This Mac & Cheese is OUT OF CONTROL!!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is a budget-friendly alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, and a cornstarch mixture can mimic creaminess.

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: generic pasta

Whole wheat pasta adds fiber while generic options are often cheaper.

Chop the French stick bread into small pieces.

Blend the bread with lemon zest until fine to make breadcrumbs.

Heat a pan and add a dash of olive oil.

Toast the breadcrumbs in the pan, seasoning with salt and black pepper until golden brown and crispy.

Set the toasted breadcrumbs aside to cool.

In a saucepan, add milk, bay leaves, and sliced onion.

Gently heat the milk on low for 5-10 minutes until it simmers.

In another pan, melt a knob of butter and add 1-2 tablespoons of plain flour, mixing until a paste forms.

Cook the flour and butter mixture for 1-2 minutes.

Slowly incorporate the infused milk into the flour mixture, stirring continuously until thick and creamy.

Grate a couple of handfuls of extra mature cheddar cheese and some pecorino Romano cheese into the sauce, stirring until melted and combined.

Taste the sauce and add salt and black pepper as needed.

In a separate pan, bring water to a boil and heavily season it.

Add elbow macaroni and cook for 2 minutes less than the package instructions for al dente.

Drain the macaroni and mix it into the cheese sauce until well combined.

Spoon the macaroni and cheese mixture into a baking dish.

Grate more cheese on top and sprinkle with toasted breadcrumbs and additional pecorino Romano.

Bake in a preheated oven at 180°C for 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens