The Creamiest, Dreamiest, Cheesiest Mac & Cheese Ever!
It’s a mouthful 😉 The Ultimate comfort-food at it’s best. It will melt in your mouth!
Who doesn’t love Mac & Cheese… This is our Twintastico Twist on the classic Mac & Cheese. Its’ Creamy, it’s Dreamy and you guessed it, it’s Cheesy 😉 and it’s the best.
What you want in your Mac & Cheese is perfectly cooked pasta, in a rich, velvety cheese sauce. With a light, crunchy topping that makes you want to go back for more.
For the topping:
- 50g unsalted butter
- Extra virgin olive oil
- 250g breadcrumbs
- 4 large garlic cloves, minced/finely chopped
- 100g Grated Parmigiano Reggiano
- Salt & Pepper
For the macaroni and sauce:
- 600g dried macaroni
- 250g unsalted butter
- 6tbsp all-purpose flour
- 800ml whole milk
- 200ml heavy/double cream
- 1 tbsp Dijon mustard
- Pinch of grated nutmeg
- 600g coarsely grated strong cheddar
- 150g Grated Parmigiano Reggiano
- 300g Mozzarella shredded
- Salt & Pepper
Preheat oven to 350F/180C. Butter the baking dish.
Make the topping:
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add breadcrumbs and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer to a medium bowl, stir in Parmesan and season with salt and set aside.
Prepare the macaroni and sauce:
In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Season with salt and pepper and add the mustard and mix well. Grate a little nutmeg in and then start to add the cheeses in batches, whisking until each addition is completely melted before adding more. Remove from heat.
Set a large pot of salted water over high heat to boil. Add the macaroni and cook until just al dente.
Drain the macaroni and add to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish. Sprinkle the breadcrumb topping evenly over the macaroni and bake until golden and bubbling, 15-20 minutes. Let cool 15 minutes before serving.