Kraft mac and cheese is great and all but we’re gourmet in 2022. Come on guys, it’s not that hard so put the pasta box away and let’s make proper mac & cheese to impress your crowds.

This recipe serves as the base. Feel free to add whatever you want to jazz it up, e.g. lobster, tomatoes, etc.

Ingredients

400g large shell pasta (or any pasta shape of your choice)
1 garlic head
3 tbs butter
45g (1/3 cup) flour
650ml (2.5 cups) milk
200ml (3/4 cup) cream
1 cup parmigiano reggiano, grated
1 cup cheddar (sharp), grated
1tbs paprika
1tbs chilli flakes (adjust to your taste)
Salt and pepper to taste

Breadcrumb crust
120g (1 cup) panko breadcrumbs
2tbs butter
1tsp rosemary
Salt

Feel free to add extra toppings/ flavourings to take it up a knotch.

Method

Cut off the top of your garlic bulb and place on a sheet of foil. Drizzle olive oil and salt, and close the foil tight. Place in oven or air-fryer at 190C for 45 mins or until golden brown.

Prepare your breadcrumb crust by place all the ingredients into a pan and toast until breadcrumbs are golden brown.

Bring a pot of salted water to a boil and cook your pasta to slightly before al dente.

Meanwhile, make your cheese sauce. In a pot over low-medium heat, melt your butter and add in the flour. Whisk immediately to remove any lumps and continue to cook for 1-2 minutes to get rid of the flour taste. Slowly, bit by bit, add in your milk and stir constantly until the mixture is thick.

Turn off the heat, add in cream, cheeses, spices, mashed up roasted garlic, salt and pepper and mix well until cheese is melted. Add in your pasta, stir and transfer to a baking dish.

Sprinkle over the toasted breadcrumbs and bake at 180 for 25-30 mins. Serve.