Imagine sinking your teeth into a bowl of creamy, cheesy macaroni and cheese – the ultimate comfort food. It’s warm, filling, and oh so satisfying. If you’re a lover of this classic dish, you might want to try out Morrison’s / Piccadilly Macaroni and Cheese recipe.
To start with, preheat your oven to 350°F. Then, bring a pot of salted water to boil and add in one and a half cups of elbow macaroni. Cook it until it’s al dente, which means that it’s still slightly firm to bite. Drain the water and set the cooked macaroni aside.
Meanwhile, in a large saucepan, melt five tablespoons of unsalted butter over medium heat. Once it’s melted, add in six tablespoons of all-purpose flour and whisk it constantly until it turns into a smooth paste. At this point, you’ll gradually whisk in four cups of milk and keep stirring until you get a smooth and creamy consistency.
Now it’s time to add in the star of the show – the cheese. You’ll need two cups of shredded cheddar cheese and one cup of shredded Swiss cheese. Add them both to the saucepan and stir until the cheese is melted and the sauce is smooth.
Next, add in a quarter teaspoon of cayenne pepper, half a teaspoon of salt, and a quarter teaspoon of black pepper. Give it a good mix and taste to adjust the seasoning as needed. Once you’re happy with the taste, add in the cooked macaroni and stir until everything is well combined.
Pour the mac and cheese mixture into a greased baking dish and pop it into the oven. Let it bake for around 25 minutes, or until it’s bubbly and golden brown on top. When it’s ready, take it out of the oven and let it cool for a few minutes before serving.
What are you waiting for? Grab your apron, preheat your oven, and get ready to whip up Morrison’s / Piccadilly Macaroni and Cheese. Trust us, your taste buds will thank you.
Ingredients
- 1/4 tsp paprika (not smoked paprika!)
- 1/2 TB salt
- 1/2 tsp black pepper
- 1 lb macaroni elbow pasta (uncooked)
- 1/2 cup flour
- 1/2 cup butter (unsalted)
- 4 cups milk (I use whole milk, but you can use a combination of whole milk and half and half to make it even more rich!)
- 4 cups sharp cheddar cheese (shredded)
- 2 cups mozzarella cheese (shredded)
Instructions
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Preheat your oven to 325 degrees Fahrenheit.
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Grease a 9×13 baking dish.
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Fill a large pot with water and a sprinkle of salt. Bring it to a boil and add the macaroni elbow pasta. Cook the pasta for a minute or so LESS than what the box says, because it will cook further in the oven.
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Drain the pasta and do not rinse it! Feel free to toss it with a tiny bit of olive oil, though I usually skip that.
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Melt the butter over medium heat in a pan, and whisk in the flour. Keep cooking for a minute, whisking the whole time.
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Add 2 cups of milk to the pan, a little bit at a time, while you keep on whisking. Slowly add the rest of the milk, whisking nonstop until it is smooth.
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At this point, the sauce will look thin / watery, but do not worry! Keep cooking it over medium heat (while constantly whisking) until it thickens,
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Turn the stove off and add in your spices and 1.5 cups of a mixture of the shredded cheddar and mozzarella. Keep stirring until the cheese is completely melted. Then, add another 1.5 cups of the shredded cheese mix, and stir until you have a uniform cheese sauce.
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Pour your cheese sauce over the cooked, macaroni pasta and stir until it is well distributed.
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Add half of the cheesy pasta to the greased 9×13 baking dish. Sprinkle 1.5 cups of cheese on top. Then, add the remainder of your pasta to the baking dish, and top with the last 1.5 cups of cheese.
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Bake the creamy macaroni and cheese for 15-20 minutes, or until the cheese is deliciously melted, bubbly and slightly browned on top.
Notes
This mac and cheese recipe is perfect for a cozy night in or a romantic dinner with your significant other. It's rich, indulgent, and sure to impress. Serve it alongside a simple salad or some roasted vegetables for a well-rounded meal.
