Baked Mac and Cheese
A classic comfort food featuring creamy cheese sauce and tender pasta, perfect for gatherings and cozy nights in.
Ingredients
Pasta
- 250 g macaroni (elbow pasta)
Butter and Oil
- 1 tbsp unsalted butter (or 2 tsp oil)
- 4 tbsp unsalted butter For the sauce
- 2 tbsp unsalted butter (melted) For the topping
Cheeses
- 2 cups freshly shredded cheese (gruyere best, followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese Or more cheese of choice
Breadcrumb Topping
- 2/3 cup panko breadcrumbs
- 1/4 tsp salt
Sauce Seasonings
- 1/3 cup flour (plain / all-purpose)
- 3 cups milk (warmed)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta
- Bring a large pot of water to the boil.
- Add macaroni and cook per packet directions minus 1 minute.
- Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
Topping
- Mix together topping (panko breadcrumbs with melted butter and salt). Set aside.
Sauce
- Preheat the oven to 180°C / 350°F.
- Melt butter in a large saucepan over medium heat.
- Add flour and cook, stirring constantly, for 1 minute.
- Gradually add about 1 cup of warmed milk, mixing until smooth. Then stir in the remaining milk until lump-free.
- Mix in salt, garlic powder, onion powder, and mustard powder.
- Cook for 5-8 minutes, stirring until the sauce thickens.
- Remove from stove and stir in the shredded cheese until well combined.
Assembling
- Pour sauce into the pot with macaroni. Stir quickly, then pour it into a baking dish.
- Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until the top is light golden.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Use a mix of cheeses for a more complex flavor. Don’t overcook the pasta; it should be slightly underdone since it will continue cooking in the oven. For a crispy topping, broil for the last few minutes of baking. To store leftovers, let Baked Mac and Cheese cool completely. Place it in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warm.