Step-by-Step Instructions
Cook the Pasta:
Bring a large pot of generously salted water to a rolling boil add the dried macaroni and cook it until just shy of fully tender the pasta will finish cooking in the oven so aim for a slightly firm bite
Make the Roux:
In a large saucepan over medium heat melt the butter until foamy then whisk in the flour stirring constantly until it forms a smooth thick paste and loses its raw flour smell this step usually takes two to three minutes
Roast the Spices:
Add in the onion powder paprika garlic and a good pinch of salt whisk constantly letting the spices toast gently with the butter and flour for one to two minutes your kitchen should smell amazing at this stage
Build the Cheese Sauce:
Slowly pour in one cup of milk whisking constantly to prevent lumps then gradually add the rest of the milk as the mixture thickens to a silky sauce
Melt the Cheese:
Lower the heat and add about half of the cheddar cheese and half of the Red Leicester whisk until the cheese is fully melted and the sauce is glossy and creamy
Season and Combine:
Whisk in the Dijon mustard and parsley taste the sauce and adjust salt as needed fold the drained macaroni into the cheese sauce making sure every noodle is smothered
Bake for Crispy Top:
Transfer the saucy pasta to a large baking dish then scatter the remaining cheddar Red Leicester and all the mozzarella over the top bake uncovered at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes until bubbly then finish under the grill for ten minutes until golden and crisp
You Must Know
- Great source of protein and calcium
- Crowd pleaser that doubles easily for a big family meal
- Leftovers make an excellent next day lunch or midnight snack
Cheddar is my favorite in this blend for its sharpness I sometimes sneak a bit more in the topping it reminds me of Sunday dinners growing up when the cheese crust was the prized piece everyone fought over
Storage tips
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