Mac and cheese from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 177) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cheddar cheese, tasty cheese, Swiss cheese, Colby cheese, Monterey Jack cheese, or melting cheese of your choice for Gruyère cheese.

  • Justagirleatingcake on January 02, 2026

    Amazing mac & cheese!

  • goodfruit on July 05, 2024

    liked the panko instead of bread crumbs, liked the mozzarella, would have preferred a sharp cheddar though, which is what I will add next time.

  • peaceoutdesign on January 04, 2024

    Loved the Panko topping. I liked Nagi's advice that the mozzarella is what gives you the creaminess. In addition to the mozarella, I used a combo of other cheeses that were left over from a charcutarie board. I would like to try this with Gruyere. We had left over of this and I would recommend only making what you can eat immediatley, this does not reheat well.

  • ezwriternc on September 22, 2023

    This tasted good but the ratio of cheese sauce to macaroni is overwhelming. It’s incredibly rich. It’s more like cheese sauce with some macaroni. I don’t think i will make it again. It was just too much fat for not enough flavor. I used freshly grated Gruyère and shredded mozzarella.

  • MollyB on July 27, 2023

    This was very good, and I'd definitely make it again (but not with the cheese mix I used). I liked the panko on top, and the use of mozzarella get the "melty" texture. I used a mix of other cheeses I had in the fridge, and they were a bit too mild. I used mostly Monterey Jack, with some cheddar (along with the mozzarella), and I wish I'd had more interesting cheeses. Gruyere would have been better, or maybe all cheddar along with the mozzarella. Some Taleggio would be great.

  • anya_sf on June 15, 2023

    My family prefers cauliflower mac-and-cheese (i.e., just stir in some cooked florets), so that's what I did and we really liked it. Usually I use Ina's recipe. This one is similar except (1) it uses more milk for a saucier casserole; (2) mozzarella instead of cheddar, so it's meltier, but the cheese flavor is milder; (3) has different spices, which we enjoyed; (4) it's topped with panko instead of fresh bread crumbs, and we liked the crunch. Next time I might swap half the mozzarella for cheddar, but otherwise would use this recipe again.

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