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Mac'n' Cheese Recipe

Name: Slug & Lettuce - Wolverhamptons Mac'n' Cheese Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz elbow macaroni; 3 cups water; 1 tbs kosher salt (for pasta water); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp ground black pepper; 1 tsp salt; 8 oz Monterey Jack cheese, shredded; 4 oz sharp cheddar cheese, shredded (optional for depth); 1 cup panko breadcrumbs; 2 tbs unsalted butter, melted; 2 tbs grated Parmesan; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; 2 tbs olive oil; 1 tbs lemon juice or vinegar; 0.5 tsp salt; 0.25 tsp ground black pepper

Inspired by Slug & Lettuce - Wolverhampton

Time40m

Serves4

Macaroni in a creamy Monterey Jack cheese sauce, served with a green salad.

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Ingredients

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Pasta

12 oz Elbow macaroni

3 cups water

1 tbs kosher salt (for pasta water)

Cheese sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

1 cup Heavy cream

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp ground black pepper

1 tsp Celtic sea salt

8 oz Monterey Jack cheese, shredded

4 oz sharp cheddar cheese, shredded (optional for depth)

Topping (optional)

1 cup Panko breadcrumbs

2 tbs unsalted butter, melted

2 tbs grated Parmesan

Green salad

4 cups mixed salad greens

1 cup Cherry tomatoes, halved

1 cup Cucumber, sliced

2 tbs olive oil

1 tbs lemon juice or vinegar

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

Method

Pasta

Boil pasta

Bring a large pot of water (about 3 cups per 12 oz pasta) to a rolling boil. Add 1 tablespoon kosher salt. Add the elbow macaroni and cook according to package instructions until al dente (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Cheese sauce

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming but not browned, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks out the raw flour taste).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a splash at a time to avoid lumps. Continue whisking until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Season and finish

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper and 1 teaspoon salt. Gradually stir in the shredded Monterey Jack (8 oz) and shredded sharp cheddar (4 oz) in handfuls, stirring after each addition until melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a creamy consistency.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and stir gently to coat evenly. Taste and adjust seasoning with more salt or pepper if needed. Keep warm over the lowest heat for a minute while preparing topping or salad.

Topping (optional)

Prepare topping

Preheat the broiler (or oven to 425°F/220°C). In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and 2 tablespoons grated Parmesan until evenly moistened.

Finish under broiler

Transfer the mac'n'cheese to a shallow oven-safe baking dish if desired. Sprinkle the breadcrumb mixture evenly over the top. Broil 2–4 minutes until the topping is golden and crisp — watch closely to prevent burning. Alternatively, bake at 425°F for 8–10 minutes.

Green salad

Assemble salad

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 1 cup sliced cucumber.

Dress salad

Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Pour over the salad and toss just before serving.

Serve

Plate a generous portion of mac'n'cheese alongside a portion of the green salad. Serve immediately while the macaroni is hot and the cheese sauce is creamy.