Tag: baked macaroni cheese

Intro

If you love Snoop Dogg’s famous mac and cheese but want a version that works perfectly with UK ingredients, this is for you. This Snoop‑style baked mac and cheese is ultra creamy, loaded with cheese, and I’ve given both UK and US measurements so everyone can make it at home.

Why you’ll love this Snoop‑style mac and cheese
• UK‑friendly ingredients you can find in Tesco, Asda or Sainsbury’s
• Properly creamy sauce, not dry or grainy
• Crispy golden top with a serious cheese pull

• Works as a side dish or a full comfort‑food dinner

Ingredients (UK first, US in brackets)

• 500g macaroni (1 lb elbow pasta)
• 480ml whole milk (2 cups)
• 240ml double cream (1 cup heavy cream)
• 4 tbsp unsalted butter
• 30g plain flour (about 1/4 cup all‑purpose flour)
• 500g grated cheese total – I use a mix of extra mature cheddar and mild cheddar or Monterey Jack (about 5 cups shredded)
• 150g sour cream or crème fraîche (about 2/3 cup sour cream)
• 1–2 tsp mustard powder
• Pinch ground nutmeg
• Splash Worcestershire sauce
• Pinch cayenne pepper (optional, for a little heat)

• Salt and black pepper, to taste

Step‑by‑step method

1. Cook the pasta
   Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente – about 1 minute less than the packet says. Drain and set aside.
2. Make the creamy base
   In a separate saucepan, gently heat the milk and double cream together until warm but not boiling.
   In a large pan, melt the butter over a medium heat, then whisk in the flour to make a smooth paste (roux). Cook this for 1–2 minutes to get rid of the raw flour taste.
3. Build the cheese sauce
   Slowly whisk the warm milk and cream into the roux, a little at a time, until you have a smooth, thick sauce.
   Stir in the grated cheese, keeping back a generous handful for the topping. Keep stirring until the cheese has fully melted and the sauce is smooth and glossy.
   Add the sour cream or crème fraîche and mix well.
4. Season it Snoop‑style
   Season the sauce with mustard powder, nutmeg, Worcestershire sauce, cayenne, plus salt and black pepper to taste.
   The sauce should be deeply savoury, slightly tangy and very cheesy.
5. Combine and assemble
   Tip the drained macaroni into the cheese sauce and stir until every piece is coated.
   Pour the mac and cheese into a buttered baking dish. Sprinkle the remaining cheese evenly over the top.
6. Bake until golden and bubbling
   Bake in a preheated oven at 200°C (fan 180°C) / 400°F for 25–30 minutes, or until the top is golden, bubbling and slightly crisp at the edges.

Let it sit for 5–10 minutes before serving so it can set slightly and give you that perfect spoonful.

Serving ideas
• Serve as a main dish with a simple green salad or garlic bread.
• Pair it with fried chicken, ribs or roasted veg as a side.

• Add cooked bacon, chorizo or jalapeños for a spicier twist.

Tips for the best Snoop‑style mac and cheese
• Grate your own cheese – it melts better than pre‑grated.
• Don’t overcook the pasta or it will go mushy after baking.

• Taste the sauce before you add the pasta and adjust the seasoning; it should be slightly salty and very flavourful.

Can I make this ahead?

Yes. Assemble the mac and cheese, cover and chill in the fridge for up to 24 hours. When you’re ready to bake, bring it out of the fridge while the oven heats, then bake until hot and bubbling. You may need to add an extra 5–10 minutes if it’s very cold going into the oven.

Storing and reheating
• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Add a splash of milk or cream and reheat in the oven or microwave until piping hot, stirring halfway.