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Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 62 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This classic Baked Mac and Cheese recipe combines perfectly cooked macaroni with a rich, creamy cheese sauce made from a blend of Gruyere, mozzarella, and other flavorful cheeses. Topped with a crunchy panko breadcrumb crust and baked to golden perfection, this comforting dish is an ideal main or side for any occasion. The process includes making a smooth roux-based sauce, tossing pasta with butter to prevent bloating, and baking to achieve a golden, bubbly finish.

Ingredients

Scale

Macaroni

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter , melted
  • 1/4 tsp salt

Sauce

  • 4 tbsp (60g) unsalted butter
  • 1/3 cup plain / all purpose flour
  • 3 cups milk , warmed (low or full fat)
  • 2 cups freshly shredded cheese, preferably Gruyere (alternatively cheddar or Colby)
  • 1 cup freshly shredded mozzarella cheese (or more of another cheese of choice)
  • 3/4 tsp salt

Seasonings (optional)

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

Instructions

  1. Cook pasta: Bring a large pot of water to a boil and add the macaroni. Cook according to the package directions minus one minute so the pasta remains slightly undercooked. Drain the pasta thoroughly.
  2. Toss in butter: Return the drained pasta to the pot, add 1 tbsp unsalted butter, and toss until the butter has fully melted and coated the pasta. Set aside to cool while preparing the sauce. This step prevents the pasta from bloating when baked.
  3. Prepare topping: In a small bowl, mix the panko breadcrumbs with melted butter and 1/4 tsp salt. Set aside for later use as the crunchy topping.
  4. Make roux: Preheat your oven to 180°C/350°F. In a large saucepan or ovenproof skillet over medium heat, melt 4 tbsp unsalted butter. Add 1/3 cup flour and stir constantly for 1 minute to form a roux, which is the base for the sauce.
  5. Add milk: Gradually whisk in about 1 cup of warmed milk to dissolve the roux completely, then add the remaining milk while stirring to keep the sauce smooth and lump-free.
  6. Add seasonings: Stir in 3/4 tsp salt and, if using, the optional garlic powder, onion powder, and mustard powder for extra flavor.
  7. Thicken sauce: Continue cooking the sauce over medium heat, whisking regularly for 5 to 8 minutes until it thickens to a creamy consistency. You’ll know it’s ready when the sauce coats the back of a wooden spoon and leaves a clear path when you run your finger through it.
  8. Add cheese: Remove the sauce from heat and stir in the shredded cheeses—Gruyere and mozzarella. There is no need to melt the cheese fully as it will melt during baking.
  9. Assemble: Pour the cheese sauce into the pot with the cooled macaroni and stir quickly to combine. Transfer the mixture into the skillet or a suitable 2.5L baking dish. Evenly sprinkle the prepared breadcrumb topping over the surface.
  10. Bake: Place the dish in the preheated oven and bake for about 25 minutes until the topping is lightly golden and crisp. Avoid over-baking to preserve the creamy texture of the sauce.
  11. Serve: Remove from oven and serve immediately. Optionally garnish with fresh parsley for color and freshness.

Notes

  • Panko breadcrumbs create a crunchier topping than normal breadcrumbs and can usually be found in the Asian section of supermarkets. Normal breadcrumbs can be used as a substitute.
  • For the cheese, Gruyere offers the best flavor and meltability; cheddar, Monterey Jack, Colby, or provolone can also be used. Always grate cheese fresh, as pre-shredded cheese contains anti-caking agents that can affect sauce texture.
  • Tossing pasta with butter before mixing it into the sauce helps prevent it from absorbing too much sauce and becoming mushy during baking. This step is optional but recommended.
  • A 2.5L (2.5qt) baking dish works best to maintain the right depth for even baking; a 9 x 13 inch (23 x 33 cm) dish is suitable for double batches but may spread the mixture too thin if used for a single batch.
  • For make-ahead: prepare and assemble as instructed, then refrigerate or freeze. When ready to bake, cover with foil and bake at 180°C/350°F for 15 minutes, remove foil and bake further for 25 minutes until golden. Allow to thaw fully in the fridge if frozen.
  • Reheat leftovers by microwaving to warm through, then spraying with oil or butter and crisping under a grill or broiler.
  • Recipe yields 6-8 servings, serving 6 as a side or 4 as a main dish.

Nutrition

  • Serving Size: 1 serving (approximately 1 cup)
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 70 mg

Find it online: https://grannyeats.com/baked-mac-and-cheese-recipe/