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Mac & Cheese

For Mac & Cheese


dried penne pasta 300 g

Cheese Sauce

butter 60 g
plain flour 60 g
warm whole milk 700 ml
dijon mustard 1 tbsp
grated strong cheddar cheese 240 g
grated gruyere cheese 100 g
egg yolk 1 pc
double cream 50 ml
salt & pepper

Garlic Breadcrumbs

melted garlic butter 80 g
panko breadcrumbs 100 g


grated strong cheddar 150 g
garlic breadcrumbs
grated Parmesan 10 g
salt 1 pinch


  • Foam butter then mix in flour to make roux

  • Add milk gradually stirring to combine

  • Season with dijon, salt and pepper

  • Stir in cheddar and gruyere then beat in yolk with cream

  • Part boil pasta for 6 mins

  • Stir pasta through cheese sauce then add to oven proof dish

  • Top with more cheese then garlic crumbs and bake at highest temperature for 8 mins until golden oozing


  • Cook flour: cook out raw flour taste
  • Adding liquid to roux with temperature difference : avoid lumping
  • Adding liquid to roux little by little: avoid lumping


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
  • Roux stage: white, blond, brown, dark brown
  • Cheese fat will split out if oven is too hot

credit to chefthombateman

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