Baked Mac and Cheese

This is a massive family favourite that freezes exceptionally well. I like to double or triple the recipe and freeze portions in our chest freezer for easy, heat and eat dinners. If you choose to freeze this recipe, I would suggest that instead of using one large baking dish, you grease smaller ones and bake the Mac and Cheese in those, then allow them to fully cool before freezing them for up to 3 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven at 180°C

Step 2

Cook 500g dry macaroni pasta according to package instructions, strain and rinse under cold water to stop the cooking process. Set aside until the sauce is complete.

Step 3

In a heavy bottom pot, melt butter until brown and then add the chicken stock cubes, mustard, and aromat until dissolved.

Step 4

Whisk in the flour until combined with the butter mixture. Cook until the flour is golden and smelling nutty.

Step 5

Slowly pour the milk into the flower and butter mixture in 300ml increments (4 times). Whisk well between additions to ensure there are no lumps.

Step 6

Once all of the milk has been incorporated, whisk the mature cheddar into the sauce. There should be no lumps, and the sauce should ribbon into the pot when the whisk is lifted.

Step 7

Taste the sauce and add salt and pepper according to your taste. Turn the stove off and remove the pot from the heat.

Step 8

Crack, whisk, and add the eggs to the sauce. Stir well. This will thicken the sauce while baking in the oven.

Step 9

Stir the cooked macaroni into the sauce and then spoon the mixture into a greased baking dish.

Step 10

Top with extra mature cheddar and then bake in the oven for 45 to 60 minutes at 180°C until the cheese has melted and become crispy, and the macaroni mixture has set.

Step 11

Allow to cool for at least 20 minutes before serving.