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Macaroni Cheese Recipe

Name: Slug & Lettuce - Wolverhamptons Macaroni Cheese Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups elbow macaroni (or small pasta); 3 tbs unsalted butter; 3 tbs all-purpose flour; 3 cups whole milk; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 cups sharp cheddar cheese, grated; 1 cup mild cheddar (or mozzarella), grated; 2 oz cream cheese (optional, for extra creaminess); 1 tsp sea salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika (optional, for topping); 1 cup panko breadcrumbs (optional, for crisp topping); 1 tbs olive oil or melted butter (for breadcrumbs); 16 oz frozen tater bites (or small frozen potato rounds); 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 0.5 cup cucumber, sliced; 0.25 cup red onion, thinly sliced; 2 tbs extra virgin olive oil; 1 tbs balsamic vinegar or lemon juice; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Slug & Lettuce - Wolverhampton

Time55m

Serves4

(v) With tater bites and salad.

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Ingredients

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Macaroni Cheese

3 cups elbow macaroni (or small pasta)

3 tbs Unsalted butter

3 tbs 00 bread flour

3 cups whole milk

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

2 cups sharp cheddar cheese, grated

1 cup mild cheddar (or mozzarella), grated

2 oz cream cheese (optional, for extra creaminess)

1 tsp sea salt

1 tsp Black pepper, freshly ground

1 tsp smoked paprika (optional, for topping)

1 cup panko breadcrumbs (optional, for crisp topping)

1 tbs olive oil or melted butter (for breadcrumbs)

Tater Bites

16 oz frozen tater bites (or small frozen potato rounds)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Side Salad

4 cups mixed salad greens

1 cup Cherry tomatoes, halved

1/2 cup Cucumber, sliced

1/4 cup Red onion, thinly sliced

2 tbs extra virgin olive oil

1 tbs balsamic vinegar or lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Macaroni Cheese

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 3 tbs unsalted butter. Sprinkle in 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the roux is bubbly and lightly golden (this cooks out the raw flour taste).

Add milk and seasonings

Gradually whisk in 3 cups whole milk, smoothing any lumps. Bring to a gentle simmer, whisking so mixture thickens (about 4–6 minutes). Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp sea salt, and 1 tsp freshly ground black pepper.

Finish cheese sauce

Reduce heat to low. Remove the pot from direct heat and stir in 2 cups grated sharp cheddar and 1 cup mild cheddar (or mozzarella) a handful at a time until melted and smooth. If using, stir in 2 oz cream cheese for extra creaminess. If sauce seems too thick, whisk in up to reserved 1/2 cup pasta water a few tablespoons at a time until desired consistency is reached.

Combine pasta and sauce

Return drained pasta to the pot with the cheese sauce and gently fold until all pasta is coated. Taste and adjust seasoning with additional salt and pepper if needed.

Optional bake with topping

Preheat oven to 375°F (190°C). Transfer macaroni and cheese to a lightly buttered 8x8 or similar baking dish. In a small bowl, combine 1 cup panko breadcrumbs with 1 tbs olive oil or melted butter and 1 tsp smoked paprika; toss to coat. Evenly sprinkle the breadcrumb mixture over the pasta. Bake for 15–20 minutes until bubbling and the top is golden. If you prefer a stovetop mac, skip the baking and serve immediately.

Tater Bites

Preheat oven and prepare tater bites: If baking mac, preheat oven to 375°F (190°C) as instructed above. Otherwise preheat oven to 425°F (218°C) for tater bites. Toss 16 oz frozen tater bites with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Bake: Spread tater bites in a single layer on a baking sheet lined with parchment. Bake according to package instructions until golden and crisp (typically 18–25 minutes), flipping once halfway through. For the lower oven temperature used when baking the mac and cheese, allow a few extra minutes as needed.

Crisp finish (optional): For extra crispness, broil 1–2 minutes at the end of cooking—watch closely to avoid burning.

Side Salad

Assemble salad: In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion.

Make dressing and toss: Whisk together 2 tbs extra virgin olive oil, 1 tbs balsamic vinegar or lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning.