BAKE in the oven for about 20 minutes, or until the cheese has a beautiful golden brown colour to it. Top it off with panko and a few small cubes of butter here and there. DIVIDE the rest of the grated cheese on top. Again taste, and if needed, add extra pepper or salt. Oven-baked macaroni and cheese Finishing the macaroni and cheese - 20 minutesĭRAIN the macaroni and mix the sauce with the cooked macaroni.
MIX in 100 gram of grated cheese and mix again until smooth. You'll notice the mixture will thicken after about 1 to 2 minutes. POUR the milk bit by bit to the butter and flour mixture (this is called a roux) and mix well using a whisk to prevent it from creating lumps. When the milk is hot you can remove the bay leaves. Let the milk simmer for a few minutes on low heat. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.ĪDD milk and bay leaves in the small saucepan and bring to a boil. Meanwhile, in a large skillet over medium heat, melt remaining butter. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground. When the butter stops bubbling, add the flour and mix well. In a stockpot or Dutch oven, cook pasta according to package directions for al dente drain and return to pan. Meanwhile, melt 40 gram of butter in the medium-sized pan on medium-high heat. I hope you love this as much as my friends and family do.COOK the macaroni according to the package, in water with salt, or use vegetable stock for extra flavour. Test it on yourself and on your friends, and when they ask what your secret is, tell them Speshyl taught you. I’ve tried different cheeses, different amounts of elbow noodles and evaporated milk, different amounts of seasoning, but this right here is perfection. My mom taught me how to make my first tray of Mac & Cheese one Thanksgiving, and I’ve been playing with the recipe ever since. I can’t believe I’m sharing this recipe, because it’s my pride and joy, and it’s been my best kept secret for years (of course with some tweaks here and there). It’s ooey gooey with the right amount of cheese, and seasoned with a few components that will have people trying to guess, “what exactly did you use?”. That is not an exaggeration, and I’m not just saying this because I came up with this recipe myself. My Mac & Cheese recipe is top 5 on my list of “Top five things i would eat if I could only eat five things for the rest of my life”.
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