There’s nothing quite like the classic comfort food that is baked mac and cheese. This beloved dish boasts a creamy and rich texture that envelops each piece of elbow pasta, making it a favorite at family dinners and social gatherings alike. Its versatility allows it to be the star of a meal or a complementary side, perfect for any occasion.

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Ingredients and Preparation

For this baked mac and cheese recipe, you’ll need a variety of ingredients to achieve the perfect balance of flavors and textures. The star of the dish, macaroni, pairs perfectly with a rich and creamy sauce made from a blend of cheeses. Gruyere, cheddar, and mozzarella create a harmonious medley of flavors, while panko breadcrumbs add a delightful crunch.

When preparing the ingredients, make sure to have everything measured and ready to go. This includes 250g of elbow pasta, 1 tablespoon of unsalted butter, 2/3 cup of panko breadcrumbs, 4 tablespoons of butter, 1/3 cup of flour, 3 cups of warmed milk, 2 cups of shredded gruyere, 1 cup of shredded mozzarella, and a variety of seasonings such as garlic powder, onion powder, and mustard powder.

Substitutions are possible if needed. For instance, you can swap gruyere with more readily available cheddar or Colby. The choice of cheese significantly influences the flavor profile, so choose according to your preference. Optional seasonings can be adjusted based on your taste.

Cooking Instructions

Start by bringing a large pot of water to a rolling boil and add the macaroni. Cook the pasta according to the package instructions, but reduce the cooking time by one minute to ensure the pasta remains firm when baked. Drain the pasta, return it to the pot, and toss it with a tablespoon of butter until the butter melts completely. Set the pasta aside to cool while you prepare the sauce.

To make the roux, melt four tablespoons of butter in a large saucepan or an ovenproof skillet over medium heat. Add the flour and stir continuously for about one minute until the mixture forms a smooth paste. Gradually pour in about one cup of warmed milk, stirring to dissolve the paste. Slowly add the remaining milk, whisking until the mixture is smooth and free of lumps. Mix in the salt and any optional seasonings you prefer.

Continue cooking the sauce, stirring or whisking frequently, for 5 to 8 minutes until it thickens to a creamy consistency. The sauce should coat the back of a wooden spoon, allowing you to draw a path with your finger. Remove the sauce from heat and stir in the shredded gruyere and mozzarella cheeses until they are fully incorporated. Taste and adjust the salt if necessary.

Pour the cheese sauce over the cooked macaroni in the pot, mix quickly to combine, and then transfer the mixture to an ovenproof skillet or baking dish. Sprinkle the panko breadcrumb topping evenly over the macaroni. Bake the dish at 180°C (350°F) for about 25 minutes, or until the top is lightly golden. Be careful not to overbake, as this can dry out the sauce. Serve immediately, garnished with fresh parsley if desired.

Recipe Tips & Frequently Asked Questions

Tips for selecting the best cheeses: Opt for high-quality cheese for the best flavor. Gruyere adds a nutty depth, while cheddar provides a sharp bite.
Suggestions for making the dish ahead of time: Prepare the dish up to the baking step, cover it tightly, and refrigerate for up to a day. Bake it just before serving.
Storage and reheating instructions: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain the creamy texture.
Advice on preventing the dish from drying out: Avoid overbaking and consider adding a splash of milk when reheating to keep the sauce moist.
Answers to common questions about the recipe: For a gluten-free version, use gluten-free pasta and flour. For a lighter version, substitute whole milk with low-fat milk or a milk alternative.
Troubleshooting tips for common issues: If the sauce is too thick, add a bit more milk to achieve the desired consistency. If it’s too thin, cook it a little longer to allow it to thicken.
Suggestions for dietary modifications: Use plant-based cheese and milk for a vegan option, or add more vegetables to increase nutritional value.

Variations and Add-Ins

To add variety to your baked mac and cheese, consider incorporating proteins like diced chicken, crispy bacon, or ham. Vegetables such as steamed broccoli, sautéed spinach, or roasted peppers can also enhance the dish, adding both color and nutrition. For the topping, experiment with different breadcrumb mixtures, such as adding grated Parmesan or using seasoned breadcrumbs for extra flavor.

What to Serve with This Recipe

Baked mac and cheese pairs beautifully with a range of side dishes. Consider serving it with a fresh green salad dressed in a light vinaigrette to balance the richness of the cheese. Roasted vegetables like Brussels sprouts, asparagus, or carrots make excellent companions. For beverages, a crisp white wine or a refreshing iced tea can complement the creamy pasta perfectly.

This baked mac and cheese recipe is a delightful blend of creamy, cheesy goodness and crispy topping, making it an irresistible comfort food. Whether enjoyed as a main course or a side dish, it’s sure to be a hit at any meal. Give it a try and feel free to experiment with variations to make it your own. Share your experiences and any creative twists you’ve added to this classic dish!

Ingredients

Macaroni:

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

Topping:

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

Sauce:

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

Seasonings (Optional):

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

Instructions

Pasta:

Cook pasta: Bring a large pot of water to a rolling boil. Add the macaroni and cook according to package instructions, reducing the cooking time by 1 minute.
Toss in butter: Drain the pasta, return it to the pot, add the butter, and toss until the butter melts. Set aside to cool while preparing the sauce (Optional – Note 3).

Topping:

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

Sauce:

Preheat oven: Heat the oven to 180°C/350°F (suitable for all oven types).
Make roux: In a large saucepan or ovenproof skillet (such as a 26cm/9″ Lodge cast iron skillet), melt the butter over medium heat. Add the flour and stir continuously for 1 minute.
Add milk: Pour in about 1 cup of the milk, stirring to dissolve the paste. Gradually add the remaining milk, whisking until smooth.
Add seasonings: Mix in the salt and optional seasonings.
Thicken sauce: Cook, stirring or whisking frequently, for 5 to 8 minutes until the sauce thickens to a creamy consistency. When the sauce coats the back of a wooden spoon and a clear path is drawn with your finger, it’s ready.
Add cheese: Remove from heat, add the cheeses, and stir until incorporated (the cheese does not need to fully melt).
Check salt: Taste and adjust the salt if necessary (with the recommended cheeses, additional salt may not be needed).

Assembling:

Assemble: Pour the sauce over the cooked macaroni in the pot. Mix quickly and then transfer to the skillet or a baking dish (Note 4). Sprinkle the breadcrumb topping evenly over the top.
Bake: Bake for 25 minutes or until the top is lightly golden. Avoid overbaking to prevent drying out the sauce.
Serve: Serve immediately, optionally garnished with fresh parsley. For the best make-ahead method, refer to the notes.