Directions
- 1Melt butter in a pan.
- 2Sauté shallots and garlic.
- 3Add paprika, garlic powder, and cayenne pepper.
- 4Cook spices for 2 minutes.
- 5Add flour and whisk until it forms a paste.
- 6Turn heat to low.
- 7Add milk and continue to whisk until there are no lumps and the sauce thickens slightly.
- 8Whisk in Dijon mustard.
- 9Whisk in double cream.
- 10Add cream cheese and whisk until smooth.
- 11Season with salt and pepper to taste.
- 12Add grated cheddar, Gruyère, red Leicester, and mozzarella cheeses, reserving some for topping.
- 13Whisk until cheese is melted and sauce is smooth.
- 14Add cooked macaroni to the cheese sauce and stir until combined.
- 15Transfer half of the macaroni and cheese into a baking dish.
- 16Sprinkle with a layer of reserved cheese.
- 17Add the remaining macaroni and cheese to the baking dish.
- 18Top with more reserved cheese.
- 19Bake for 15-20 minutes.
- 20Grill until bubbly and golden.
- 21Serve with chives on top.
Ingredients
- 500 g macaroni
- 200 g cheddar
- 200 g Gruyère
- 200 g red Leicester
- 150 g mozzarella
- 2 shallots
- 3 garlic cloves
- 1 tbsp cream cheese
- 60 g butter
- 40 g flour
- 500 ml milk
- 150 ml double cream
- 1 tsp paprika
- 1 tsp garlic powder
- sprinkle cayenne pepper
- 0.5 tsp Dijon mustard
- salt
- pepper
- chives
Equipment
panwooden spoonwhiskbaking dishcolandergrateroven
Tips
- Make sure cheese is grated yourself and at room temperature before adding to sauce.
- If the sauce is too thick, add more milk.
- Save 50g-70g of cheese to add on top of the bake before cooking.
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