World's Best Mac & Cheese

World's Best Mac & Cheese 


  • 225g of macaroni (2 cups)
  • 2 TBS butter
  • 1 1/2 TBS plain flour
  • 240ml hot chicken broth (1 cup)
  • 120ml  milk (1/2 cup)
  • 60g  shredded Gruyere cheese (1/2 cup)
  • 60g  shredded red Leicester cheese (1/2 cup)
  • 60g cup shredded strong cheddar cheese (1/2 cup)
  • 3 TBS freshly grated Parmesan cheese
  • freshly ground black pepper to taste
  • a dash of Tabasco sauce
For topping:
  • a bit of Parmesan, Cheddar, Gruyere and red Leicester cheese grated and mixed together with a few bread crumbs


  1. Pre-heat the oven to 200*C/400*F. Lightly butter a large shallow casserole dish and set aside.
  2. Grate all your cheeses and mix them together in a bowl. Set aside.
  3. Bring a large pot of slightly salted water to the boil and add the macaroni. Cook according to the package directions, draining it while it is still a tad bit undercooked. Drain it well and rise with cold water. Set aside.
  4. Make the sauce by melting the butter over medium heat in a heavy saucepan. Stir in the flour, mixing well and allow to cook for about a minute. Add the chicken broth, whisking it in vigorously until the mixture is thickened and smooth. Whisk in the milk. Heat thoroughly. Stir in 1/2 of the cheese mixture until it is well melted and amalgamated. Season to taste with black pepper and tabasco sauce.
  5. Place about 1/3 of the cooked macaroni in the buttered dish. Pour over 1/3 of the cheese sauce. Sprinkle on 1/2 of the reserved cheese. Repeat layering until you finish up with the final 1/3 of the cheese sauce. Sprinkle the top with a final layer of the cheese bits mixed with the bread crumbs.
  6. Bake in the heated oven until nicely browned and bubbling. Remove from the oven and enjoy!


If you can't get Red Leicester cheese, just use cheddar in its place. Gruyere can be substituted with Swiss cheese. Place your baking dish on a baking tray as it can bubble over.

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