Pakistani
Pakistani Chicken Karahi
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Mac and Cheese
A bubbling pot of pasta drowned in a silky, three-cheese sauce — proper comfort food for any age.
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10 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 300g macaroni
- 50g butter
- 40g plain flour
- 600ml milk
- 200g sharp cheddar, grated
- 50g parmesan, grated
- 50g mozzarella, grated
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Salt and pepper
- Optional: breadcrumbs for the top
Instructions
- Cook the pasta until al dente; drain.
- Melt the butter, stir in the flour and cook for a minute.
- Gradually whisk in the milk and simmer until thickened.
- Stir in most of the cheese, mustard, nutmeg, salt and pepper.
- Fold in the pasta until coated.
- Tip into a baking dish, top with the remaining cheese (and breadcrumbs if using).
- Bake at 200C for 15 minutes until golden.
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Tara’s tips
- A mix of cheeses gives depth — cheddar for flavour, mozzarella for stretch, parmesan for bite.
- Pasta should be al dente before going in the oven so it doesn't turn mushy.
Serving suggestions
- Lovely with a sharp green salad on the side.
Storage & reheating
Keeps 3 days; reheat with a splash of milk to loosen.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Skip baking?
Yes — eat straight from the pan stovetop-style for the silkiest texture.
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