Baked Mac and Cheese

Mac and cheese is one of my favourite things to eat, yet I’d never made it before.


  • 250g macaroni
  • Chicken stock

For the roux:

  • Butter
  • Flour
  • 500-750ml Milk
  • 150g Mozzarella
  • 150 truffled Cheddar freshly grated
  • 150 Gruyère

Yes this is a VERY cheese version. The cheese should be freshly grated, not pre-grated as that contains anti caking agent.


  • Salt
  • Pepper
  • MSG
  • Nutmeg
  • Smoked paprika
  • Garlic powder
  • Mustard


  • Panko breadcrumbs
  • Butter – melted

Start step 1 and 2 at the same time.

  1. Boil macaroni in chicken stock with just enough water to cover the pasta, you can top up if it runs dry. Cook for 2 minutes
  2. To make the roux, melting butter and flour (50/50 ratio) until thick. Then very slowly pour in heated milk and stir until the mixture is smooth and bubbling. About 1/2 through add smoked paprika, mustard, garlic powder, nutmeg, salt and cracked pepper and stir until smooth. 

Slowly add to roux the Cheddar, Gruyère, lastly Mozzarella stirring non-stop.

Do salt check, add more if needed. 

Mix the roux cheese mix with the macaroni and transfer to an oven proof dish. 

Melt butter and pour over breadcrumbs add on top to give it a crust

Put onto over for 25 minutes

This version is based on this: