The Creamiest Mac & Cheese

Ingredients

• 50 g butter (for the roux)
• 50 g all-purpose flour (for the roux)
• 500 ml milk (full fat recommended)
• 200 ml cooking cream (heavy cream)
• 1 tbsp tomato paste (concentrated)
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder (granulated garlic)
• salt (to taste)
• black pepper (to taste)
• 150 g cheddar cheese (grated)
• 150 g mozzarella cheese (grated)
• 100 g parmesan cheese (divided; some for the sauce and some for the crust)
• 400 g macaroni pasta (boiled according to package instructions)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a large pan or cast iron skillet, melt the butter and add the flour. Cook them together for about one minute, stirring constantly to create a roux.

3. 3

   Gradually pour in the milk and the cooking cream, whisking continuously to form a smooth base for the sauce.

4. 4

   Add the concentrated tomato paste, Dijon mustard, smoked paprika, granulated garlic, salt, and pepper. Stir well to incorporate the aromatics.

5. 5

   Turn off the heat. Add the grated cheddar, mozzarella, and a portion of the parmesan cheese.

6. 6

   Mix well until the cheeses are completely melted and the sauce is smooth and creamy.

7. 7

   Add the pre-boiled pasta to the sauce and stir until every piece is thoroughly coated.

8. 8

   If not already in one, transfer the mixture to a cast iron skillet or an oven-safe baking dish.

9. 9

   Grate the remaining parmesan cheese over the top to create a layer for gratinating.

10. 10

    Place the skillet in the oven and bake for approximately 15 minutes at 200°C until the top is golden and bubbly.

Notes

The addition of tomato paste and Dijon mustard doesn't change the flavor profile entirely but adds significant depth and aroma to the cheese sauce.

Nutrition per serving

• main
• pasta
• mac and cheese
• comfort food
• baked
• vegetarian