Baked Mac and Cheese with Cheddar and Breadcrumbs
Why this recipe works
- Creamy sauce: A butter-and-flour roux thickens the milk before the cheddar is added, giving the sauce enough body to coat the macaroni evenly.
- Golden topping: Breadcrumbs bake into a crisp top layer, adding contrast to the soft pasta and bubbling cheese sauce underneath.
- Balanced savouriness: Dijon mustard and black pepper sharpen the cheddar sauce, keeping the richness rounded rather than heavy.
Get the most out of this recipe
Texture tips
- For a smoother sauce: Warm the milk slightly and whisk it into the roux gradually to help prevent lumps.
- Keep the pasta al dente: Cook the macaroni slightly less than the packet suggests so it stays tender after baking.
- Melt the cheese gently: Take the sauce off the heat before stirring in the cheddar to help it melt smoothly.
Ingredient notes
- Cheddar choice: A stronger cheddar gives a deeper savoury flavour, while a milder cheddar keeps the sauce softer and creamier in taste.
- Breadcrumb texture: Fine breadcrumbs create an even golden crust; coarser crumbs give a more rustic, crunchy topping.
- Mustard balance: Dijon adds gentle sharpness to the cheese sauce. Whole-grain mustard gives a milder flavour with a little extra texture.
Make-ahead tips
- Assemble ahead: The macaroni and cheese sauce can be assembled in the baking dish ahead of time; add the breadcrumbs just before baking for the best texture.
- Reheat without drying out: If leftovers look dry, add a little whole milk before reheating in a 180°C (355°F) oven until hot throughout.
- Freeze in portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating.
Serving ideas
- Serve with greens: A crisp green salad works well alongside the rich cheese sauce and breadcrumb crust.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put a large pot of water on to boil for the pasta.
- Cook the elbow macaroni in boiling water until just al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
- Meanwhile, melt the unsalted butter in a saucepan over medium heat. Whisk in the plain flour and cook for 1 to 2 minutes until it smells lightly biscuity but has not browned.
- Gradually whisk in the whole milk, a little at a time, until smooth. Bring to a gentle simmer, whisking often, and 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 and black pepper. Add the cheddar cheese and stir until fully melted and smooth.
- Stir the drained macaroni into the cheese sauce 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.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the creamiest sauce, warm the whole milk slightly before whisking it into the roux, and add it gradually to avoid lumps.
- If the topping browns before the centre is bubbling, move the dish to a lower shelf for the last few minutes of baking.
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.
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 (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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