Baked Macaroni Cheese with Cheddar, Gruyère and Breadcrumbs
Why this recipe works
- Smooth cheese sauce: A butter-and-flour roux thickens the milk into a stable base before the cheeses are stirred in off the heat.
- Golden breadcrumb topping: Baking gives the surface colour and crunch while the pasta underneath stays creamy.
- Balanced cheese flavour: Cheddar brings sharpness, Gruyère adds nuttiness, and Dijon mustard keeps the sauce savoury rather than flat.
Get the most out of this recipe
Texture tips
- Keep the pasta slightly firm: Drain the macaroni just before it reaches al dente so it finishes cooking in the sauce without turning soft.
- For a looser sauce: If the mixture looks too thick before baking, stir in a little extra milk gradually until it coats the pasta generously.
- For a more defined topping: Spread the breadcrumbs evenly over the surface so they brown consistently and form a light crisp layer.
Common mistakes
- Adding the milk too quickly: Whisk the milk into the roux gradually; adding it all at once can leave lumps that are difficult to smooth out.
- Overheating the cheese: Take the sauce off the heat before adding the cheese, as high heat can make the sauce grainy or split.
- Baking too long: Remove the dish once the edges are bubbling and the top is golden; extended baking can dry out the sauce.
Ingredient notes
- Choose cheeses that melt well: Cheddar gives the sauce its savoury depth, while Gruyère melts smoothly and adds a rounded, nutty flavour.
- Use mustard for balance: Dijon mustard sharpens the richness of the sauce without making the dish taste overtly mustardy.
- Breadcrumb texture matters: Finer breadcrumbs create a more even crust, while coarser breadcrumbs give a more rustic crunch.
Make-ahead tips
- Assemble ahead: The macaroni and cheese sauce can be combined in the baking dish, cooled, covered and refrigerated before baking later.
- Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot, adding a splash of milk if the pasta looks dry.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge before reheating until thoroughly hot.
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 shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, whisking constantly, until it smells lightly nutty but has not browned.
- Gradually whisk in the milk until smooth, then bring to a gentle simmer. Cook for 4 to 6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the Dijon mustard. Stir in the cheddar cheese and Gruyère cheese until fully melted and smooth.
- 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 18 to 22 minutes until bubbling at the edges and golden on top, then rest for 5 minutes before serving.
Recipe notes
Tips
- Undercook the macaroni slightly so it stays tender after baking and does not turn soft.
- For the smoothest sauce, add the milk gradually and keep whisking so the roux does not form lumps.
- If serving vulnerable groups, use pasteurised milk and ensure the bake is bubbling hot throughout before serving.
Substitutions
- Replace Gruyère cheese with Emmental cheese for a similar melt and a slightly milder flavour.
- Replace Dijon mustard with whole-grain mustard for a gentler heat and a little texture.
- Replace Cheddar cheese with Asiago cheese for a sharper, nuttier finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. 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: 55min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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