Pasta and cheese. So sinful, so damn delicious. The Boy Next Door and I had been drooling chatting about making mac n cheese for a week. As you know, we like to go a little wild on a Sunday and indulge in all things sugary, carb loaded and anything that generally goes straight to your thighs.
We decided to go through with our mac n cheese craving last weekend and settled on baked mac n cheese for lunch. If you like cheesy, crunchy, carby pasta with a bit of a kick, then you’ll love this recipe. The cayenne and mustard powder add some punch to the pasta, making it so flavoursome and so unbelievably tasty.
This recipe is awesome. You’re missing out on a good thing if you don’t make it!
- 6 tbsp butter
- 4 tbsp flour
- 1 1/2 tbsp mustard powder
- 1 1/2 tsp cayenne powder
- 3 cups whole milk
- 1/2 cup double cream
- 500g macaroni pasta
- 3 cups cheddar, grated
- 1 cup parmesan cheese, grated
- salt & black pepper
- 5 tbsp butter
- 1 1/2 cups fine bread crumbs
- Preheat your oven to 220°c.
- Cook the pasta according to its directions, but undercooking by 2 minutes. Drain and set aside.
- Melt the butter in a saucepan, over a low-medium heat, then add the flour, mustard powder and cayenne.
- Whisk continuously for around 3 minutes, until the mixture is smooth. Add the milk, cream, and a pinch of salt and pepper and bring to a slow simmer.
- Add half of the grated cheese to the mixture and stir until smooth.
- Pour the mixture over the pasta and combine until the pasta is well coated.
- Butter the sides of a large casserole dish and add in the pasta mixture, sprinkling the remaining cheese on top.
- In a small pan, melt the butter and stir in the bread crumbs until combined. Sprinkle the breadcrumbs on top of the cheese.
- Place the mac n cheese in the oven and bake for 12-15 minutes, until the top is golden brown.