Let’s make this ultra-creamy Macaroni and Cheese Recipe! This classic Baked Mac & Cheese begins with a creamy béchamel sauce, which is transformed into a delicious cheesy sauce flavoured with sharp cheddar cheese, gruyère cheese and a hint of spices. This Macaroni and Cheese is the ultimate comfort food!
- 615 grams (uncooked) Macaroni
- 450 grams Cheddar Cheese
- 450 grams Gruyère Cheese
- 250 grams Mozzarella Cheese
- 1/4 cup All-Purpose Flour
- 1/4 cup Unsalted Butter
- 4 cups Milk
- 1 tsp Paprika
- 1 tsp Grated Nutmeg
- 1 tsp Dijon Mustard
- Pepper and Salt
Grate the cheddar cheese, gruyère cheese and mozzarella cheese and keep it aside. In a large pot, bring some water to a boil and cook the macaroni till just done (make sure not to over cook the macaroni). In a heavy bottom pot, add the butter and allow it to melt completely.
To that, add the all purpose flour and whisk it together to form a roux. Cook it for a little bit till the raw flavour of the flour disappears. Now add one cup of milk and whisk continuously till it blends well with the roux. Keep adding the milk in additions of one cup at a time, whisking continuously till you get a nice smooth sauce.
Lower the heat and season the sauce with Nutmeg, Paprika, Dijon Mustard, Pepper and Salt to taste. Now add the grated cheddar and gruyere cheese to the sauce and keep stirring till the cheese melts and thickens the sauce. Add the cooked macaroni to the sauce and give it a stir so that the macaroni gets well coated.
Preheat the oven to 350F. Pour half of the Mac and Cheese into an oven safe dish and layer it with the shredded mozzarella cheese. Now add the remaining Mac and Cheese and finally top with the remaining cheddar and gruyère cheese. Place it in the oven and bake until the cheese has melted and a lovely golden crust forms on the top. Allow the Mac and Cheese to cool for about 5 minutes before serving.