Baked Mac and Cheese
Why this recipe works
- Smooth cheese sauce: A simple flour-and-butter base thickens the milk before the Cheddar is added, helping the sauce coat the pasta evenly.
- Crisp golden topping: Buttered panko bakes into a light, crunchy crust that contrasts with the creamy pasta underneath.
- Balanced richness: Dijon mustard cuts through the richness of the cheese and milk without making the sauce taste overtly sharp.
Get the most out of this recipe
Texture tips
- For a smoother sauce: Add the grated Cheddar off the heat and stir it in gradually, so it melts gently rather than turning grainy.
- Keep the pasta tender: Boil the macaroni until just al dente, as it will continue softening while the bake heats through in the oven.
- For extra crunch: Spread the buttered panko evenly over the surface so it browns consistently instead of clumping in patches.
Ingredient notes
- Cheddar choice: A mature Cheddar gives the sauce a fuller savoury flavour, while a milder Cheddar keeps the dish softer and more family-friendly.
- Mustard balance: Dijon mustard adds gentle sharpness that stops the sauce feeling flat; whole-grain mustard gives a milder bite and a little texture.
- Panko topping: Panko breadcrumbs stay lighter and crisper than fine breadcrumbs, making them especially good for baked pasta dishes.
Make-ahead tips
- Assemble ahead: The pasta and sauce can be combined in the baking dish ahead of time; add the buttered panko just before baking for the best texture.
- Reheat gently: If leftovers look dry, add a splash of whole milk before reheating in a 180°C (355°F) oven until piping hot throughout.
- Freeze in portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating thoroughly.
Common mistakes
- Adding cheese over high heat: Take the sauce off the heat before stirring in the Cheddar; strong heat can make the cheese separate and turn oily.
- Baking too long: Bake only until the edges are bubbling and the topping is golden, as extra oven time can make the sauce thicken too much.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Melt 20 g of the unsalted butter and mix it with the panko breadcrumbs in a bowl until evenly coated. Set aside.
- Bring a large pot of water to the boil and season with 1 tsp of the fine sea salt. Cook the macaroni until just al dente, about 1 minute less than the packet suggests. Drain well in a colander.
- In a saucepan over medium heat, melt the remaining unsalted butter. Stir in the plain flour and cook for 1 minute, stirring constantly, until it smells lightly biscuity but has not browned. Gradually whisk in the whole milk until smooth.
- Simmer the sauce gently for 3 to 5 minutes, whisking often, until thick enough to coat the back of a spoon. Whisk in the dijon mustard, remaining fine sea salt, and black pepper. Take off the heat.
- Stir in the cheddar cheese a handful at a time until fully melted and smooth. Fold the drained macaroni through the cheese sauce until evenly coated. Tip into a baking dish and level the top.
- Scatter the buttered panko breadcrumbs evenly over the top. Bake for 18 to 20 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving so the sauce settles slightly.
Recipe notes
Tips
- For the best melt, grate the cheddar cheese and add it off the heat so the sauce stays smooth.
- If you like a looser sauce, bake in a slightly larger dish so the pasta sits in a thinner layer and heats through quickly.
- If serving vulnerable groups, ensure the sauce is properly heated through and bubbling before serving.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a little texture.
- Replace Cheddar cheese with gruyere-cheese for a nuttier, more savoury finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven until piping hot throughout; add a splash of whole milk before reheating 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 (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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