The BEST Macaroni Cheese
About this recipe
Satisfy your comfort food cravings with this indulgent macaroni cheese recipe! Creamy, cheesy, and utterly delicious, it's a dish that never fails to delight. What's even better? You can make the cheese sauce in advance, saving you time when you're craving a hearty meal. Perfect for busy weeknights or lazy weekends, this recipe is a game-changer for any mac and cheese lover.
What sets this recipe apart is the attention to detail in flavor enhancement. By roasting the spices before adding them to the milk, you'll infuse the sauce with a depth of flavor that takes it to the next level. Say goodbye to any hint of chalkiness in your cheese sauce and hello to a rich, velvety texture that coats every bite of pasta perfectly.
But wait, there's more! This macaroni cheese isn't just for traditional oven cooking. If you're the proud owner of an air fryer with an appropriate-sized tray, you can adapt this recipe to cook in your air fryer too. It's a fantastic option for those hot summer days when you want to avoid heating up the kitchen or when you simply want to try something different.
And let's not forget our vegetarian friends – this recipe is entirely meat-free, making it a great option for anyone looking to add more plant-based meals to their repertoire. Whether you're a dedicated vegetarian or simply trying to incorporate more meatless meals into your diet, this macaroni cheese won't disappoint.
So why wait? Dive into a bowl of creamy, cheesy goodness today and experience the ultimate comfort food satisfaction. With its make-ahead cheese sauce, flavor-enhanced spices, and adaptability for air fryer cooking, this macaroni cheese recipe is sure to become a staple in your kitchen.
The Best Macaroni Cheese FAQs
Can macaroni cheese be made in advance?
Yes, you can make your cheese sauce in advance then when needed add the boiled macaroni and bake in the oven! I dont recommend mixing the cheese sauce and leaving it as it may result in the macaroni cheese being more pie like.
What can I serve Macaroni Cheese with?
I recommend serving with Roast Chicken and Garlic Potatoes.
What cheese is best for Macaroni Cheese?
For texture (that goeey stringy cheese), I recommend Gouda, Mozzerella and Gruyère then for taste I recommend cheddar, Red Leicester, Monteary Jack, Colby.
Why is my Macaroni Cheese dry?
This recipe is definetly not dry! It's packed with sauce however if you prefer a super wet Macaroni Cheese check out my Creamiest Macaroni Cheese.
Ingredients
- 450g macaroni, dried
- 100g butter
- 75g flour
- 900ml-1000ml milk
- 175g cheddar cheese
- 150g Red Leicester cheese
- 125g mozzarella
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp dijon mustard
- 1 tbsp parsley
- salt to taste
- 900g macaroni, dried
- 200g butter
- 150g flour
- 1800ml-2000ml milk
- 300g cheddar cheese
- 300g Red Leicester cheese
- 250g mozzarella
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp garlic granules
- 2 tbsp dijon mustard
- 2 tbsp parsley
- salt to taste
- 1.35kg macaroni, dried
- 300g butter
- 225g flour
- 2.7L-3Lmilk
- 525g cheddar cheese
- 450g Red Leicester cheese
- 375g mozzarella
- 3 tbsp onion powder
- 3 tbsp paprika
- 3 tbsp garlic granules
- 3 tbsp dijon mustard
- 3 tbsp parsley
- salt to taste
Ingredients
- 15oz macaroni, dried
- 3.5oz butter
- 2.6oz flour
- 900ml-1000ml milk
- 6oz cheddar cheese
- 5.29oz Red Leicester cheese
- 4.4oz mozzarella
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp dijon mustard
- 1 tbsp parsley
- salt to taste
- 32oz macaroni, dried
- 7oz butter
- 5.2oz flour
- 1800ml-2000ml milk
- 10.5oz cheddar cheese
- 10.5oz Red Leicester cheese
- 8.8oz mozzarella
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp garlic granules
- 2 tbsp dijon mustard
- 2 tbsp parsley
- salt to taste
- 47oz macaroni, dried
- 10.5oz butter
- 8oz flour
- 2.7L-3Lmilk
- 18.5oz cheddar cheese
- 16oz Red Leicester cheese
- 13oz mozzarella
- 3 tbsp onion powder
- 3 tbsp paprika
- 3 tbsp garlic granules
- 3 tbsp dijon mustard
- 3 tbsp parsley
- salt to taste
Instructions
Prepare your Macaroni
- Boil the macaroni according to package instructions.
- Drain and set aside.
Create the Roux:
- In a large saucepan, melt the butter over medium heat.
- Add the flour gradually,around a tablespoon at a time, stirring continuously until it forms a clumpy mixture. If you unsure watch my video to see what texture you are looking for.
- Incorporate onion powder, salt,paprika, garlic granules, and Dijon mustard into the roux. Stir well to combine.
- Pour in roughly 250ml of milk at a time, stirring continuously to achieve a smooth mixture, this gradual addition helps prevent lumps. Be patient; it's worth it!
- Add half of the freshly grated Cheddar and Red Leicester cheese to the roux mixture, reserving the mozzarella for later.
- Stir until the cheese is completely melted and the sauce is velvety.
- Gently fold the cooked macaroni into the cheese sauce, ensuring every piece is coated.
- Preheat the oven to 180°C (350°F).
- Transfer the macaroni cheese to a baking dish and sprinkle the remaining half of your cheese mix alongside the grated mozzarella on top then sprinkle some parsley
- Bake for 15-20 minutes then grill for 10 minutes to get a crunchy cheesy topping.
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