Stay in with your five best friends — Cheddar, Gruyere, Pecorino, Camembert, and Red Leicester.
New Year’s Eve Mac & Cheese
This is our old favourite, New Year’s Eve Mac & Cheese.
- 230g Macaroni pasta
- 60g unsalted butter
- 3 tbsp all-purpose flour
- 475ml whole milk
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- salt and pepper
- 90g cheddar cheese, shredded
- 90g Gruyere cheese, shredded
- 65g Pecorino cheese, finely shredded
- 65g Camembert cheese, rind removed and cut into small chunks
- 30g Red Leicester cheese, finely chopped
- 15g bread crumbs
Bring a large pan of salted water to a boil.
Add macaroni and cook for 5 minutes. Strain and set aside.
Heat butter in a cast iron pan or oven-safe saucepan. When butter is melted and foamy, sprinkle over flour, whisk into a smooth paste. Continue to whisk until frothy and light golden brown, about 3 minutes.
Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added.
Cook, whisking regularly, until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from the heat.
Set aside 25g of cheese (a mix of cheddar, gruyere, and pecorino). Slowly add remaining cheese to the pan, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking until cheese is completely melted.
Fold cooked macaroni into cheese sauce. Sprinkle with reserved cheese and bread crumbs. Place in oven on high, for 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving. Enjoy!
- 400 Calories
- 20g Carbohydrates
- 20mg Cholesterol
- 20g Fat
- 20g Saturated fat
- 20g Unsaturated fat
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