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Macaroni Cheese

5/5
The perfect weeknight dinner for the whole family. This baked mac and cheese recipe uses a sharp cheddar cheese that is melted into a rich and creamy cheese sauce for the ultimate cheesy deliciousness. Comfort food at its finest!
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Macaroni cheese, otherwise known as mac n cheese in the US, is a sure family favourite, loved by both children and adults. This baked mac and cheese recipe uses a sharp cheddar cheese that is melted into a rich and creamy cheese sauce for the ultimate cheesy deliciousness. This macaroni cheese recipe is the perfect comfort food and a delicious dinner recipe. Serve with a quick salad for an easy vegetarian dinner for all those busy weeknights.

The last time I made macaroni cheese was for my little sister’s birthday because she loves it. She won’t eat any other pasta. I know, my sister is rather strange. However, macaroni cheese is one of her top favourite dishes. Another plus side of this recipe is that my mum also loves it! My mum doesn’t like anything other than curries. This macaroni cheese and the fish pie is the exception. it’s one of those dishes that if I make, I know it will do down well with everyone.

I like to keep my macaroni cheese recipe simple and basic. You are more than welcome to jazz it up a bit with spice. But there is more than enough cheesy flavour in this recipe that you don’t really need it. You could add some vegetables in to the pasta and make it healthier, but I have never actually done that. I am healthy though, trust me. Albeit to what certain recipes on this blog may indicate.

 

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I like to use cheddar cheese, but you could use any variety of cheese that you want to. Parmesan and mozzarella cheese are very popular in macaroni cheese recipes. I have never tried these cheeses myself, but you could if you wanted to. It is better to use block cheese and grate it at home when you need to use it. As opposed to buying grated cheese, that is. This is because grated cheese has added preservatives in it that can make the sauce lumpy sometimes. However, I also like to cheat sometimes and do use grated cheese occasionally. It’s not the end of the world if you can’t be bothered to grate your own cheese. I’m just trying to convince myself here really.

Technically a roux is supposed to be equal parts butter and flour. But every time I have used that ratio, I have never liked the sauce and it ends up being way to floury and I hate the taste of flour. This ratio has worked out the best for me. I have always ended up with a cheesy sauce that tastes delicious. One thing I must make clear is that do not be tempted to increase the heat. The sauce should be cooked on a low heat the whole time, and this will help to prevent lumps. I have warned you! Trust me, my arms have had a proper exercise every time I made macaroni cheese.

 

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The quantity of macaroni cheese this makes is quite a lot. So, you would need quite a large baking dish (or just use two smaller ones obviously). When you bake the mac and cheese make sure you put it near the top of the oven. If you put it near the bottom or middle of the oven the cheese won’t brown properly and will just end up overcooking the pasta. Don’t blame me if that happens.

This macaroni cheese recipe is the comfort food loved by all.

 

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Macaroni Cheese

by Sadia Halimah Aziz
The perfect weeknight dinner for the whole family. This baked mac and cheese recipe uses a sharp cheddar cheese that is melted into a rich and creamy cheese sauce for the ultimate cheesy deliciousness. Comfort food at its finest!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine British
Servings 8 servings
Calories 550

Ingredients
  

Pasta

  • 500 g Elbow Pasta macaroni
  • 2 L Water
  • 1 tso Salt

Cheese Sauce

  • 100 g Butter
  • 50 g Plain Flour
  • 1 L Milk hot
  • 1 tsp Salt/Namak
  • ½ tsp Black Pepper/Kali Mirch Powder
  • 300 g Cheddar Cheese

Instructions
 

  • In a saucepan add the water and salt then stir until the salt is dissolved and bring it to a boil  
  • Add the pasta to the water and cook for 10-12 minutes on a gentle simmer until the pasta is al dente – al dente refers to when the pasta is cooked just enough to retain a somewhat firm texture with a bit of a bite
  • Whilst the pasta is cooking add the whole milk into a saucepan and bring to a gentle boil
  • In another pan melt the butter completely on low heat before adding the plain flour and cooking for 3-4 minutes whilst stirring continuously until a thick paste forms – this is called a roux
  • Add the boiled milk gradually to the roux, stirring continuously, and cook for 5-7 minutes on medium heat until the sauce has thickened
  • Add the salt and black pepper and cook for 1-2 minutes
  • Remove from the heat then grate the cheese before adding 200g into the white sauce and mix until the cheese melts into the sauce – leave 100g for adding on top of the dish
  • Drain the pasta and add into the sauce then mix until each piece is coated with the cheese before transferring to an ovenproof baking dish and topping with the remaining cheese
  • Bake near the top of a preheated oven at 200°C/400°F/gas mark 6 in the middle of the oven for 20-25 minutes until the cheese is golden brown
  • Your macaroni cheese is ready!

Video

Keyword comfort food, dinner, vegetarian

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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