- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 60 g
- 40 g
- 600 ml
- 250 g
- 100 g
- 1 tsp
- ½ tsp
- ½ tsp
- ¼ tsp
- 50 g
- 30 g
Process
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Preheat oven to 200°C. Grease a 23x33 cm baking dish with a little butter.
Bring a large pot of water to a boil, add 1 tsp salt, and cook 400 g macaroni for 2 minutes less than the package instructions. Drain and set aside.
In a large saucepan, melt 60 g butter over medium heat. Whisk in 40 g plain flour and cook for 1 minute until bubbling but not browned.
Gradually whisk in 600 ml warmed whole milk. Cook, whisking constantly, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove from heat. Stir in 250 g grated sharp cheddar, 100 g grated gruyere, 0.5 tsp black pepper, 0.5 tsp mustard powder, and 0.25 tsp nutmeg until smooth. Taste and add salt if needed.
Fold the drained macaroni into the cheese sauce until evenly coated. Transfer to the prepared baking dish.
In a small bowl, mix 50 g breadcrumbs with 30 g finely grated parmesan and 1 tbsp melted butter (optional). Scatter evenly over the macaroni.
Bake for 20–25 minutes until the top is golden brown and the sauce bubbles around the edges. Let rest for 5 minutes before serving.
Kitchen notes
Kitchen notes
- Undercook the pasta by 2 minutes: it will finish cooking in the oven and absorb sauce without turning mushy.
- Warm the milk before adding to the roux to prevent lumps; add it in a slow stream while whisking constantly.
- For the creamiest texture, use a mix of melting cheeses like cheddar and gruyere; avoid aged cheeses that can turn grainy.
- Let the baked mac and cheese rest for 5 minutes after baking so the sauce thickens and portions cleanly.
Substitutions
- whole milk→evaporated milk or half-and-half for richer sauce
- sharp cheddar cheese→any good melting cheese like colby or monterey jack
- gruyere cheese→emmental or additional cheddar
- breadcrumbs→crushed cornflakes or panko
- butter→margarine or olive oil for the roux
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 180°C for 15-20 minutes, or microwave individual portions in 30-second bursts with a splash of milk. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my baked mac and cheese dry?
Dryness usually comes from too little sauce, overcooked pasta, or baking too long. Make sure the pasta is undercooked and the sauce is loose before baking; it will thicken in the oven. Cover with foil if the top is browning too fast.
Can I make baked mac and cheese ahead of time?
Yes, assemble it up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if cold, and keep it covered with foil for the first 15 minutes to prevent overbrowning.
How do I know when baked mac and cheese is done?
It is done when the sauce bubbles around the edges and the top is golden brown. The internal temperature should be around 70°C. If you insert a knife, it should come out hot and the pasta should be tender.
Can I use a different cheese for baked mac and cheese?
Yes, but choose melting cheeses like cheddar, gruyere, fontina, or gouda. Avoid very hard or aged cheeses alone as they can separate and become grainy. A mix of a sharp cheese for flavor and a melting cheese for texture works best.
Why did my cheese sauce turn grainy?
Graininess happens when the sauce gets too hot after the cheese is added, or when using aged cheeses. Add cheese off the heat and stir until just melted. If it looks grainy, a quick whisk over low heat with a splash of milk can sometimes bring it back.
Can I freeze baked mac and cheese?
Yes, freeze it baked or unbaked for up to 2 months. Thaw overnight in the fridge, then reheat covered at 180°C until hot. The texture may be slightly softer but still delicious.
How can I make baked mac and cheese healthier?
You can use whole wheat pasta, reduce the cheese slightly, and add vegetables like cauliflower or spinach. Using low-fat milk will work but the sauce will be less rich. This recipe is a comfort food, so enjoy in moderation.
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