Baked Macaroni and Cheese (Classic Southern Style)
Why this recipe works
- Creamy sauce structure: A butter-and-flour roux thickens the milk so the cheese melts into a smooth sauce that clings to the macaroni.
- Balanced cheese flavour: Cheddar gives the sauce savoury depth, while mozzarella softens the intensity and adds a stretchy finish.
- Casserole-style finish: Baking creates bubbling edges and a lightly browned top, giving the dish more texture than a purely stovetop mac and cheese.
Get the most out of this recipe
Texture tips
- Keep the pasta firm: Cook the macaroni just shy of al dente so it can absorb sauce and finish in the oven without turning soft.
- Melt the cheese gently: Take the sauce off the heat before adding the cheese, then stir it in gradually for a smoother finish.
- Loosen if needed: If the sauce tightens before baking or during reheating, stir in a splash of milk to bring back a creamier texture.
Ingredient notes
- Choose cheese with purpose: Cheddar provides the main flavour, so a fuller-flavoured cheddar will make the finished bake more savoury.
- Whole milk adds body: Whole milk gives the sauce a rounder texture and richer finish than lower-fat milk.
- Dijon sharpens the sauce: A little Dijon mustard helps balance the dairy richness without making the dish taste strongly of mustard.
Timing notes
- Rest before serving: Let the bake stand for 5 minutes after it comes out of the oven so the sauce settles slightly before spooning.
- Active work comes early: Most of the hands-on time is spent boiling the pasta and making the sauce; the baking stage is largely hands-off.
- Best served warm: Serve after the short rest, while the top is still lightly browned and the sauce remains creamy.
Make-ahead tips
- Assemble ahead: The macaroni and sauce can be combined and transferred to the baking dish earlier in the day, then baked when needed.
- Freeze in portions: Cool completely before freezing in portions, then thaw overnight in the fridge before reheating.
- Reheat covered: Reheat covered in a 180°C (355°F) oven until piping hot, adding a splash of milk if the sauce needs loosening.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Bring a large pot of well-salted water to the boil.
- Cook the macaroni until just al dente, about 1 minute less than the packet suggests. Drain well and return it to the pot.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it smells lightly nutty but has not browned.
- Gradually whisk in the milk until smooth, then bring to a gentle simmer. Cook, whisking often, for 4 to 6 minutes until thick enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the Dijon mustard, ground garlic, fine sea salt and black pepper. Stir in the cheddar cheese and mozzarella a handful at a time until melted and smooth.
- Pour the cheese sauce over the macaroni and stir until evenly coated. Tip into a baking dish and level the top.
- Bake for 20 to 25 minutes until bubbling at the edges and lightly browned on top. Rest for 5 minutes before serving so it sets slightly.
Recipe notes
Tips
- For the best texture, cook the macaroni just shy of al dente so it finishes cooking in the oven without going soft.
- Keep the sauce at a gentle simmer and whisk often; a hard boil can make the sauce catch and turn grainy.
- If serving to anyone vulnerable, use pasteurised milk and ensure the bake is piping hot throughout.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured flavour.
- Replace mozzarella with fontina-cheese for a similarly stretchy melt and a slightly richer taste.
- Replace cheddar-cheese with gruyere-cheese for a nuttier, more savoury finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat covered in a 180°C (355°F) oven for 15 to 20 minutes until piping hot, loosening with a splash of whole milk if needed; freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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