Mac and cheese was probably one of my favorite dinners growing up. It’s the ultimate comfort food—creamy, cheesy, and satisfying. This homemade baked version brings all those nostalgic flavors to life, topped with a golden, crunchy layer that adds the perfect finishing touch.
Ingredients
- Macaroni: Classic elbow macaroni is best for holding onto the creamy cheese sauce. However, you can also substitute it with other types of macaroni or short pasta tubes.
- Mature Cheddar: It’s important to use good quality mature cheddar cheese for the mac and cheese. Mild cheddar won’t provide the same depth of flavor, so stick to mature cheddar for the most flavor.
- Dijon Mustard: A small amount of Dijon mustard helps deepen the flavor of cheese sauce.
- Breadcrumbs: I recommend using panko breadcrumbs for an extra crispy topping. Regular breadcrumbs will do if you don’t have panko, but they won’t give the same crunch.
- Butter: Use unsalted butter to give you better control over the salt levels in the dish.
- Plain Flour: Also known as all-purpose flour, is cooked as a roux and used to thicken the cheese sauce.
- Whole Milk: Whole milk is best for giving the sauce a rich, smooth texture. You can use semi-skimmed milk if you want a lighter option, but for maximum richness and creaminess, stick with whole milk.
- Paprika: A pinch adds a little extra color and a hint of flavor. You can use smoked paprika for a bolder taste or regular paprika for a milder flavor.
- White Pepper: Adds a touch of warmth without overpowering the dish. You can use ground black pepper if you prefer.
Chef Tips
Cook the Roux Properly: Cook the roux for 2-3 minutes, stirring regularly to remove the raw flour taste. Keep stirring to avoid burning, as this can affect the sauce’s flavor.
Keep the Bechamel Sauce Moving: Continuously stir the bechamel sauce as it cooks. This prevents the flour from catching at the bottom of the pot and burning.
Grate Your Own Cheese: For the smoothest sauce, grate your own cheese. Pre-shredded cheese tends to contain anti-caking agents that prevent it from melting evenly, which can lead to a grainy texture in the sauce.
Storage and Leftovers
Homemade baked mac and cheese is a great dish for leftovers. Here’s how to store it:
Refrigerator: Allow the mac and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Freezer: After baking, let the mac and cheese cool completely. Then, transfer it to a freezer-safe airtight container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating.
Reheating
Oven: Place the mac and cheese in an ovenproof dish and reheat at 350°F for 15-20 minutes, or until heated through and the top is crisp.
Microwave: To reheat in the microwave, cover the mac and cheese and heat on medium until hot, stirring halfway through to ensure even heating.
FAQs
Can I make this mac and cheese ahead of time?
Yes, you can assemble the mac and cheese up to a day in advance. Just cover it and store it in the refrigerator. When you’re ready to bake, add a few extra minutes to the baking time if you’re starting from cold.
Can I add any extra ingredients to this recipe?
Yes! You can customize this mac and cheese to suit your taste:
Bacon: Add cooked, crumbled bacon for a smoky flavor and extra texture.
Tabasco or Hot Sauce: Add for a small kick of heat and flavor to the cheese sauce.
Truffle Oil: Drizzle truffle oil into the cheese sauce at the same time you add the Dijon mustard to give it a rich, savory flavor.
Seasonings: Add seasons like garlic powder, onion powder, old bay spices, and chipotle pepper for more types of flavor.
Can I make this recipe without baking it?
Absolutely! If you prefer a stovetop version, simply skip the baking step. After mixing the cooked macaroni into the cheese sauce, you can serve it right away. I sometimes do this myself when I’m craving extra creamy mac and cheese.
Homemade Baked Mac and Cheese
Equipment
- Large Pots
- Ovenproof dish
Ingredients
- 500 g Macaroni
- 80 g Breadcrumbs preferable panko (about ¾ cup)
Cheese Sauce
- 70 g Butter (about ⅓ cup)
- 70 g Plain flour (about ½ cup)
- 800 ml Whole milk (about 3 ⅓ cups)
- 400 g Mature cheddar freshly grated (about 3 ½ cups)
- 15 g Dijon mustard (about 1 tablespoon)
- 1 teaspoon Paprika
- White pepper to taste
- Salt to taste
Instructions
Cook the Macaroni:
- Bring a large pot of generously salted water to a boil. Add the macaroni and cook until al dente according to the package instructions. Drain and rinse under cold water to cool. Set aside for later.
Preheat the Oven:
- Preheat the oven to 180°C (360°F).
Make the Cheese Sauce:
- In a large pot, melt the butter over medium heat. Add the flour and cook for 1-2 minutes while stirring regularly.
- Gradually add the milk in thirds, whisking vigorously after each addition. Wait until the sauce begins to thicken while regularly whisking before adding more milk. Continue until all the milk is incorporated and the sauce is smooth and thick.
- Reduce the heat to very low, then gradually stir in the grated cheddar cheese by the handful until it’s fully melted and incorporated.
- Stir in the Dijon mustard and paprika. Taste and adjust seasoning with sea salt and white pepper.
Combine and Bake:
- Add the cooked macaroni to the cheese sauce and mix well until the pasta is fully coated.
- Transfer the mac and cheese to an ovenproof dish. Evenly sprinkle the breadcrumbs over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Serve:
- Serve the mac and cheese hot.