Soul Food Mac & Cheese

STEP BY STEP

Method

1. 1

   Preheat the oven to 190°C and lightly butter a medium baking dish. Bring a large pot of salted water to a rolling boil and grate 2 cups cheese so it melts evenly.

2. 2

   Add 300 g macaroni to the boiling water and cook for about 2 minutes less than the packet time. The pasta should be just tender with a slight bite because it will continue cooking in the oven. Drain well without rinsing.

3. 3

   Melt 2 tablespoons butter in a saucepan over medium heat. Stir in 2 tablespoons flour and cook for 1–2 minutes, whisking constantly, until the mixture looks smooth and smells lightly nutty but has not browned.

4. 4

   Add 2 cups milk a little at a time, whisking after each addition to prevent lumps. Simmer gently for 4–6 minutes until the sauce coats the back of a spoon and a finger drawn through it leaves a clear line.

5. 5

   Lower the heat and stir in 1 1/2 cups grated cheese, 1/2 teaspoon paprika, 1/2 teaspoon salt and a little black pepper. Stir only until smooth; boiling after the cheese is added can make the sauce grainy.

6. 6

   Fold the drained macaroni through the sauce, transfer to the baking dish and sprinkle over the remaining 1/2 cup cheese. Bake for 20–25 minutes until bubbling around the edges and golden on top.

7. 7

   Rest for 8–10 minutes before serving so the sauce thickens around the pasta. Cover and refrigerate leftovers within 2 hours; reheat with a splash of milk to restore creaminess.