Baked Mac and Cheese
This baked mac and cheese has a silky three cheese sauce and a crunchy breadcrumb topping. It is the ultimate American comfort side dish and a hit with kids. Creamy inside and golden on top, it is perfect for holidays, potlucks or a cosy dinner.
Why You Will Love This Baked Mac and Cheese
- Creamy, cheesy sauce with a crisp, golden crumb topping
- Made from scratch with no processed cheese
- Can be assembled ahead and baked when needed
Ingredient Notes
Macaroni: Elbow pasta holds the sauce well. Cheeses: A mix such as cheddar, mozzarella and Gruyere gives flavour and stretch. Butter, flour and milk: Make the smooth white sauce base. Breadcrumbs: Toasted in butter for the crunchy top.
Tips for Creamy Mac and Cheese
Undercook the pasta since it finishes in the oven. Grate cheese fresh as pre-grated types do not melt as smoothly. Add the cheese off the heat and stir until just melted so the sauce stays silky.
Serving and Storage
Serve hot, straight from the dish. Leftovers keep for three days in the refrigerator, and a splash of milk helps loosen the sauce when reheating. Unbaked mac and cheese can be assembled a day ahead.
Frequently Asked Questions
Which cheeses melt best for mac and cheese?
Sharp cheddar for flavour, Gruyere for nuttiness and mozzarella for stretch work well together. Grate the cheese fresh, since pre-grated cheese contains anti-caking agents that make the sauce grainy.
Why is my cheese sauce grainy?
The sauce was probably too hot when the cheese was added. Remove the pan from the heat and stir the cheese in gradually until just melted.
Can I assemble it ahead of time?
Yes. Assemble the dish up to a day ahead, cover and refrigerate, then bake it a little longer than usual, adding extra time if it goes in cold.
How do I avoid dry mac and cheese?
Make the sauce slightly looser than you think you need, since the pasta absorbs liquid as it bakes. Undercook the pasta by a minute or two.
Can I freeze baked mac and cheese?
Yes. Cool, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator and reheat in the oven with a splash of milk.
What can I add for extra flavour?
Try mustard powder, smoked paprika, crispy bacon, caramelised onions or roasted broccoli.
More Recipes You Will Love
- Smoked BBQ Pork Ribs: tender, smoky pork ribs with a sticky glaze
- Coq au Vin: French chicken braised in red wine
- Wiener Schnitzel: crisp, golden breaded cutlet
- Homemade Chicken Noodle Soup: comforting broth with noodles and chicken
- 300 g elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2.5 cups milk
- 2 cups grated cheddar
- 1/2 cup grated mozzarella
- 1/4 cup grated parmesan
- 1/2 cup breadcrumbs
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- 1 Preheat the Oven and Grease the DishPreheat the oven to 180 C and set a rack in the middle. Lightly grease a 2 litre (about 23 x 33 cm) baking dish with a little butter or oil.Tip: Greasing the dish helps with easy serving and cleaning, because baked cheese sticks fiercely.
- 2 Grate the CheesesGrate 2 cups of cheddar, 1/2 cup of mozzarella and 1/4 cup of parmesan on the coarse side of a box grater. Keep the parmesan in a separate bowl for the topping.Tip: Grate the cheese fresh from the block. Pre-grated cheese contains anti-caking starch, which stops it melting smoothly and can make the sauce grainy.
- 3 Boil Salted WaterFill a large pot with water, add a generous pinch of salt and bring to a rolling boil over high heat.Tip: Use plenty of water so the pasta moves freely, and salt it well because this is the only chance to season the pasta itself.
- 4 Undercook the MacaroniAdd the 300 g of elbow macaroni and cook for 2 minutes less than the packet instructions say. Drain in a colander, shake well and return it to the pot. Do not rinse it.Tip: Undercook the pasta since it finishes in the oven. If you cook it fully now, it will be mushy after baking. Do not rinse it, as the surface starch helps the sauce cling.
- 5 Melt the ButterIn a medium saucepan, melt the 3 tablespoons of butter over medium-low heat until it is foaming but not browning.Tip: Keep the heat gentle. Browned butter will change the colour and flavour of a classic white cheese sauce.
- 6 Whisk in the FlourAdd the 3 tablespoons of flour and whisk constantly for 1 minute, until it forms a smooth, pale paste that smells slightly nutty but has not coloured.Tip: Cooking the flour for a minute removes the raw floury taste. This butter and flour paste is called a roux.
- 7 Add the Milk GraduallyPour in the 2.5 cups of milk slowly, about 1/2 cup at a time, whisking constantly and making sure each addition is smooth before adding the next.Tip: Adding the milk gradually is the secret to a lump-free sauce. If lumps do appear, keep whisking firmly or pass the sauce through a sieve.
- 8 Cook Until ThickRaise the heat to medium and cook for 4 to 6 minutes, stirring often, until the sauce thickens and coats the back of a spoon, and a few bubbles break the surface.Tip: Do not let it boil hard. When you draw a finger through the sauce on the back of the spoon, the line should stay clear.
- 9 Melt in the Cheese Off the HeatTake the pan off the heat. Stir in 1/2 teaspoon of mustard powder, then add the cheddar and mozzarella a handful at a time, stirring until each addition melts before adding more. Season with salt and pepper and taste.Tip: Adding the cheese off the heat stops it turning grainy or oily. The mustard powder does not taste of mustard but sharpens the cheese flavour.
- 10 Combine with the PastaPour the cheese sauce over the macaroni in the pot and stir until every piece is coated. Tip it all into the greased baking dish and level the surface.Tip: The mixture will look quite saucy, but the pasta will absorb some of the sauce in the oven.
- 11 Add the Crunchy ToppingIn a small bowl, mix the 1/2 cup of breadcrumbs with the 1/4 cup of parmesan, then scatter evenly over the top of the pasta.Tip: For an extra crunchy, golden topping, toss the breadcrumbs with a teaspoon of melted butter first.
- 12 Bake Until GoldenBake for 20 to 25 minutes, until the topping is golden brown and the sauce is bubbling around the edges of the dish.Tip: If the top is not golden after 25 minutes, finish it under the grill for 1 to 2 minutes, watching closely.
- 13 Rest for 5 MinutesLet the mac and cheese rest for 5 minutes out of the oven, so that the sauce can thicken slightly and set.Tip: Resting makes it easier to scoop neatly. Cutting in straight away lets the sauce run.
- 14 Serve HotScoop into warm bowls and serve with a green salad or steamed broccoli.Tip: Leftovers keep for 3 days in the fridge. Reheat with a splash of milk to loosen the sauce. You can also freeze it before baking and bake from thawed.