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The Best Mac & Cheese

| Mains | Cheese, Pasta | American | Pasta & Risotto


100g Butter 1/2 tsp cayenne pepper 100g cup flour 150g Extra Sharp Cheddar, grated
1 Liter of milk, warmed 500g macaroni pasta 1/2 tsp nutmeg 1/2 tsp Cayenne Pepper 
1 1/2 cups Panko breadcrumbs
Select Ingredients
  • 10X
    Five Star Plain Flour
    1 Kg
  • 5X
    Agnesi Fusilli N.78
  • 5X
    Almarai Long Life Full Cream Milk
  • 1X
    Swiss Gruyere Cheese
  • 5X
    Irish White Cheddar Cheese
  • 5X
    Carmencita Ground Nutmeg
+ Add Selected Ingredients to Cart  EGP1748.75

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1. Preheat the oven to 180°C

2. Bring a large pot of well salted water to the boil. Once it’s boiling add the pasta and cook until al dente. Drain and set aside

3. In the mean time, heat a large pot on medium heat, add the butter and let it melt. Add the flour and stir continuously. Let the mixture cook for 2 minutes or until it turns light golden brown

4. Slowly add the warmed milk and stir into the butter mix using a whisk. Keep adding the milk and stirring vigorously to prevent any lumps from forming. Turn down the heat and continue cooking the sauce, stirring often, for no less than 10 minutes

5. Add the nutmeg, cayenne pepper and cheddar to the sauce, season with Maldon sea salt and freshly ground black pepper

6. Add the cooked pasta to the sauce and stir well. Pour the mix into a casserole dish, sprinkle with the breadcrumbs and place the dish in the oven

7. Bake the mac ‘n cheese 15-20 minutes or until it turns deliciously golden brown

8. Sprinkle with the chopped chives, serve immediately and tuck in

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