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Big Daddy’s Mac & Cheese

Prep Time: 5 min
Cook Time: 45 min
Serves: 8-10


  • 2 tbs  Butter
  • 4 tbs All-purpose Flour
  • 1 cup Chicken Stock
  • 4 cups (1 ltr) Skimmed Milk
  • 1 tbs Mustard
  • 1 tsp Paprika
  • 1 Nutmeg
  • 200 g Cheddar Cheese, shredded
  • 400 g Elbow Macaroni
  • Boiling Water to cook Pasta
  • 100 g Mozzarella Cheese, shredded
  • 1/2 cup  fresh Bread Crumbs
  • 1/4 cup  Parmesan Cheese


  1. Preheat oven to 170 degrees C, and place rack in middle level.
  2. In a large pot melt Butter, Flour and sauté until cooked and slightly golden
  3. Add Chicken Stock, Skimmed Milk and whisk.
  4. Add Mustard, Paprika, Nutmeg and Cheddar Cheese and cook until sauce is smooth and somewhat thick. (same consistency as cooking cream)
  5. Meanwhile cook pasta in boiling water until al dente, drain and place in a ovenproof dish. Add Mozzarella Cheese and toss with Pasta.
  6. Pour sauce over the pasta and mix gently to coat pasta with sauce.
  7. Combine breadcrumbs and Parmesan cheese and sprinkle over the past.
  8. Bake in the oven for 30-40 minutes until the sauce is bubbling and pasta is slightly golden on top.
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