CC’s Bar and Grill Mac and Cheese

Easy, cheesy and all together tasty. Master this creamy and crunchy family favourite with our basic and delicious recipe


  • 450g of dried elbow pasta 
  • 120g of  unsalted butter 
  • Half cup of plain flour 
  • One and a half cups of whole milk 
  • Two and a half cups of half and half 
  • Four cups of grated medium sharp cheddar cheese 
  • Two cups grated Gruyere cheese 
  • Half tablespoon of sea salt 
  • Half teaspoon of black pepper 
  • 1/4 teaspoon of hot English mustard 
  • 100g corn flakes  
  • Salt  
  • Pepper 


  1. Preheat oven to 250°C and grease a 22 x 33cm baking dish, set aside. 
  2. Bring a large pot of water with a pinch of salt and olive oil to boil.  Add in dried elbow pasta and cook until al dente. 
  3. Drain and run cooked pasta under cold water then drizzle with olive oil to stop from sticking. 
  4. Melt butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. 
  5. Add hot milk one ladle at a time to and mix to gain a smooth and glossy consistency.  
  6. Mix in two-thrids of the cheese mix, hot English mustard and season with salt and pepper. 
  7. Fold in the cooked pasta and mix until evenly coated. 
  8. Place into the prepared baking dish. 
  9. Crush the corn flakes and place on the top, sprinkle with the remaining cheese. 
  10.  Bake in the oven for 20 minutes or until golden brown on top. 
  11. Serve your mac and cheese in the middle of the family table accompanied by a delicious green salad, because it’s all about balance!