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.
- 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)
Pre-heat your oven to 200C.
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.
In a large pot, melt the butter and flour over medium heat. Cook this off for about a minute.
Add the milk and bay leaf and stir regularly until the sauce bubbles and thickens.
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!
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
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