The Best Mac & Cheese

    1 hour 5 min

    A grown-up version of the classic macaroni and cheese dish which uses 4 types of cheese, including smoked cheese. Personally, I think this is the best Mac & Cheese you'll ever have.

    103 people made this

    Serves: 10 

    • 450g macaroni or elbow pasta
    • 6 tablespoons butter
    • 60g plain flour
    • 1.3 litres milk, divided
    • 300g smoked cheese, grated
    • 170g Cheddar cheese, grated
    • 160g Swiss Emmental cheese, grated
    • 80g Parmesan cheese, grated
    • For the topping
    • 40g Parmesan cheese
    • 1 tablespoon breadcrumbs
    • 1 teaspoon cayenne pepper
    • 2 tablespoons olive oil

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Fill a pot with lightly-salted water and bring to the boil. Stir the macaroni into the water and return to the boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
    3. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 500ml of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir in the grated smoked cheese, Cheddar, Swiss and 80g grated Parmesan; once the cheeses have melted completely, stir the drained macaroni into the mixture to coat. Pour the macaroni mixture into a large baking dish.
    4. Mix 40g grated Parmesan cheese, the breadcrumbs and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the breadcrumbs.
    5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (87)


    CHEF'S NOTE: The measurements for the bread crumbs and cayenne are incorrect! It should read: 1/2 cup bread crumbs (I use Panko) 1/2 teaspoon cayenne pepper  -  04 Jun 2009  (Review from Allrecipes US | Canada)


    My husband thinks he's died and gone to Heaven when I fix this! It goes great with just about any meat you choose to fix. I never use the same cheeses, I go to the deli counter and ask them if they have ANY "cheese ENDS", they sell them for 50 cents a lb... This scrumptous dish usually cost me about $2.50....for 10 servings!! Thanks S.Michael for a great recipe..  -  03 Jul 2010  (Review from Allrecipes US | Canada)


    Absolutely wonderful. I only made one change and that's using all fat free evaporated milk. The combination of these cheeses was just wonderful. My boys ate it all and the little I had was just......WONDERFUL. This is going to be my new macaroni and cheese recipe. NOTE: I did add a little hot sauce, onion/garlic powder and dijon mustard but I add that to every macaroni and cheese recipe I make as it's a family favorite.  -  16 Dec 2010  (Review from Allrecipes US | Canada)