The BEST Macaroni Cheese

Ingredients:

• 450g macaroni, dried
• 100g butter
• 75g flour
• 900ml-1000ml milk
• 175g cheddar cheese
• 150g Red Leicester cheese
• 125g mozzarella
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp garlic granules
• 1 tbsp Dijon mustard
• 1 tbsp parsley
• Salt to taste

Instructions:

1. Prepare Your Macaroni:
   Boil the macaroni according to the package instructions. Drain and set aside.

2. Create the Roux:
   In a large saucepan, melt the butter over medium heat.
   Gradually add the flour, about a tablespoon at a time, stirring continuously until it forms a clumpy mixture. (If unsure, check the video for texture guidance.)
   Stir in the onion powder, salt, paprika, garlic granules, and Dijon mustard, mixing well.

3. Make the Cheese Sauce:
   Slowly pour in roughly 250ml of milk at a time, stirring constantly to achieve a smooth mixture. This gradual addition prevents lumps—be patient!
   Add half of the freshly grated cheddar and Red Leicester cheese, leaving the mozzarella for later. Stir until the cheese is fully melted and the sauce becomes velvety.

4. Combine with Macaroni:
   Gently fold the cooked macaroni into the cheese sauce, ensuring each piece is thoroughly coated.

5. Prepare for Baking:
   Preheat the oven to 180°C (350°F).
   Transfer the macaroni cheese mixture into a baking dish. Sprinkle the remaining half of the cheddar and Red Leicester cheese on top, along with the grated mozzarella. Finish with a sprinkle of parsley.

6. Bake and Grill:
   Bake for 15-20 minutes, then grill for an additional 10 minutes to get a crunchy, golden cheesy topping.

Enjoy this indulgent, creamy mac and cheese with the perfect crispy crust!