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Ultra gooey and super cozy, this mac and cheese is always the hit at any get-together. The cheese sauce—made extra silky with cheddar, mozzarella, and Red Leicester—makes every bite disappear fast at my place. Roasted spices take the flavor all the way up to restaurant level.
I threw this together for a birthday party potluck once—came home with an empty pan, always a sign folks want seconds
Irresistible Ingredients
- Parsley: Chopped fresh if you've got it—or dried is fine— for that pop of color and brightness
- Dijon mustard: Makes the cheese flavor really sing—trust me, don't skip it
- Paprika: Smoky and warm, adding color and a hint of kick
- Onion powder and garlic granules: Layer on savory depth—go for the fresher stuff if you can
- Mozzarella cheese: Gets things gooey and stretchy—try low moisture for best texture
- Red Leicester cheese: Packs a nutty hit and brings lovely orange hues—grate from a chunk for the smoothest melt
- Cheddar cheese: Pick extra mature for maximum tang and punch
- Milk: Use whole milk if you want that dreamy creamy sauce
- Flour: All-purpose thickens everything up without drama
- Butter: Unsalted helps you control the flavor—makes everything taste richer
- Dried macaroni: Go classic elbow pasta and a reliable brand for the perfect bite
- Salt: Pulls all the cheesy flavors together, don't forget it
Easy Instructions
- Bake to Finish:
- Spoon everything into a big oven dish, sprinkle the last of your Red Leicester, cheddar, and all the mozzarella over top, then bake at 350°F uncovered for 15-20 minutes until you see bubbles. Want it extra crisp? Pop it under the broiler for 10 minutes till golden brown.
- Mix Together:
- Stir in parsley and Dijon, season the sauce to taste, then fold in the cooked macaroni. Make sure it's all coated in cheesy goodness.
- Cheese Melts In:
- Once your sauce thickens, drop in half the Red Leicester and cheddar. Stir until the cheese melts completely and it turns shiny.
- Start the Cheese Sauce:
- Pour a bit of milk in slowly while whisking like crazy so you don’t get lumps. Keep adding milk little by little as sauce thickens smooth and creamy.
- Toast the Spices:
- Toss in garlic, onion powder, paprika, and some salt. Whisk and let everything toast with the butter and flour for a minute or two—you’ll know it’s ready when the aromatics hit.
- Prep the Roux:
- In your big saucepan, melt butter over medium heat. When it’s foamy, drop in flour and whisk until it’s a thick paste and loses any floury smell. Takes about two or three minutes.
- Boil the Pasta:
- Get your water super salty and boiling, toss in macaroni, then cook it just a tad underdone. The pasta keeps cooking in the oven, so you want a little bite left in it.
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I always sneak more cheddar into the topping—love that sharp tang! Takes me back to Sundays when everyone wanted the crispy cheese edges most.
Storing Leftovers
Let your mac and cheese cool down first, then wrap it up tight and keep it in the fridge up to four days. When you reheat in the oven, drizzle in a bit more milk to make it creamy again—or zap a bowl in the microwave for something faster.
Swaps You Can Make
No Red Leicester around? Just swap in more cheddar or use Colby Jack. If you love heat, use cayenne for extra kick instead of paprika. You can also use gluten-free pasta and flour for the roux with no issues.
How to Serve
This is awesome as a main with a fresh green salad, or serve it up as a comforting side alongside roast chicken, BBQ, or baked beans. Sometimes I throw on some hot sauce or crispy onions for a final wow.
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Origins and Traditions
This ultra cheesy dish started in England as a beloved staple and found a happy second home in North America, where everyone puts their own spin on it. Red Leicester tips a hat to its English beginnings but the whole thing brings together British and American comfort at once.
Recipe FAQs
- → Which cheeses bring out the best flavor?
A mix of creamy mozzarella, sharp cheddar, and tangy Red Leicester creates a deliciously bold and smooth taste.
- → How can I prevent lumps in the sauce?
Add milk little by little to the roux, stirring quickly to keep it velvety before melting in the cheese.
- → Is it possible to pre-make this dish?
Yes, put everything together and refrigerate. When reheating, allow extra time in the oven for perfect creamy texture.
- → What’s the trick to a crispy topping?
Scatter extra cheese on top, bake, then switch to the grill for a golden crust with a crunchy edge.
- → Can I add my own spices or herbs?
Absolutely! Try parsley, thyme, or cayenne for a pop of freshness or a bit of heat for more personality.