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Mac ‘n’ Cheese

Our recipe for what we call a Hug-in-a-Bowl meal.

May 29, 2017

Mac ‘n’ Cheese

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ingredients for six
1 tsp salt
250gm macaroni
crunchy topping
150gm bacon
½ cup fresh
breadcrumbs
50gm grated vintage
cheddar
cheese sauce
60gm butter
60gm flour
850ml milk
60gm grated vintage
cheddar
40gm grated mozzarella
1 cup frozen peas
1 cob of sweetcorn

method

  1. Preheat oven to 180°C.
  2. Fill a large saucepan with water. Add salt and bring water to the boil. Add macaroni to the boiling water, allow water to come back to the boil, cook pasta as per packet instructions (7 to 9 minutes). Drain.
  3. Prepare crispy topping. Cut bacon into 1½ cm dice. Heat one tablespoon of oil in saucepan and fry bacon over medium-high heat for about 3 minutes, until just starting to crisp. Remove from pan and set aside on absorbent paper to drain off oil. Reserve saucepan to make sauce, no need to wash.
  4. Mix cooled bacon with sourdough breadcrumbs and one third of grated cheeses. Set aside.
  5. Make cheese sauce. Heat milk in clean pan (or jug in microwave) to just below boiling point. Melt butter in (bacon frying) saucepan. When bubbling add flour to make a ‘roux’. Stir for a minute on medium low heat to allow flour to cook, and become ‘sandy’.
  6. Start adding hot milk a little at a time to begin with. Stir briskly until mixture is smooth before adding any more liquid. As the sauce becomes more liquid milk can be added in larger quantities until all has been used.
  7. Remove kernels from cob of corn and add to sauce with remaining grated cheeses and frozen peas. Season with salt and pepper to taste. Bring sauce back to the boil then remove from heat.
  8. Stir macaroni through sauce and tip into 2 litre capacity oven proof dish.
  9. Scatter crunchy topping components evenly over surface of dish.
  10. Bake in oven for 20 to 25 minutes until cheese sauce is bubbling and top is crunchy and golden. Serve.

cooks tips

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Use a non-stick pan to make white sauce to avoid any catching or sticking and for ease of washing up.
  • The tastier the cheese, the tastier the finished dish is. Vintage cheddar is for flavour and mozzarella is for stringy texture.
  • Sourdough bread, preferably a day old, makes great crumbs. Better quality bread, better the quality of the crumbs.
  • We use full fat milk and cheese in class.
  • Use unsalted butter and add salt to taste. This will cut down salt intake from using salted butter.
  • Mac ‘n’ Cheese is better eaten on the day of making, straight from the oven. If re-heated it will be fine but not so saucy as the pasta will continue to absorb the moisture.
  • If you like a bit of ‘bite to your mac ‘n’ cheese, add sliced fresh jalapeno chillis (including seeds) to the topping.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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