The Baked Mac & Cheese Your Family Loves

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Just like grandma used to make it. When it comes to mac & cheese, nothing beats the real thing. Feel free to mix up the varieties of cheese; as long as you have 4 cups of quality fresh cheese, you can’t go wrong with this sauce.


    500 ml / 2 cups Cheddar, medium to old, grated
    250 ml / 1 cup Mozzarella, grated
    250 ml / 1 cup Parmesan cheese, grated
    55 gm / ¼ cup Mirage Margarine
    250 ml / 1 cup Milk
    1 lt / 4 cups Macaroni pasta
    60 ml / 1/4 cup Bread crumbs
    60 ml / 1/4 cup Roux


  1. Preheat the broiler to high.
  2. Prepare pasta as directed on the package, tossing with some Mirage Margarine once strained.
  3. In a medium stainless steel sauce pot over medium heat, melt the Mirage Margarine with the milk.
  4. Add in the roux and whisk until smooth.
  5. Bring this mixture to a simmer, and continue whisking until the sauce begins to thicken. The sauce should still be soft and flowing, so add more milk as needed, but you don’t want it too wet.
  6. Simmer for 5 minutes.
  7. Remove the sauce from the heat, and slowly whisk in the cheese 1 cup at a time.
  8. Once the cheese is fully incorporated, gently fold in the pasta, evenly coating all the noodles.
  9. Portion the tossed pasta into 4 oven safe bowls. Top each bowl with 1 tbsp of bread crumbs.
  10. Place the bowls on a baking sheet, so it’s easier to transport in and out of the oven. Place them under the broiler and allow the tops to brown, approximately 2 minutes.
  11. Remove from the oven and let them rest for a few minutes before serving.


  • If you don’t like your mac and cheese too saucy, mix the sauce into the pasta, adding a little at a time to get the consistency you prefer.

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