Just like grandma used to make it. When it comes to mac & cheese, nothing beats the real thing. Feel free to mix up the varieties of cheese; as long as you have 4 cups of quality fresh cheese, you can’t go wrong with this sauce.
500 ml / 2 cups Cheddar, medium to old, grated
250 ml / 1 cup Mozzarella, grated
250 ml / 1 cup Parmesan cheese, grated
55 gm / ¼ cup Mirage Margarine
250 ml / 1 cup Milk
1 lt / 4 cups Macaroni pasta
60 ml / 1/4 cup Bread crumbs
60 ml / 1/4 cup Roux
- Preheat the broiler to high.
- Prepare pasta as directed on the package, tossing with some Mirage Margarine once strained.
- In a medium stainless steel sauce pot over medium heat, melt the Mirage Margarine with the milk.
- Add in the roux and whisk until smooth.
- Bring this mixture to a simmer, and continue whisking until the sauce begins to thicken. The sauce should still be soft and ﬂowing, so add more milk as needed, but you don’t want it too wet.
- Simmer for 5 minutes.
- Remove the sauce from the heat, and slowly whisk in the cheese 1 cup at a time.
- Once the cheese is fully incorporated, gently fold in the pasta, evenly coating all the noodles.
- Portion the tossed pasta into 4 oven safe bowls. Top each bowl with 1 tbsp of bread crumbs.
- Place the bowls on a baking sheet, so it’s easier to transport in and out of the oven. Place them under the broiler and allow the tops to brown, approximately 2 minutes.
- Remove from the oven and let them rest for a few minutes before serving.
- If you don’t like your mac and cheese too saucy, mix the sauce into the pasta, adding a little at a time to get the consistency you prefer.