Creamy Mac Cheese Pomegranate (Printable Version)
# What You Need:
→ Pasta
01 -
300 g elbow macaroni
→ Cheese Sauce
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
500 ml whole milk
05 -
200 g sharp cheddar cheese, grated
06 -
100 g Gruyère cheese, grated
07 -
1 teaspoon Dijon mustard
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Topping
11 -
50 g panko breadcrumbs
12 -
1 tablespoon unsalted butter, melted
13 -
1/4 teaspoon smoked paprika
14 -
100 g pomegranate arils
15 -
2 tablespoons chopped fresh parsley (optional)
# Steps to Follow:
01 -
Preheat the oven to 190°C (375°F). Grease a medium baking dish (about 2 liters/2 quarts).
02 -
Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 -
In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
04 -
Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until thickened (about 5 minutes). Remove from heat. Stir in cheddar, Gruyère, Dijon mustard, garlic powder, salt, and pepper until cheese is fully melted and sauce is smooth.
05 -
Add the drained macaroni to the cheese sauce and mix well. Pour the mixture into the prepared baking dish.
06 -
In a small bowl, combine panko breadcrumbs, melted butter, and smoked paprika. Sprinkle evenly over the macaroni.
07 -
Bake for 20 minutes, or until the top is golden and bubbling.
08 -
Remove from oven and let cool for 5 minutes. Sprinkle pomegranate arils and parsley (if using) over the top before serving.
# Additional Notes:
01 -
Try substituting Gruyère with fontina or mozzarella for a different flavor.
02 -
For a touch of heat, add a pinch of cayenne pepper to the cheese sauce.
03 -
Serve with a simple green salad to balance the richness.