Jan 9, 2013

Mac n Cheese

Mac n Cheese
I first made Mac n cheese when I was alone at home, in no mood to cook a curry chapatti for one, and got too inspired by a food show on TLC! Macaroni is almost available in my pantry, and I keep it handy cos it tastes delicious is soups as well instead of noodles and make them more filling.

Mac n cheese is definitely not for weight watchers. It does have a lot of fat and carbs, but it’s an indulgence you can afford once a month at least and get deep in the heavens of rich creaminess!

Serves 8
Time : 40 mins
6 slices white sandwich bread, crusts removed
2 tablespoons melted butter

Salt to taste
250 gms dried macaroni

mac n cheese
3 tablespoons unsalted butter, plus more for baking dishes
1/4 cup finely diced onion
1/4 cup flour/maida
3 cups whole milk
½ cup grated fontina cheese
1 cup grated Gruyere cheese, 1/3 cup reserved for topping
(You can use 1 cup processed cheese for fontina+gruyere if you don’t find these)
150 gms grated(2 cups) white-cheddar cheese, 1/3 cup reserved for topping
1 cup grated parmesan cheese, 1/2 cup reserved for topping
Salt to taste and freshly ground black pepper
1/8 teaspoon cayenne pepper/red paprika powder
1/8 teaspoon freshly grated nutmeg (Jaiphal)

  • Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. (Al Dante)
  • Transfer to a bowl, rinse under cold running water, and drain well.
  • Make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat the crumbs well.
  • Prepare baking dishes: Butter eight small individual baking dishes or one 1 1/2-quart big baking dish.
  • Make cheese sauce: Melt butter in a pot over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes.
  • Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds.
  • Add milk and whisk to combine. Bring to a simmer, stirring often until thickened, about 4 minutes.
  • Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmesan, stirring until completely melted and sauce is smooth.
  • Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
  • Add pasta to sauce and stir to thoroughly combine.
  • Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs.
  • Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.


  1. Hi Ashima,

    I've always loved Macaroni in any form. This one looks sumptuous.
    Thanks for sharing the recipe :)


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