Equipment
Ingredients
Main Components
- 300 g macaroni
- 2 leeks, trimmed and thinly sliced
- 45 g butter
- 45 g all-purpose flour
- 600 ml whole milk
- 200 g cheddar cheese, grated
- 60 g breadcrumbs
Seasoning
- 5 g english mustard
- 5 ml worcestershire sauce
- 2 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Side Dish
- 250 g peas, frozen
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 848 kcal
- Protein
- 34 g
- Carbohydrates
- 105 g
- Fat
- 33 g
- Fiber
- 9 g
- Sugar
- 15 g
- Sodium
- 777 mg
- Saturated Fat
- 18 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 89 mg
- Potassium
- 797 mg
- Calcium
- 645 mg
- Iron
- 7.2 mg
- Magnesium
- 115 mg
- Phosphorus
- 576 mg
- Zinc
- 4.1 mg
- Vitamin A
- 407 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 2.3 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 55 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 1.32 mg
- Riboflavin
- 1.09 mg
- Niacin
- 8.9 mg
- Folate
- 355 mcg
- Water
- 276 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Cook the macaroni in a large pan of boiling salted water for 5 minutes.
Drain the macaroni and set aside.
Melt the butter in a large saucepan over medium heat, add the sliced leeks, and cook for 5 minutes until softened.
Stir the flour into the leeks and cook for 2 minutes, stirring constantly.
Gradually whisk the milk into the leek mixture.
Bring the sauce to a simmer and cook for 5 minutes while stirring until the liquid thickens.
Remove from heat and stir in the mustard, Worcestershire sauce, and grated cheddar until the cheese has melted.
Combine the drained macaroni with the cheese sauce and transfer to a 2-litre ovenproof dish.
Sprinkle the breadcrumbs evenly over the top of the pasta mixture.
Bake in the preheated oven for 25 minutes.
Boil the frozen peas in a separate pot of water for 4 minutes, then drain.
Serve the baked macaroni cheese hot with the peas on the side.
Chef's Notes
- For a richer flavor, use a combination of cheeses like Gruyère or mature cheddar. Grating your own cheese will also result in a smoother sauce than pre-shredded varieties.
- Ensure the leeks are thoroughly washed to remove any grit, as they can trap dirt between their layers. Slicing them thinly helps them soften evenly without becoming mushy.
- Don't overcook the macaroni initially; it will continue to cook in the oven. Aim for al dente, as it will absorb some of the sauce.
- For an extra crisp topping, you can mix a tablespoon of melted butter with the breadcrumbs before sprinkling them over the macaroni cheese.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze before baking for best results.
Reheating: Reheat in the oven at 180°C (350°F) until the center is hot.
Troubleshooting
Sauce is lumpy
Cause: Milk was added too quickly to the roux.
Fix: Vigorously whisk the sauce or use an immersion blender to smooth it out before adding the cheese.
Prevention: Incorporate the milk in very small increments at first, whisking thoroughly between each addition.
Sauce is thin or watery
Cause: The sauce was not simmered long enough to activate the starch in the flour.
Fix: Simmer for an additional 2-3 minutes; if already assembled, the pasta will absorb some liquid during baking.
Prevention: Ensure the sauce reaches a simmer and thickens before removing from heat.
Cultural Context
Macaroni cheese, or "mac 'n' cheese," is a beloved comfort food with roots in both British and American cuisine. While its exact origins are debated, it gained significant popularity in Britain after World War II due to the availability of processed cheese and pasta. It's a staple in home cooking, often served as a hearty main course or a side dish.
