Oven Baked Macaroni and Cheese
If you want the best macaroni and cheese you have to make your own. This version is deliciously buttery and topped with crumbled bread.
Ingredients
Serves: 6
- 500g macaroni
- 125g butter
- 3 tablespoons plain flour
- ground black pepper to taste
- 2 cups (500ml) milk
- 1 1/2 cups (185g) shredded Cheddar cheese
- 4 slices day-old bread, torn into small pieces
- salt and pepper to taste
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and place in a bowl until required.
- In a large sauce pan, melt 60g butter over medium heat. Add flour and some ground black pepper to taste, stir until a paste-like consistency.
- Add milk and stir continually until sauce starts to thicken; slowly stir in cheese 1/2 cup at a time until all cheese is melted.
- Preheat oven to 180 degrees C.
- Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 20x30cm baking dish.
- Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt remaining butter and pour over bread.
- Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.
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Reviews and Ratings
Global Ratings:
(79)
Reviews in English (61)
After reading other suggestions, I put in 3 times the amount of cheese, used heavy cream instead of milk and did the Ritz cracker topping. This turned out to be the best mac & cheese I have ever had! - 20 Dec 2006 (Review from Allrecipes USA and Canada)
This was my first time making mac and cheese from scratch. Doubled cheese as others suggested and added a bit more salt and pepper. topped with 1 sleeve of crushed Ritz crackers mixed with the 4 Tbls of melted butter. Will make again and add ham or bacon to it. - 24 Jan 2008 (Review from Allrecipes USA and Canada)
Easy to make cheesy delight. I used Gruyere, Fresh Parmesan and Sharp Cheddar and made the topping of 1 sleeve crushed Ritz crackers tossed with .5 stick melted butter. YUM! - 31 Dec 2004 (Review from Allrecipes USA and Canada)