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👩🍳 Step-by-Step Instructions
1️⃣ Boil the Pasta
- Cook macaroni until just al dente. Drain and set aside.
2️⃣ Make the Roux
- Melt butter in a large saucepan. Stir in flour until clumpy.
- Add spices & mustard—onion powder, paprika, garlic granules, salt, Dijon mustard.
3️⃣ Add Milk & Melt Cheese
- Gradually whisk in milk 1 cup at a time, keeping it smooth and lump-free.
- Stir in half the cheddar and Red Leicester until creamy.
4️⃣ Fold in Pasta
- Add cooked macaroni to the sauce. Mix well to coat every noodle.
5️⃣ Assemble & Bake
- Transfer to a baking dish.
- Sprinkle with remaining cheddar, Red Leicester, and mozzarella.
- Bake at 350°F (175°C) for 15–20 mins.
- Switch to grill mode for 10 mins to crisp the top.
🔧 Helpful Tools
- Large saucepan
- Baking dish
- Wooden spoon
- Cheese grater
🍽️ Serving Suggestions & Tips
- Breadcrumb topping = extra crunch
- Serve with green salad or roasted broccoli
- Add chili flakes or smoked paprika for a spicy twist
- Bake in individual ramekins for party-ready portions
⚠️ Allergy & Nutritional Notes
Always check your cheese, milk, and flour for allergens. This dish is vegetarian and provides comforting energy—perfect for cooler days.
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