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This ultra-gooey mac and cheese is true comfort food and always vanishes first at our family hangouts. The crazy creamy sauce melds mozzarella, Red Leicester, and classic cheddar for a stretchy, rich bake my crew begs for weekly. Lightly toasted spices kick up the flavor from cozy to special occasion.
The first time I made this was for a birthday party potluck—every last bite disappeared, and that's when I knew it'd become a go-to favorite at our house
Mouthwatering Ingredients
- Parsley: Fresh gives brighter flavor but dried's fine if that's what you've got toss it in for a little color
- Salt: Brings balance to all that cheese so don't forget a good pinch
- Dijon mustard: Pops the cheese flavor—you really don't want to leave this out
- Paprika: Smoky depth and color, give smoked paprika a whirl if you're into bolder flavor
- Onion powder and garlic granules: Build those tasty savory layers, just check they're not stale for max flavor
- Mozzarella cheese: For those amazing pulls and smooth creaminess, low-moisture style works best
- Red Leicester cheese: Warm, nutty, and deeply orange—grab a block and grate it yourself for ultimate meltiness
- Cheddar cheese: Bold and tangy, extra mature gives your bake deeper flavor
- Milk: Whole milk makes for extra smooth cheesy sauce but any will do
- Flour: All-purpose is your buddy here to nail a thick, lump-free sauce
- Butter: Unsalted makes the creamiest, richest base for your roux—shell out for good stuff if you can
- Dried macaroni: Elbow shapes nail this every time, get a brand you like for perfect texture
Simple How-To Steps
- Bake for Crispiness:
- Put the cheesy noodles in a big baking dish, toss on the last of your cheddar, Red Leicester, and all your mozz, then pop it in the oven at 350F, uncovered, for about 15 to 20 minutes. Want that golden top? Stick it under the broiler for 10 more.
- Mix It Together:
- Spoon in Dijon and parsley then adjust salt if it needs it. Scoop in your drained macaroni, stirring until every piece is well coated and happy.
- Get the Cheese Melted:
- Turn the stove down a bit, add in about half your cheddar and Red Leicester, and whisk until everything's smooth and slick.
- Form the Cheese Sauce:
- Gently whisk in about a cup of milk so you don’t get clumps, then pour in the rest slowly as it thickens until it’s silk-smooth.
- Toast Your Spices:
- Now sprinkle in garlic, onion powder, paprika, and hit it with some salt—whisk non-stop for a couple minutes. Your kitchen will smell awesome.
- Start Your Roux:
- Drop the butter into a saucepan over medium and melt it until bubbly. Toss in flour, whisk until you’ve got a thick paste that doesn’t smell raw, usually takes two or three minutes.
- Boil the Pasta:
- Fill a big pot with water, salt it a lot, bring to a full boil, then toss in your macaroni. Cook till almost done, not mushy—remember it’ll finish off in the oven.
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I always toss in more cheddar up top for extra sharpness. It reminds me of those Sunday dinners when everyone wrestled for the cheesiest bit with the golden crust.
Best ways to store
Let it cool off fully, cover tight, and pop it in the fridge for up to four days. To reheat, add a splash of milk then bake it back to life or just microwave a bowl—either way, it brings the creamy goodness right back.
Swaps for ingredients
No Red Leicester at the shop? Go for more sharp cheddar or even Colby Jack. Want it spicier? Sub some cayenne for the paprika. And gluten free flour and pasta totally work if you have to skip gluten.
How to serve
This shines as a main with a crisp salad but also rocks as a side for barbecue, roast chicken, or baked beans. We love finishing it with crispy fried onions or some hot sauce on top for a little kick.
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Story & background
Classic macaroni and cheese traces its roots to England where it was a warming staple and later landed in North America where it took hold as an instant classic. Using Red Leicester here tips a hat to its British past while still feeling right at home as a cheesy favorite across the pond.
Recipe FAQs
- → What cheeses make the sauce so creamy?
A trio of sharp cheddar, smooth mozzarella, and flavorful Red Leicester gives the sauce its indulgent and rich texture.
- → How do I avoid lumps in the sauce?
Slowly pour in milk while stirring all the time. This ensures the roux stays velvety before adding the cheese.
- → Can I prepare this ahead of time?
Absolutely! Assemble everything and refrigerate. Add a little extra oven time when you're ready to bake it fresh.
- → What’s the secret to a crispy topping?
Use some extra cheese on top and pop it under the grill after baking for a golden, crunchy finish.
- → What other spices or herbs could I try?
Mix in parsley, thyme, or a sprinkle of cayenne to add extra flavor and bring a little freshness or heat.