You can’t beat it: a rich, cheesy bowl of baked pasta. My recipe for mac and cheese is kept simple and vegetarian, using three types of cheese, because more cheese is always better. You could obviously add bacon or other protein if you fancy it or you don’t want it to be vegetarian. You could substitute the other cheeses for more cheddar as well, if you prefer!
The breadcrumbs on top are totally optional, but they do add a really satisfying crunch before you reach the creamy, cheesy sauce underneath. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Ultimate Macaroni Cheese
Ingredients (serves four)
40g unsalted butter
3 tbsp plain flour
1 tsp paprika
2 cloves garlic
1 tbsp Dijon mustard
2 tbsp double cream
200g extra mature cheddar, grated
75g gruyere, grated
75g Applewood Smoked Cheese, grated
400g macaroni pasta
1 tbsp panko breadcrumbs
25g parmesan, grated
1. Start by melting the butter in a large saucepan over a medium-low heat. Once melted, add the flour and cook for a few minutes more to form a paste. Add the paprika and the crushed garlic and cook for a further minute or two. Add the milk, a little at a time, whisking between additions until thickened.
2. Meanwhile, put a large pan of water on to boil, add the veg stock pot or cube. Once boiling, add the pasta and cook for 2-3 minutes less than packet instructions.
3. Once you’ve added all the milk to the sauce and it has thickened, preheat your oven to 180c (fan) and remove the saucepan from the heat. Add the mustard and all of the grated cheese and stir to combine/melt the cheese. Add salt and pepper to taste.
4. Add the double cream and the cooked pasta to the sauce and toss to coat. Pour the pasta into a baking dish, then top with the breadcrumbs and parmesan. Bake for 20 minutes until golden and bubbling. Leave to stand for five minutes and then DIG IN!