Creamy Mac & Cheese
A Chef Aly Thermomix reinterpretation of Curtis Stone-style mac and cheese: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Curtis Stone does comfort food beautifully. The Thermomix makes a lump-free cheese sauce in minutes — stir through cooked pasta and you've got the creamiest mac and cheese.
Ingredients
- 🧀250 g cheddar, cubed
- 🧈40 g butter
- 🌾40 g plain flour
- 🥛600 g milk
- 🥄1 tsp mustard
- 🌼1 pinch nutmeg
- 🫑Salt and pepper
- 🍝300 g macaroni, cooked
Thermomix method
- Grate the cheddar 8 sec / speed 8; set aside.
- Add butter, flour and milk. Cook 8 min / 90°C / speed 4 until thickened to a smooth white sauce.
- Add the cheese, mustard and nutmeg. Mix 20 sec / speed 4 until melted and glossy. Season.
- Stir the cooked macaroni through the sauce. For a crust, top with breadcrumbs and grill a few minutes
Aly's tips
- Grating the cheese in the Thermomix means it melts smooth, never grainy.
- A spoon of mustard sharpens the whole thing.
Questions
Why won't the cheese sauce go lumpy?
Cooking the flour, butter and milk together at speed 4 keeps it constantly whisked and silky.
Is this the original Curtis Stone recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Curtis Stone and mac and cheese; it is not endorsed by or affiliated with the chef.
Can I make this Creamy Mac & Cheese in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.