Classic Baked Mac and Cheese
Why this recipe works
- Smooth cheese sauce: A flour-thickened milk sauce gives the cheddar a stable, creamy base instead of a greasy or split finish.
- Crisp top, soft centre: Breadcrumbs brown in the oven while the macaroni underneath stays coated in a rich, glossy sauce.
- Familiar, satisfying flavour: Cheddar, butter, milk and a little mustard create the savoury richness people expect from baked mac and cheese.
Get the most out of this recipe
Timing notes
- Rest before serving: Let the dish stand briefly after baking so the sauce settles and serves more neatly.
- Best on the day: The topping is crispest when served soon after baking, while the centre is still hot and creamy.
Texture tips
- Keep the pasta firm: Cook the macaroni just shy of al dente, as it will continue softening in the sauce and oven.
- Build a smoother sauce: Add the milk gradually and whisk well between additions to keep the béchamel lump-free.
- For extra colour: Use the grill only briefly at the end, watching closely so the breadcrumbs brown without burning.
Ingredient notes
- Choose a good melting cheese: Cheddar gives the sauce its classic sharp, savoury flavour; Gruyère makes it nuttier and more deeply savoury.
- Drain the pasta well: Excess water can loosen the sauce, so let the macaroni drain thoroughly before mixing it in.
- Breadcrumb choice matters: Standard breadcrumbs make a compact golden crust, while panko gives a lighter, crunchier topping.
Make-ahead tips
- Assemble ahead: The mac and cheese can be assembled in advance, covered and refrigerated, then baked until piping hot throughout.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, adding a little milk if the sauce looks dry.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
- Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the plain flour and cook for 1 minute until it smells lightly biscuity but has not browned.
- Gradually whisk in the whole milk until smooth, then bring to a gentle simmer, whisking often. Cook for 3 to 5 minutes until thick enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the dijon mustard, fine sea salt, and black pepper. Stir in the cheddar cheese until fully melted and glossy.
- Add the drained macaroni to the cheese sauce and stir until evenly coated. Tip into a baking dish and level the top.
- Sprinkle the breadcrumbs evenly over the top. Bake for 15 to 18 minutes until bubbling at the edges and golden on top.
- Rest for 5 minutes so the sauce settles slightly, then serve hot. If you want extra colour, pop it under a hot grill briefly, watching closely.
Recipe notes
Tips
- Undercook the macaroni slightly so it stays pleasantly firm after baking.
- For the smoothest sauce, add the milk gradually and whisk constantly to prevent lumps.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the dish is baked until piping hot throughout.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a nuttier, more savoury finish.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a little texture.
- Replace Breadcrumbs with panko breadcrumbs for a lighter, crunchier topping.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven until piping hot; add a splash of Whole milk if it looks dry. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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