Loaded Mac & Cheese Recipe
'MAKARONAKI KOFTO' | LEMON | GARLIC | CHEDDAR CHEESE | PARMESAN CHEESE | BECHAMEL
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Ingredients
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Pasta
Bechamel & cheese sauce
Toppings / mix-ins (loaded)
Finish & seasoning
Method
Pasta
- 1
Boil pasta
Preheat a large pot of water to a rolling boil. Add 2 tablespoons salt. Add 340 g elbow macaroni and cook until just al dente (about 7–8 minutes, check package). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta and set aside.
Bechamel & cheese sauce
- 2
Prepare roux
In a large heavy saucepan over medium heat, melt 60 g unsalted butter. Add 60 g all-purpose flour and whisk constantly for 1.5–2 minutes until the raw flour smell is gone and roux is pale golden (do not brown).
- 3
Add milk
Gradually whisk in 800 ml whole milk a little at a time to avoid lumps. Bring mixture to a gentle simmer, whisking frequently, until it thickens to coat the back of a spoon (about 6–8 minutes).
- 4
Flavor bechamel
Lower heat to low. Stir in 3 minced garlic cloves, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 0.5 teaspoon ground mustard (if using), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon freshly grated nutmeg. Simmer gently 1–2 minutes to bloom the flavors; do not boil hard.
- 5
Finish with cheese
Remove the sauce from heat. Gradually whisk in 300 g shredded sharp cheddar and 80 g finely grated Parmesan in small handfuls until fully melted and smooth. If sauce seems too thick, whisk in up to 1 cup (240 ml) reserved pasta water, 1/4 cup at a time, until desired creaminess is reached.
Toppings / mix-ins (loaded)
- 6
Prepare bacon and scallions
If not already cooked, pan-fry or bake bacon until crisp, then drain and chop into small pieces. Thinly slice 4 scallions, separating white and green parts if desired. Set aside.
- 7
Toast breadcrumbs
In a small skillet over medium heat, melt 2 tablespoons butter. Add 1 cup panko breadcrumbs and toast, stirring frequently, until golden and crisp (3–5 minutes). Remove from heat and stir in a pinch of salt. Set aside.
- 8
Combine pasta and sauce
Return drained, hot macaroni to the large pot or to a mixing bowl. Pour the cheese bechamel over the pasta and fold gently to combine. Stir in about two-thirds of the cooked bacon, half the sliced scallions, and about 2 tablespoons chopped parsley (if using). Taste and adjust seasoning with salt, pepper, or a splash more lemon juice if needed.
Bake & finish
- 9
Assemble for baking
Preheat oven to 200°C (400°F). Transfer the macaroni and cheese mixture to a lightly buttered 9x13-inch (or similar) baking dish. Sprinkle the top with remaining shredded cheddar and the toasted breadcrumbs, distributing evenly. Scatter remaining bacon and the remaining scallion slices over the top.
- 10
Bake
Bake in the preheated oven until the topping is golden and sauce is bubbling around the edges, about 15–20 minutes. For an extra-crispy top, broil on high for 1–2 minutes—watch carefully to avoid burning.
- 11
Finish & serve
Remove from oven and let rest 5 minutes. Sprinkle with remaining chopped parsley, additional grated Parmesan if desired, and a final light grating of lemon zest for brightness. Serve with lemon wedges and optional hot sauce or crushed red pepper on the side.
