Baked Mac and Cheese

A baked macaroni and cheese with a smooth, generous cheese sauce and a crisp panko crust. The pasta is cooked just shy of done and lightly coated with butter before it meets the sauce, which helps it hold its texture during baking. For the best consistency, grate the cheese yourself rather than using pre-shredded cheese.

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Cuisine: Western

Keyword: baked mac and cheese, creamy mac and cheese, homemade mac and cheese

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Ingredients

Macaroni

250g macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil)

Topping

2/3 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 tsp salt

Sauce

4 tbsp (60g) unsalted butter
1/3 cup flour, plain / all purpose
3 cup milk, warmed (low or full fat)
2 cup freshly shredded cheese, gruyere best (followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese, or more other cheese of choice
3/4 tsp salt

Seasonings (optional)

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Prepare the pasta

Bring a large pot of water to a boil. Add the macaroni and cook according to the packet directions, but stop cooking 1 minute earlier than directed.
Drain the macaroni and return it to the pot. Add the butter and toss until the butter has melted and coated the pasta. Leave the macaroni to cool while you prepare the sauce.

Prepare the topping

Combine the panko breadcrumbs, melted butter, and salt. Set aside.

Make the cheese sauce

Preheat the oven to 180°C/350°F (all oven types).
Melt the butter over medium heat in a large saucepan or ovenproof skillet. Add the flour and cook for 1 minute, stirring continuously.
Pour in about 1 cup of the milk and stir until the flour mixture has dissolved into it. Add the remaining milk and continue mixing until smooth and free of lumps. Use a whisk if necessary.
Stir in the salt and the optional seasonings, if using.
Cook for 5–8 minutes, stirring or whisking regularly, until the sauce thickens to a cream-like consistency. It is ready when it coats the back of a wooden spoon and a finger drawn through the coating leaves a visible line.
Remove the pan from the stove. Add the cheese and stir it through. The cheese does not need to melt completely at this stage.
Taste the sauce and adjust the salt if necessary. With the recommended cheeses, additional salt should not be needed.

Assemble and bake

Pour the sauce into the pot containing the macaroni and stir quickly to combine. Transfer everything back to the ovenproof skillet or into a baking dish.
Scatter the breadcrumb mixture evenly over the top.
Bake for 25 minutes, or until the topping is lightly golden. Avoid baking for longer than necessary, as excessive baking will reduce the amount of sauce.
Serve immediately. Fresh parsley can be sprinkled over the top if desired.

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Recipe Notes

1. Panko breadcrumbs: Panko consists of larger, coarser crumbs than standard breadcrumbs, producing a particularly crisp topping. Regular breadcrumbs can be substituted.

2. Cheese: For the 2 cups of main cheese, Gruyere is an excellent choice because it combines strong flavor with good melting properties. Cheddar, Monterey Jack, Colby, and provolone also work. In Australia and New Zealand, Tasty cheese can be used, although the finished sauce may be slightly less smooth.

For the additional 1 cup of cheese, mozzarella works especially well. It melts smoothly, adds stretch, is comparatively mild in saltiness, and tends to be less oily than some alternatives. If preferred, simply use another cup of the main cheese instead.

Grating cheese from a block is recommended. Pre-shredded varieties commonly contain anti-caking ingredients that do not melt in the same way and may leave the sauce with a slightly powdery texture.

Salt levels also vary between cheeses. If replacing Gruyere with a noticeably less salty cheese, such as Jarlsberg, taste the finished sauce and add another pinch or two of salt if required.

3. Buttering and cooling the pasta: Coating the cooked macaroni lightly with butter helps create a barrier that limits how much sauce the pasta absorbs while it bakes. Allowing the macaroni to cool before adding the sauce helps for the same reason. This step is optional and can be omitted.

4. Baking dish size: Use a 2.5L/2.5qt (10 cup) baking dish for one batch. A 9 x 13″ / 23 x 33 dish works well for a double batch but is a little too large for a single batch because the macaroni will be spread too thinly.

5. Prepare ahead: This dish is at its best freshly made, but it can be assembled in advance. Cook the pasta, toss it with butter, and allow it to cool completely. Prepare the cheese sauce as directed, combine it with the cooled pasta, and add the breadcrumb topping. Refrigerate or freeze. If frozen, thaw completely in the refrigerator before baking.

When ready to cook, cover with foil and bake for 15 minutes at 180°C/350°F. Remove the foil and bake for another 25 minutes, until the top is golden. Mac and cheese going into the oven directly from the refrigerator will require the additional covered baking time.

Reheating leftovers: Microwave until warmed through, then lightly spray the surface with oil (or add butter) and place under the grill/broiler to restore the crisp topping.

6. Serving size: The nutrition information below is based on 6 servings as a generous side dish. The recipe can also serve approximately 4 people generously as a main dish.

Nutrition

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