Ingredients
Main Ingredients
- 400 g macaroni pasta
- 100 g salted butter
- 2 garlic cloves, minced
- 50 g plain flour
- 1 L milk
- 1 teaspoon sweet smoked paprika
- 200 g cheddar cheese, grated
- 100 g mozzarella cheese, grated
Topping
- 50 g cheddar cheese, grated
- 150 g mozzarella cheese, grated or torn
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook for 2-4 minutes less than the package instructions to ensure the pasta does not overcook during baking. Drain and toss with a knob of butter to prevent sticking. Set aside.
- Make roux and sauce: Place an ovenproof pan on medium heat and melt the butter. Add minced garlic and sauté briefly until fragrant. Stir in the plain flour and whisk continuously until it forms a smooth paste.
- Add milk gradually: Slowly pour in the milk a few tablespoons at a time, whisking constantly to avoid lumps. Continue adding the milk gradually while whisking until the mixture is smooth and starts to thicken into a creamy sauce. Stir in the sweet smoked paprika.
- Simmer sauce: Let the sauce simmer gently for 5 minutes until it thickens slightly, stirring occasionally to prevent sticking or burning.
- Preheat oven and add cheese: Preheat your oven to 190°C (375°F). Stir grated cheddar and mozzarella into the sauce along with freshly ground black pepper. Whisk until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with salt, pepper, paprika, or extra cheese as desired.
- Combine pasta with sauce: Add the cooked and butter-coated macaroni pasta to the cheese sauce in the pan. Mix well until all the pasta is evenly coated.
- Add topping and bake: Spread the macaroni and cheese evenly in the pan. Sprinkle the additional grated cheddar and torn/grated mozzarella on top. Place the pan in the preheated oven and bake for 20 minutes until the cheese topping is melted and starting to brown.
- Grill for browning: Move the pan under the grill (broiler) for 2-5 minutes to achieve a golden brown, bubbly, and crispy cheese crust. Keep a close eye to avoid burning.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy your delicious old-fashioned baked macaroni and cheese!
Notes
- Step-by-Step Photos: Refer to the original blog post for helpful photos guiding you through each stage of the recipe.
- Storage: Cool leftovers and store in airtight containers in the fridge for up to 3 days.
- Freezing: Cool completely, then freeze in labeled airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop or in the microwave with a splash of milk added to restore creaminess. Heat until piping hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
