Olive Magazine
Mac And Cheese Pots Recipe

Mac and cheese pots

Published: December 19, 2014 at 2:28 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

The ultimate comfort food for a gloomy day. These mini mac 'n' cheese pots are full of the gooey-deliciousness of cheddar, gruyère and grana padano, baked for a crispy top. Use veggie cheese instead if required.

  • Vegetarian
Nutrition:
NutrientUnit
kcal763
fat40.6g
saturates24.7g
carbs63.7g
fibre2.2g
protein39.7g
salt2.04g
Advertisement

Make these comforting mac and cheese pots, then check out our classic mac and cheese, vegan mac and cheese, butternut squash mac and cheese and more macaroni cheese recipes.

Ingredients

  • 30g butter
  • 30g plain flour
  • 850ml milk
  • 1 clove garlic, halved
  • 1 tsp Dijon mustard
  • 200g mature cheddar, grated
  • 100g gruyère, grated
  • 50g grana padano or parmesan, grated
  • 250g macaroni

Method

  • STEP 1

    Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to give a smooth sauce.

  • STEP 2

    Add the garlic, simmer for 4 minutes, then fish out.

  • STEP 3

    Add the mustard, cheddar, gruyère, half the grana padano or parmesan and stir until melted. Season.

  • STEP 4

    Heat the oven to 220c/fan 200c/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the sauce and divide between 4 ovenproof dishes.

  • STEP 5

    Scatter over the remaining grana padano or parmesan, then bake for about 15 minutes until golden and bubbling (flash under the grill for a minute if needed).

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content