Classic Baked Mac & Cheese

Substitutions: Pasta - For this recipe, I chose to use celentani pasta a.k.a cavatappi or corkscrew pasta (for funsies :P). However, if you prefer pasta shapes such as fusilli, gemelli, or the classic elbow pasta, feel free to use those instead. Additions of meat/vegetables: The ingredient measurements given below for the cheeses, unsalted butter, milk, chicken stock cube, and all-purpose flour are only enough if you are making just the pasta and there is no other addition, such as meat or vegetables. However, if you choose to add meat or vegetables with the mac and cheese, then you would instead need 104 grams of shredded cheddar cheese, 65 grams of shredded emmental cheese, 58.5 grams of shredded goat cheese, 65 grams of unsalted butter (we also need an additional 14 grams of unsalted butter – this is the same with or without the addition of meat/vegetables), 520 ml of whole milk, 1 chicken stock cube, and 39 grams of all-purpose flour. The added vegetables or meat have to be cooked prior and should be about 300 – 400 grams. You can adjust the ratio of meat to pasta according to your preference, but both the pasta and cooked meat or vegetables have to be a total of 550 – 650 grams to ensure sufficient cheese sauce coverage.

Storage: Store the mac and cheese in an airtight container in the refrigerator for up to two days. When ready to consume, reheat it either in the air fryer at 180°C for 5-6 minutes or in the oven at 180°C for 15-20 minutes. This method works for both stovetop and baked mac and cheese.