the butter and flour over medium heat. Cook this off for about a minute. | |
| Step 4 | |
| Add the milk and bay leaf and stir regularly until the sauce bubbles and thickens. | |
| Step 5 | |
| Add the two cups grated sharp cheddar and stir until melted. Check for seasoning - you DO NOT want to be a wimp here. Remember it's going to fill a large pot and it will be amongst some pretty plain pasta. If you're experimenting with paprika and turmeric, now's the time! | |
| Step 6 | |
| pour all the pasta into a large baking dish and pour sauce over. Mix, cover with breadcrumbs and the extra cup of cheese. If you're anything like me, you'll mix it around a bit and then... dot with butter. #sorrynotsorry | |
| Step 7 | |
| Bake for about 20 minutes until golden and bubbling, and cheese is bronwned on top. | |
Would you say Cracker Barrel extra vintage would be a good cheese choice? And Parmesan?
Yes and yes!
If I made this for my boys they’d think I’d had a knock on the head. Pasta and cheese their two favorite things and not a vegetable in sight. Hmmm. I’m thinking a bowl of broccoli first and then mac and cheese for dessert 🙂 I’m so mean.
yeah I’m not a fan of putting vegetables IN my mac and cheese, because that would be a crime against food. But I leave the accompaniments to my recipes up to the readers – whatever works for their family! Sounds like you’ve nailed your needs with the broccoli bowl situation. Although I have a sneaking suspicion this mac and cheese would never grace your table 😉
I thought I had a winner with pasta and creamy cheese sauce but I tried it yesterday and dinner was a nightmare because there was too much creamy sauce for 6 year old – but I would love your mac and cheese! Lots of creamy sauce is just right for me – though I do need some veg on the side!
I don’t mind a side salad, but sometimes I just want a bowl, a fork, and the couch.