The Fancy Mac ’n’ Cheese You NEED to Try
The classic Mac ’n’ Cheese to the next level with a rich 3-cheese sauce and a crispy golden topping. This is NOT your average globby mac — this one’s gourmet comfort food at its best!
Ingredients
- 200 g Gruyère cheese coarsely grated
- 200 g Pecorino cheese coarsely grated
- 100 g Parmesan cheese finely grated
- 200 g butter approximately 6 knobs
- 4 tbsp all-purpose flour
- 1 litre full-fat milk
- 1/4 to 1/2 tsp ground nutmeg
- 1/2 tsp white pepper or black pepper if preferred
- 2 pinches of salt adjust to taste
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 400 g Kufto or any macaroni pasta
- Panko breadcrumbs for topping
Instructions
Prepare the Cheese Mix
- Grate the Gruyère and Pecorino using the coarse side of a box grater.
- Finely grate the Parmesan.
- Mix all the cheeses together, setting aside a portion for the topping.
Make the Bechamel Sauce
- Melt the butter in a medium-sized pot over medium-low heat.
- Stir in the flour to form a roux, cooking for 1-2 minutes until fragrant but not browned.
- Gradually add the milk, whisking continuously to avoid lumps. Continue whisking until the sauce thickens.
Season the Sauce
- Add nutmeg, white pepper, salt (carefully due to salty cheeses), garlic powder, and Dijon mustard.
- Reduce heat to low and slowly incorporate the mixed cheeses. Stir until melted and smooth.
Cook the Pasta
- Boil the Kufto pasta in salted water for 5-6 minutes (slightly undercooked as it will bake further).
- Drain and combine the pasta with the cheese sauce.
Assemble and Bake
- Preheat the oven to 180°C (350°F).
- Transfer the mac and cheese mixture into an oiled baking dish.
- Mix the reserved cheese with Panko breadcrumbs and sprinkle evenly over the top.
- Bake in the middle rack for 20-25 minutes until golden and bubbly.
Serve
- Let it rest for 20-25 minutes before serving.
- Enjoy the crunchy, gooey, and cheesy delight as a comforting main or side dish!