Name: Macaroni and Cheese recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Cuisine: american
Ingredients: 1/2 cup fresh breadcrumbs; 20 g parmesan cheese finely grated; 1 tbs fresh curly parsley chopped; 1 tbs olive oil; 300 g macaroni; 175 g bacon rashers chopped; 2 cups milk; 1/4 cup thickened cream; 50 g butter; 1/4 cup plain flour; 2 tsp wholegrain mustard; 1 1/2 cups tasty cheese grated

by Mrs Tempest Last updated on 03/29/2023

In theory, you shouldn’t ever have bad macaroni cheese. It has all the markings of food perfection. Yet sometimes it’s a bit dry or the pasta is overcooked. For macaroni cheese perfection every time this is the recipe you need to follow. The secret lies in the addition of cream to the white sauce, which adds extra flavour and moisture. There is the perfect amount of silky white sauce to coat every piece of perfectly cooked pasta. Each spoonful of this macaroni cheese has bites of salty bacon and pops of mustard and the crunchy cheesy breadcrumb topping seals the deal. This is team Best Recipes favourite macaroni cheese, gracing our tables all year round. Serve as a main meal with a salad or take a leaf out of our US friends’ book and serve as a side, along with coleslaw, at your next family barbecue. - Australia's Best Recipes Team

Ingredients

1/2 cup fresh breadcrumbs
20 g parmesan cheese finely grated
1 tbs fresh curly parsley chopped
1 tbs olive oil
300 g macaroni
175 g bacon rashers chopped
2 cups milk
1/4 cup thickened cream
50 g butter
1/4 cup plain flour
2 tsp wholegrain mustard
1 1/2 cups tasty cheese grated

Method

Step 1

Preheat oven to 180C. Grease a 5 cm deep, 6 cup capacity baking dish. Combine breadcrumbs, Parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.
Step 2

Cook pasta in a saucepan of salted water following packet directions until just tender. Drain.
Step 3

Meanwhile, heat remaining oil in a frying pan. Add bacon and cook until crisp.
Step 4

Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 or 2 minutes. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium.
Step 5

Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and cheese. Season with salt and pepper.
Step 6

Cook for 2 minutes or until combined and cheese is melted.
Step 7

Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden.

Recipe Notes

from Australia’s Best Recipes team

What cheeses go best in macaroni cheese?

Macaroni cheese is a wonderfully versatile recipe, and you can really play with adding your favourite cheeses, or use it as a way to use up the ends of any blocks of cheese you have in the fridge. This recipe keeps it classic with tasty cheese in the creamy sauce and salty parmesan in the breadcrumb topping. Other ideas for cheeses to try include vintage cheddar, gouda and gruyere.

What goes best with mac and cheese?

Macaroni cheese can be served as either the main or a side, so the options to serve with it are endless! It's great served on the side with barbecued and grilled meats or burgers, or if it's your main, a bowl of mixed roasted vegetables in winter or a light, fresh zingy salad in summer would both work well.

What is the best cheese for macaroni cheese?

This recipe uses tasty cheese (which is another name for cheddar) in the sauce as well as parmesan in the crunchy topping. Tasty cheese is a solid all-rounder, with a sharp punchy bite. Some fancy recipes use gruyere, which adds a rich, almost nutty ooze, but it comes as a price. We’d rather use cheddar or maybe a pizza blend (that’s a mixture of mozzarella, cheddar and parmesan) and save the gruyere for a cheese platter. As for the topping, parmesan is the classic choice to go with breadcrumbs as it is a hard cheese and will keep the crumbs stay crisp rather than soggy from too much oil.

Can I make ahead and freeze?

Yes and yes! Not only can you freeze the whole dish but also leftovers. To freeze the whole dish, cook the recipe as directed but don’t bake it. Instead, allow your macaroni cheese to cool to room temperature. Cover tightly with plastic wrap and then a layer of foil for further insulation. Defrost it in the fridge overnight. If you forget to take it out of the freezer you can cook the macaroni cheese straight from frozen. Remove the foil and plastic, replace the foil. Cook covered for about 40 minutes and then uncovered for 20 minutes or until golden. To check if it’s warmed through, put a knife into the centre of the bake and then lightly touch it. If the knife is hot you’re ready to go! Because this generous recipe serves 6, depending on the size of your household, there may be leftovers. If so, cut the remaining cooled mac and cheese into pieces and transfer to an airtight container or snap lock bag, in a single layer, and seal well. It will keep for up to two months.

Why is my white sauce lumpy?

It’s all about adding the milk. This stage is something you don’t want to rush. When you make your roux (that’s the technical term for the butter and flour mixture), make sure you stir until bubbles appear. At this stage take the saucepan from the heat and slowly start adding the milk. While professionals use a wooden spoon, it’s safer to use a whisk. Add a bit of the milk and whisk until the mixture is smooth, then add another splash. When all the milk has been added, return the saucepan to the heat. Then you can swap to a wooden spoon and cook, stirring constantly, until the sauce thickens.

What pasta should I use for macaroni cheese?

Macaroni comes in two forms. While both are tube-shaped, one is straight and the other slightly curved (known as elbow macaroni). Both can be used interchangeably. Large tubular pasta like penne and rigatoni or even fusilli can be used but the smaller shapes work best. Keep a look out for Cavatappi, which is a hollow spiral, this has more nooks and crannies for the sauce to sneak into. It also has the advantage of being ridged, as these ridges assist the sauce adhere to the pasta.