Sometimes you have to keep it basic! This very simple baked macaroni and cheese has no meat unlike my baked chorizo and bacon macaroni and cheese or vegetables. It’s still super delicious in all its plain glory.
There are many ways to make a fabulous mac and cheese. I prefer the route where I start off by making the cheese sauce. Whisk melted butter with flour, cream and grated cheese. I used two cheeses-mozarella and cheddar but other recipes sometimes use Velveeta cheese or Parmesan. After making the sauce, I add in boiled elbow macaroni to the sauce. Once it’s coated in sauce, I transfer it to a baking dish and top with more grated (unmelted) cheddar for a nice cheesy pull and slight crust. You can also sprinkle breadcrumbs at this stage. Let it bake for about 30 minutes or until the cheese on top is nicely browned to your liking.
This recipe pairs so well with fried chicken. I highly recommend my hot honey wings and buttermilk chicken. Leftovers are great for about 4 days in the fridge. Other types of macaroni and cheese on the blog are my Brie mac and cheese, pumpkin mac and cheese and fried mac and cheese balls.
Ingredients
2 cups cooked elbow macaroni
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk/cream
1 teaspoon table salt
1 tablepsoon parsley flakes
1 teaspoon ground black pepper
250g mozzarella cheese, grated
250g cheddar cheese, grated, plus extra 2 cups to top
Instructions
- Melt the butter in a large saucepan.
- Whisk in flour and add the cream, whisking until smooth.
- Season with salt, parsley, and black pepper.
- Next add in the grated cheeses. Stir once the cheese is melted and you see a smooth sauce.
- Pour in the cooked macaroni and stir.
- Get a 8 inch pie pan and transfer the entire thing from step 5 to the pan.
- Sprinkle the extra cheddar cheese on top.
- Bake in a preheated oven at 350°F/175°C until the top of the cheese is slightly brown.
- Serve warm.
- Store leftovers in a dry container for up to 3-4 days.