I always want to call mac and cheese 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: voila! easy mac and cheese.
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.
Homemade mac and cheese can be a real bummer if not done right, and I know plenty of people who have attempted it and never bothered again because it looked anaemic and tasted like glue. I feel ya. That’s what happened to me the first few times, but I was determined to crack the mac code.
Find the rules thusly:
- 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. Don’t be shy! Parmesan-style, gruyere, vintage cheese, the stronger the better.
- Same goes with the salt, you’re gonna need more salt than you think is ever necessary. It can get mighty bland if you’re a lax hand with the flavouring, and then you’re entering glue territory aka hell
- A smidge of mustard. Not so much that it tastes like a cheeseburger, but enough piquancy to get yourself going
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!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
Pin
Description
Not the miserable mac and cheese that can strike when you first start making it from scratch – it’s rich, creamy, and every bit as good as the boxed stuff of dreams.
Ingredients
- 3 cups macaroni or other small pasta
- 1/4 cup butter
- 1/4 cup plain flour
- 3 cups milk
- 2 cups grated sharp cheddar or tasty cheese (The stronger the better – or mix one cup sharp/tasty cheese with one cup grated parmesan)
- 1 Large bay leaf
- salt and pepper
- 1 cup breadcrumbs
- 1 cup grated sharp cheddar or tasty cheese (to top the dish)
Instructions
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
Keywords: mac and cheese, easy mac and cheese, macaroni and cheese, homemade mac and cheese, homemade macaroni and cheese
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.
Im all for lots of sauce, I hate it when you put it in the oven to crisp the top and the macaroni eats all the sauce!
It happens far more than I’d like! Greedy bloody pasta.