Bulk Mac & Cheese

Soft, cheesy, deeply satisfying, the “everyone will eat this” meal.
6–8 serving

Ingredients (6–8 serving)

  • 500g dried pasta (elbow or spirals)
  • 50g butter
  • 50g flour
  • 750ml milk
  • 1½–2 cups grated cheese (tasty + mild mix works best)
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • Optional: ½ tsp mustard powder (adds depth, not “mustardy”)

Optional add-ins

  • (if you want to stretch or boost nutrition)
  • ½–1 cup cooked veg (pumpkin, cauliflower, etc.)
  • ½ cup cooked chicken (turns it into a full meal)

Method

Cook the pasta

  1. 1Boil until just al dente (slightly firm).
  2. 2Drain and set aside.

Make the cheese sauce

  1. 1Melt butter in a large pot.
  2. 2Add flour, stir for 1–2 mins (forms a paste).
  3. 3Slowly pour in milk, whisking constantly.
  4. 4Cook until thick and creamy.
  5. 5Stir in cheese, salt, pepper (and mustard powder if using).
  6. 6You want it smooth, thick, and glossy.

Combine

  1. 1Mix pasta + sauce until fully coated.
  2. 2Add any extras (veg/chicken).

Tray it up

  1. 1Pour into baking trays or foil containers.
  2. 2Sprinkle a little extra cheese on top.

Bake

  1. (optional but recommended)
  2. 1180°C for 15–20 mins.
  3. 2Until golden and bubbling.

Freezer tip

Assemble, cover, freeze before baking. Bake from thawed or cook then freeze portions.

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