Indulge in my favorite comfort food, the creamy gooey mac n cheese. Super rich, you can’t get enough of it, but prepare yourself for 2 days fasting after that 🙂
Saying it’s the best mac n cheese, has no exaggeration! Try my no fail recipe!
- 400g elbow macaroni
- 500ml milk
- 250 ml heavy cream
- 2 tbsp flour
- 2 tbsp butter
- 150g shredded cheddar cheese
- 150g shredded mozarella
- 150g shredded gruyere
- 1/2 tsp garlic powder
- 1 tsp salt
- a dash of nutmeg (optional)
Cook the pasta 3 minutes less than the written directions. Different brands of macaroni cook at different rates; be sure to read the instructions. You don’t want it mushy, it will absorb from the milk and cream in the oven.
In a pot combine milk, cream, garlic powder, salt, nutmeg and flower and then bring it to heat, this way you don’t get lumps.
Whisk it until they start to get viscous then add the butter to melt. Remove the pot from the heat and add the cheese.
Set the cheese sauce aside for 6-7 minutes then add the macaroni.
Heat the oven to 350ºC.
Pour the mixture into the prepared casserole dish. Scatter breadcrumbs over the top. Bake until browned, about 25 minutes.
It serves 4 people for main dish and 8 for a side one. You can easily cut in half the ingredients. But trust me you don’t want to. Thinking of leftovers for dinner or next day lunch will make you feel better.
A small tip: you can choose any cheese you like, but make sure you always put gruyere or sharp cheddar for a deep flavor.