Baked Macaroni and Cheese
Why this recipe works
- Smooth cheese sauce: A butter-and-flour roux thickens the milk into a stable base before the cheddar is melted in off the heat.
- Golden topping: Breadcrumbs and reserved cheese create a crisp, savoury crust that contrasts with the soft pasta underneath.
- Balanced richness: Dijon mustard and nutmeg cut through the dairy richness, giving the sauce depth without overpowering the cheddar.
Get the most out of this recipe
Texture tips
- Keep the pasta firm: Drain the macaroni just before it reaches al dente, as it will continue to soften while baking in the sauce.
- Build the sauce gradually: Whisk the milk in slowly at first so the roux loosens evenly and the sauce stays smooth.
- Let the top brown properly: Bake until the edges are bubbling and the breadcrumb topping is golden rather than merely dry.
Ingredient notes
- Choose a good melting cheese: A mature cheddar gives the sauce a stronger flavour, while a milder cheddar produces a softer, creamier profile.
- Use nutmeg lightly: Nutmeg should add gentle warmth in the background, not dominate the cheese sauce.
- Changing the cheese changes the finish: Gruyere melts well and adds nuttiness, but it will make the bake taste less like a classic cheddar macaroni cheese.
Make-ahead tips
- Assemble before baking: The pasta and sauce can be combined in the baking dish ahead of time, then topped and baked when needed.
- Reheat covered first: Warm leftovers in a 180°C (355°F) oven covered until piping hot, then uncover briefly to re-crisp the topping.
- Freeze in portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating thoroughly.
Common mistakes
- Adding milk too quickly: Pouring in all the milk at once can make the sauce lumpy; add it gradually and whisk until smooth before adding more.
- Boiling the pasta too long: Fully cooked macaroni can become too soft after baking, so stop boiling while it still has a little bite.
- Melting cheese over high heat: Take the sauce off the heat before adding the cheddar to help it melt smoothly without becoming grainy.
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, then cook the macaroni until just shy of al dente. Drain well and set aside.
- Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until it smells lightly biscuity. Gradually whisk in the milk until smooth.
- Cook the sauce, whisking, for 3 to 5 minutes until thick enough to coat the back of a spoon. Take off the heat and stir in the Dijon mustard and nutmeg. Add most of the cheddar cheese, reserving a small handful for the top, and stir until melted and smooth.
- Fold the drained macaroni into the cheese sauce until evenly coated. Spoon into a baking dish and level the top. Sprinkle over the breadcrumbs and the reserved cheddar cheese.
- Bake for 18 to 20 minutes until bubbling around the edges and golden on top. Rest for 5 minutes so the sauce settles slightly before serving.
Recipe notes
Tips
- Undercook the macaroni slightly so it finishes cooking in the oven and stays pleasantly firm.
- For the smoothest sauce, add the milk gradually and whisk well before adding more, especially at the start.
- If serving to vulnerable groups, use pasteurised milk and ensure the bake is piping hot throughout.
Substitutions
- Replace Cheddar cheese with Gruyere cheese for a nuttier, more complex flavour.
- Replace Dijon mustard with English mustard for a sharper heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven, covered, until piping hot, then uncover for a few minutes to re-crisp the top. 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 Mustard Wheat
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