A classic dish is a classic for a reason. Perfectly cooked pasta mixed with a gooey, cheese sauce. This classic mac n’ cheese is quick to put together and even quicker to eat.
The reason I like this recipe so much is because you can vary this recipe infinitely. Add some Dijon mustard and you have a French twist or add whipping cream and cream cheese for extra creaminess. Serve it as a main dish on its own with a salad, or as a side dish to your grilled meat or vegetables.
Foolproof cooking
This recipe is almost foolproof to get wrong, but my best trick with making the perfect cheesy sauce is to make sure to cook out the flour properly and let the cheese melt slowly.
Freezing and defrosting
The base can be done in advanced and reheated to add a different flavour for each night. If you want to freeze this recipe, I have had the best results to avoid a grainy consistency to freeze the sauce before putting the cheese in, when it is still a basic béchamel sauce. Defrost in the fridge over night and then re-heat on low before adding in the cheese to let it slowly melt.
Let me know in the comments below how you get along and if you snap a photo, don’t forget to tag me on Instagram so I can see it.
Variations
Add a spoonful of Dijon mustard for a French twist or a spoonful of taco seasoning for a different flavour palate. Another favourite is this creamy version or why not try it with blue cheese instead. For a crunchy twist, try my baked mac n’ cheese with a panko topping. During Halloween, try my spooky green Halloween mac n’ cheese.
Classic Mac n’ Cheese
Ingredients
- 40 gram butter
- 2 tbsp flour
- 1 garlic clove minced
- 300 ml milk
- ¼ tsp salt
- A pinch of pepper
- 200 gram medium cheddar cheese
- 100 ml Pasta water optional
Instructions
- Cook the pasta according to the instructions on the package. Save some of the pasta water for later, if you desire a more saucy sauce.
- Melt butter in a sauce pan. Add the flour and stir until grainy and cooked through.
- Peel and mince the garlic and add to the sauce pan, let cook for about a minute. Make sure you don’t burn the garlic.
- Add the milk and whisk vigorously to avoid lumps.
- Add salt and pepper and let cook together. Be careful so it doesn’t boil over.
- Cook until sauce has thickened, about five minutes.
- Add the shredded cheese to the pot and let slowly melt while you keep stirring.
- If the sauce seems too thick, add some of the pasta water and stir again.
- Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.