The Grant Property Mac Cheese Recipe

We love mac cheese in every form. We'll eat the kind out of a box that's made up with milk and butter, love it in a pie but best of all we like proper, made from scratch cheesy pasta with a crunchy topping.

No matter what time of year it is this tasty delight can be a meal on it's own, a side or a straight out of the dish in front of Netflix affair. This is one case where perfection should be messed with try different cheeses and toppings– innovate! We've shared our three top tips below.

We love trying it with different types of pasta. Aficionados will tell you to have it with macarroni or penne so that the sauce can be scooped up in the tube but we quite like fusilli (the twirly type) and spaghetti too. Try some of our suggestions or let us know what you find works well.

You will need:

• 250g Cheese
• 50g parmesan
• 350g Pasta
• 1 Bread roll or the heel of a loaf (NOT fresh – slightly stale works best)
• 3 Tablespoons of butter
• 3 Tablespoons plain flour
• 1 Teaspoon English Mustard
• 500ml Whole milk
• Baking tray
• 2 saucepans
• Cheese Grater
• Salt
• Pepper

How it's done:

• Heat oven to 200C/fan 180C/gas 6.
• Tear or grate bread into large chunks
• Melt 1 tablespoon of butter
• Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season.
• Bake for 6 minutes until golden – watch carefully!
• Cook pasta as usual but remove when al dente (cooked but still firm)
• Melt the remaining butter in a saucepan and add mustard, a pinch of pepper mixing well.
• Gradually stir in the flour spoon by spoon to make a rue.
• Add milk bit by bit until you have a lump-free sauce.
• Simmer for 5 mins stirring all the time until thick
• Remove from the heat and gradually add all of the cheddar and half of the parmesan
• RESIST EATING
• Pour levelly into a dish then top with breadcrumbs and remaining parmesan
• Cook for 20 minutes until crisp and golden!

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