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This mac and cheese is the definition of comfort food and always steals the show at family gatherings. The ultra creamy sauce combines cheddar Red Leicester and mozzarella for a gooey bake that never lasts long in my house. The gently roasted spices take the flavor from nostalgic to restaurant quality.
I first whipped this up for a birthday potluck and there were no leftovers which always tells me a recipe is a keeper
Ingredients
- Dried macaroni: Choose traditional elbow macaroni for best texture and choose a quality brand for al dente results
- Butter: Adds richness and silkiness to the roux use a good unsalted butter for best flavor
- Flour: Thickens the sauce choose all purpose for a foolproof roux
- Milk: The base of your cheese sauce choose whole milk for the creamiest texture
- Cheddar cheese: Sharp and tangy select extra mature for a deeper bite
- Red Leicester cheese: Adds nutty warmth and orange color select a block and grate yourself for better melt
- Mozzarella cheese: Gets you those epic cheese pulls and creaminess try low moisture for best bake
- Onion powder and garlic granules: Build deep savory layers choose fresh spices for boldest flavor
- Paprika: Brings gentle heat and gorgeous color try smoked for added depth
- Dijon mustard: Enhances the cheese flavor do not skip it
- Parsley: Brightens and adds color use fresh if possible but dried works well
- Salt: Essential for balancing all the cheesy richness
Step-by-Step Instructions
- Cook The Pasta:
- Bring a large pot of generously salted water to a rolling boil add the dried macaroni and cook it until just shy of fully tender the pasta will finish cooking in the oven so aim for a slightly firm bite
- Make The Roux:
- In a large saucepan over medium heat melt the butter until foamy then whisk in the flour stirring constantly until it forms a smooth thick paste and loses its raw flour smell this step usually takes two to three minutes
- Roast The Spices:
- Add in the onion powder paprika garlic and a good pinch of salt whisk constantly letting the spices toast gently with the butter and flour for one to two minutes your kitchen should smell amazing at this stage
- Build The Cheese Sauce:
- Slowly pour in one cup of milk whisking constantly to prevent lumps then gradually add the rest of the milk as the mixture thickens to a silky sauce
- Melt The Cheese:
- Lower the heat and add about half of the cheddar cheese and half of the Red Leicester whisk until the cheese is fully melted and the sauce is glossy and creamy
- Season And Combine:
- Whisk in the Dijon mustard and parsley taste the sauce and adjust salt as needed fold the drained macaroni into the cheese sauce making sure every noodle is smothered
- Bake For Crispy Top:
- Transfer the saucy pasta to a large baking dish then scatter the remaining cheddar Red Leicester and all the mozzarella over the top bake uncovered at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes until bubbly then finish under the grill for ten minutes until golden and crisp
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Cheddar is my favorite in this blend for its sharpness I sometimes sneak a bit more in the topping it reminds me of Sunday dinners growing up when the cheese crust was the prized piece everyone fought over
Storage tips
Let the mac and cheese cool completely then cover tightly and store in the fridge for up to four days It reheats beautifully in the oven with a splash of milk to bring back creaminess or you can microwave individual portions for a quick bite
Ingredient substitutions
If you cannot find Red Leicester swap with more cheddar or try Colby Jack For a bit of heat sprinkle in cayenne instead of paprika Gluten free pasta and flour roux also work if needed
Serving suggestions
Serve this as a main dish with a simple green salad or pair as a comforting side with roast chicken barbecue or baked beans A dollop of hot sauce or a scatter of crispy fried onions on top is a family favorite finishing touch
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Cultural and historical context
Macaroni and cheese has roots reaching back to England where it was a staple comfort food and it became a classic in North America thanks to its easy adaptability This version borrows from both British and American traditions with Red Leicester nodding to its English origins
Frequently Asked Questions About the Recipe
- → What cheeses create the signature flavor?
Sharp cheddar, nutty Red Leicester, and creamy mozzarella combine for a rich, well-rounded cheese sauce with great melt and flavor depth.
- → How do I prevent lumps in the sauce?
Whisk milk into the butter-flour roux gradually and keep stirring until the sauce is smooth before adding cheeses.
- → Can I prepare the macaroni bake ahead of time?
Yes. Assemble, cover, and refrigerate before baking. Add extra oven time to heat through when ready to serve.
- → What’s the best way to get a crispy golden top?
Generously sprinkle with cheese, bake until bubbling, then grill briefly for a golden, crisp and bubbly crust.
- → Are there optional spices or herbs to enhance flavor?
Try adding parsley, thyme, or a pinch of cayenne for a touch of freshness or heat to suit your taste.
- → How should I store leftovers?
Cool completely, cover tightly, and refrigerate for up to four days. Reheat gently with a splash of milk for best results.