Anika's go-to mac and cheese
Anika Moa shares one of her favourite go-to meals, a classic mac ‘n cheese. We’ve tried it and we rate it the best mac and cheese recipe around! It’s the gold standard in comfort food.
Ingredients
Method
Ingredients
- Extra virgin olive oil
- 150g bacon, diced
- 1 brown onion, peeled and diced
- 50g butter
- 1/3 cup plain flour
- 2-3 cups milk
- 1 Tbsp mustard
- 2 cups + 1 cup your choice of grated cheese
- ¼ cup mixed fresh herbs or 1 Tbsp dried herbs
- 500g dried macaroni, cooked as per pack instruction
Cookware: Oven, Baking dish or casserole dish, Large pot.
Method
- Preheat oven to 200 degrees fan bake. In a large pot, pan fry the bacon over medium heat with a drizzle of oil. Add the diced onion, and cook until the onion is translucent; around 5-6 minutes.
- Remove from the pot and set aside.
- Place the same pot over a medium heat and add the butter. Once melted, stir in the flour and continue to stir until combined. Slowly stream in the milk while stirring, until the sauce reaches thickened consistency.
- Stir in the mustard, 2 cups of cheese and seasoning to taste. Add more milk if desired. Stir in the onion bacon mixture and herbs, then fold in the macaroni and transfer to a baking dish.
- Sprinkle with the remaining cheese, then bake in preheated oven for 10-15 minutes or until cheese has melted and is golden brown. Serve immediately.
Recipe notes:
Cheese – The best cheese for macaroni cheese is a combination of mozzarella for stretch, and a tastier cheese for flavour (like cheddar, Gruyere or tasty). If you don’t have those particular varieties on hand though, any cheese that melts well is excellent with mac and cheese. To prevent the sauce becoming grainy, we recommend using freshly grated cheese rather than pre shredded.
Pasta – The best pasta for macaroni cheese is, unsurprisingly, macaroni (otherwise known as elbow pasta). But really, any short pastas will work just fine. You could try penne, ziti, shells etc.
Make ahead – Many recipes are not suitable for making ahead, but this recipe is! The best way is to cool your pasta then toss with sauce Cool, refrigerate or freeze then bake on the day, ready to eat.
Leftovers –Mac and cheese will last for 3 to 5 days in the fridge. If you know your mac and cheese will be in the fridge for a while, consider making a bit of extra sauce. This will stop the pasta from drying out.
Add ins – We love Anika’s recipe as-is, but feel free to add your own favourite protein, vegetables or herbs. Shredded chicken, chorizo, capsicum, hot sauce and dried herbs are a few great additions (depending on your tastes!)
FAQ
Can I make this ahead?
See Recipe Notes – Make ahead above.
What cheese is best to use in mac and cheese?
See Recipe Notes – Cheese above.
What pasta is best to use in mac and cheese?
See Recipe Notes – Pasta above.
What is the best way to reheat leftovers?
Microwave them first to warm them up, then spray the top with oil or butter and crisp cheese under the grill/broiler.
What do I do if my sauce isn’t thickening?
If the sauce is failing to thicken, whisk as briskly as possible while on the heat. Don’t be afraid to use plenty of muscle!