Classic Baked Macaroni
Cheese

Indulge in this ultimate baked macaroni and cheese, featuring a velvety, herb-infused cheese sauce, crispy bacon bits, and a perfectly golden-brown, stringy mozzarella and Emmental topping.

Ingredients

• 200 g macaroni pasta
• 100 g bacon
• 30 g butter
• 15 g all-purpose flour
• 250 g milk
• 250 g heavy cream
• 120 g shredded mozzarella
• 100 g grated Emmental cheese
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 1 tsp mustard
• 1 tbsp fresh parsley
• to taste cooking oil

Instructions

1. 1Slice the bacon

   

   Place the bacon on a wooden cutting board and slice it into small, uniform pieces. This ensures the bacon cooks evenly and crisps up perfectly.

   Tip: Chilling the bacon slightly in the freezer for 10 minutes makes it much easier to slice neatly.
2. 2Crisp the bacon

   

   Add the sliced bacon to a pan over medium-low heat. Stir-fry slowly until the fat renders out and the bacon turns golden brown and crispy, then set aside.

   Tip: Keep the heat low to avoid burning the bacon while allowing the fat to fully render.
3. 3Boil the macaroni

   

   Bring a pot of water to a boil, add a spoonful of salt and a drizzle of oil, then add the macaroni. Cook for 8 minutes until al dente, then drain.

   Tip: Adding oil to the water prevents the macaroni from sticking together during cooking.
4. 4Prepare the roux base

   

   Place 30g of butter in a pan over low heat. Allow it to melt completely, ensuring it doesnt brown or burn, as this will be the base for the creamy sauce.

   Tip: Using a low heat is crucial to keep the butter smooth and prevent it from separating.
5. 5Season the butter

   

   Once the butter has melted, add half of the prepared seasoning blend, which consists of black pepper, salt, garlic powder, and paprika. Stir gently to incorporate.

   Tip: Whisking the seasoning into the hot butter infuses the flavor directly into the base of the sauce.
6. 6Make the roux

   

   Add 15g of flour to the seasoned butter mixture. Stir constantly over low heat to combine into a smooth roux, ensuring no flour clumps remain.

   Tip: Cook the flour for a minute before adding liquids to remove any raw flour taste.
7. 7Create the creamy sauce

   

   With the roux ready, gradually pour in 250g of milk while whisking constantly to prevent lumps from forming. Continue by slowly incorporating 250g of heavy cream, whisking continuously until the mixture is smooth, velvety, and thickened. Stir in the remaining seasoning and a touch of mustard to enhance the flavor profile.

   Tip: Keep the heat low when adding dairy to the roux to ensure the sauce stays silky and does not burn at the bottom of the pan.

Storage & Reheating

Burn It Off

Frequently Asked Questions