Description
This classic Macaroni Cheese recipe offers a creamy and cheesy béchamel-based sauce combined with perfectly cooked macaroni pasta. It features versatile serving ideas including prosciutto cups, Croque Monsieur, and stuffed, breaded macaroni cheese balls, making it a comforting and adaptable dish perfect for any occasion.
Ingredients
Scale
Macaroni Cheese Base
- 300g Macaroni Pasta
- 250g Mature Cheddar, grated
- 50g Parmesan, grated
- 30g Unsalted Butter
- 45g Plain Flour
- 500ml Whole Milk
- 1 tsp Dijon Mustard
- Sea Salt and Pepper, to taste
For Prosciutto Cups
- 4 slices Prosciutto
- Crispy Onions, for topping
- Fresh Chives, for garnish
For Croque Monsieur
- 2 slices Sourdough Bread
- 2 slices Ham
For Macaroni Cheese Balls
- Mozzarella Cheese, for stuffing
- Egg, for breading
- Flour, for breading
- Breadcrumbs, for breading
- Vegetable Oil, for frying
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add macaroni pasta. Cook according to package directions until al dente. Drain the cooked pasta thoroughly and set aside.
- Make Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the plain flour and whisk continuously to form a smooth roux. Cook this mixture for about 1 minute, taking care not to brown it.
- Add Milk: Gradually pour in half of the whole milk while whisking constantly to prevent lumps from forming. Slowly add the remaining milk, continuing to whisk until the sauce is smooth and has thickened slightly.
- Add Cheese and Seasonings: Stir in the grated mature cheddar and Parmesan cheese until melted and smooth. Add the Dijon mustard and season with sea salt and freshly ground pepper to taste, mixing thoroughly to combine all flavors.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce until each piece is well coated, ensuring an even distribution of creamy cheese throughout the pasta.
Notes
- For al dente pasta, watch the cooking time carefully according to the package instructions.
- The Dijon mustard adds a subtle tang to the cheese sauce—adjust quantity as preferred.
- Use fresh cheeses for best melting and flavor results.
- For macaroni cheese balls, chill the mixture before shaping and stuff with mozzarella for a gooey center.
- Prosciutto cups and Croque Monsieur represent creative serving ideas, but the base macaroni cheese can be enjoyed on its own or with your favorite toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
