Winter Warmer Mac and Cheese

Ingredients

• 500 g macaroni pasta (dried)
• 50 g butter (unsalted)
• 50 g all-purpose flour
• 600 ml whole milk (warmed)
• 250 g sharp cheddar cheese (grated, divided)
• 150 g mozzarella cheese (grated, divided)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp smoked paprika
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 2 minutes less than the package instructions. Drain and set aside.

2. 2

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

3. 3

   In a large saucepan or Dutch oven over medium heat, melt the butter until foaming.

4. 4

   Whisk in the flour and cook for 1-2 minutes to create a roux, ensuring the raw flour taste is cooked out but the mixture does not brown.

5. 5

   Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon.

6. 6

   Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.

7. 7

   Remove the pan from the heat. Stir in about two-thirds of the grated cheddar and mozzarella until completely melted and the sauce is smooth.

8. 8

   Add the cooked macaroni to the cheese sauce and fold until every piece of pasta is thoroughly coated.

9. 9

   Transfer the mixture to a baking dish. Top evenly with the remaining cheddar and mozzarella cheese.

10. 10

    Bake in the preheated oven for 15-20 minutes, or until the cheese on top is melted, bubbly, and golden brown.

11. 11

    Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly.

Notes

For the best results, grate your own cheese from blocks rather than using pre-shredded bags, as block cheese melts much more smoothly. You can add a pinch of cayenne pepper if you want a subtle kick.

Nutrition per serving

• main
• comfort food
• baked
• vegetarian
• cheesy
• dinner
• winter