Mac 'n cheese

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Boil a pot of water, salt generously and cook pasta until al dente. Drain and rinse in cold water to prevent them sticking together.⁠

Step 2

Melt butter on medium heat and add onion and garlic with a pinch of salt. Sweat until softened and fragrant without letting them colour or the butter brown.⁠

Step 3

Add in the flour, move and scrape until it’s incorporated and cook for a couple of mins. You will have made a roux essentially with the butter and flour. Stir in mustard.⁠

Step 4

Using a whisk, bit by bit, add in your milk. You’re making a bechamel here. The milk will seize upon each addition but keep whisking and adding until you have a nice thick texture that runs thickly off the whisk rather than dropping slowly. You may need more or less milk depending.⁠

Step 5

Cook, whisking constantly, for about 5 mins on medium-low to cook out the raw flour; your bechamel will thicken a little.⁠

Step 6

Add your grated cheese and cheese singles in. Your bechamel is now a Mornay sauce! The consistency should be silky with a little cheese stretch action (thanks to the plastic cheese). At this point start adding hot sauce, Worcestershire sauce, and salt and pepper to your liking. ⁠

Step 7

Now add in your pasta and stir to coat every piece. Eat immediately with ketchup or hot pepper jelly. Top with crispy fried onions if you have them. Done!"⁠