Recipe for classic creamy mac & cheese with thyme

220g miniature elbow pasta
50g butter
1 small onion, finely sliced
1 tablespoons + 1 teaspoon fresh thyme leaves, finely chopped
¼ cup flour
2 cups milk, warm
1 cup cream, warm
1 bay leaf
335g cheese, chopped into small chunks or grated
Salt & Pepper to taste
50g parmesan cheese, grated

How to
Preheat an oven to 350F/180C. Bring a large pot of water to a boil.

Cook the pasta in the boiling water according to the instructions, cooking it only until it is al dente.

In the meantime, heat the butter in a large pot over medium-low heat. Add the onion and 2 tablespoons thyme. Cook until the onions are translucent, about 5 to 10 minutes.

Reduce the heat to low and add the flour and cook, stirring frequently, for about 2 minutes.

Add the milk and bay leaf. Stir or whisk until the flour and butter is completely dissolved. Cook over low-medium heat, stirring frequently, until the mixture begins to thicken.

Add the cheese, in small handfuls at a time, stirring after each addition until the cheese is completely melted. Keep the low heat during this stage. Add salt and pepper to taste.

Once all the cheese is melted and added, add the drained pasta and mix in well.

Pour the mac & cheese into two small or one large oven-safe casserole. Sprinkle the parmesan cheese, remaining thyme, and a little pepper over the top.

Bake until the cheese is bubbly and the top golden brown, about 30 minutes.


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This recipe is provided by Chasing Delicious Food Blog