Home » WESTERN » PASTA » Mac & Cheese

Mac & Cheese

For Mac & Cheese


macaroni pasta 400 g

Cheese Sauce

butter 60 g
plain flour 60 g

whole milk 600 ml
double cream 100 ml
garlic minced 6 cloves
truffled mustard 1 tbsp

strong cheddar cheese 200 g
Gruyère cheese 100 g
smoke Gouda cheese 100 g

salt & pepper


cheddar cheese 


  • Parboil the pasta in salted water for 6-7 mins and drain off

  • Melt the butter until foaming then add the flour cook on medium heat for 3 mins to make a roux

  • Add the milk to roux gradually and keep stirring

  • Turn the heat to low and add the cream, garlic, mustard and season to taste

  • Add handful of grated cheese at a time 

  • Add the pasta and stir through and transfer to baking dish then top with more cheddar

  • Bake at 160c for 20-25 mins


  • 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

Notify of
Inline Feedbacks
View all comments
Scroll to Top