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Mac and Cheese in ovenproof dish

Homemade Baked Mac and Cheese

Jack Slobodian
This homemade mac and cheese is the perfect quick and easy comfort food for lunch or dinner. It’s creamy, cheesy, and has a golden, crunchy topping when baked.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 5
Calories 1013 kcal

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.

Notes

Cheese Tip: Use mature cheddar for the best flavor. A mild or American cheddar won’t provide the same depth of flavor.
Make-Ahead Tip: You can assemble the mac and cheese ahead of time and store it in the fridge for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if it's cold.

Nutrition

Calories: 1013kcalCarbohydrates: 107gProtein: 41gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 130mgSodium: 832mgPotassium: 588mgFiber: 4gSugar: 12gVitamin A: 1452IUVitamin C: 1mgCalcium: 826mgIron: 3mg
Made this recipe?I’d love to hear what you thought in the comments.