Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my favourite macaroni cheese. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

My Favourite Macaroni Cheese is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. My Favourite Macaroni Cheese is something which I’ve loved my whole life.

Be the first to review this recipe. This is the creamiest, most yummy homemade mac-n-cheese I've ever eaten. Most homemade macaroni and cheese is grainy, to me, but not this one! And you can make it on the stove top for a quick meal, or in a crockpot for later.

To get started with this recipe, we have to prepare a few components. You can have my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make My Favourite Macaroni Cheese:

1. Prepare 250 g macaroni or pasta of choice (I love Rigatoni)
2. Make ready 50 g baguette, cut into small chunks
3. Prepare 1 tbsp butter, melted
4. Make ready 40 g butter
5. Prepare 40 g plain flour
6. Prepare 600 ml whole milk
7. Prepare 1 tsp freshly ground nutmeg
8. Get 180 g strong cheddar cheese, grated
9. Prepare 90 g Gruyere cheese, grated
10. Prepare 50 g Parmesan, finely grated
11. Take 150 g streaky bacon or pancetta, cut into strips/cubes

My Favorite Macaroni and Cheese Recipe. See recipes for My Family's Favorite Baked Macaroni And Cheese too. Cook elbow macaroni as directed on package. Stir in flour, salt, pepper, mustard and Worcestershire sauce.

Instructions to make My Favourite Macaroni Cheese:

1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
2. Bake for 6 minutes or until crisp, then set aside.
3. Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
5. For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
6. Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
7. Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
9. Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.

Cook elbow macaroni as directed on package. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Boil macaroni in water until tender and drain thoroughly. Add cheese, leaving enough to sprinkle on top. One of my very favorite mac and cheese dishes comes from Chef Bernie Kantak at Citizen Public House, aptly named "Bernie's Mac 'N Cheese." It has Gorgonzola and Emmental, as well as a spoonful of sweet tomato confit and toasted bread crumbs.

So that’s going to wrap this up with this special food my favourite macaroni cheese recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!