Macaroni and cheese has to be the ultimate comfort food. It’s one of those things that I seem to only really have at large family gatherings or on occasions like Christmas, where there’s lots of food floating around. That being said, it works great as either a main course or side and is endlessly customisable – creamy, gooey, cheesy, and so comforting.
In this recipe, we’ll take things to the next level by using a blend of four to five different cheeses, which are combined to create a rich, velvety sauce that clings to each piece of al dente pasta. For me, a good mac and cheese is one that has a flowy, creamy sauce and perfectly golden, crispy top. This one should serve 4-6 people depending on appetite, but feel free to make a little extra, its dangerously addictive.
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A few things to know before you start:
NO pre-grated cheese – The pre-grated stuff is covered in anti-caking agents like potato starch which stop the cheese from melting smoothly. If you want a smooth, creamy sauce, grate your own cheese. It’s worth the effort.
Low-moisture mozzarella – It melts in a cleaner way than fresh mozz and contains less water – it’ll give your sauce that subtle but satisfying stretch factor.
Cook till al dente – You want your pasta to be al dente when adding to the cheese sauce, as it’ll finish cooking in both the pot and the oven, soaking up the sauce perfectly.
Pasta water – Reserve a cup or two. It’s helps to bind everything into a cohesive, silky-smooth sauce.
Moderate heat – High heat can cause your cheese sauce to split or turn grainy. Low and slow for the win.
Let it rest– 20 minutes of resting time helps things to settle for more even slicing.
Feeds 4-6 hungry people.
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