Creamy Baked Mac and Cheese

Ingredients

• 200 g (2 cups; 250 g or 2½ cups for large elbow noodles)elbow macaroni
• 57 g (¼ cup)salted butter, plus extra for greasing the dish
• 30 g (¼ cup)plain flour
• 480 ml (2 cups)whole milk
• ½–1 teaspoonDijon or yellow mustard
• 200–300 g (2–3 cups), plus extra for the toppingmedium or mature cheddar, grated from a block
• About 100 g (1 cup)Gruyère, Jack or Gouda, grated from a block
• ½ teaspoon, plus 1 tablespoon for the pasta water if desiredseasoned salt
• to tasteground black pepper
• to taste, optionalbreadcrumbs

Instructions

1. 1

   Cook the pasta

   Heat the oven to 175°C (350°F) and butter a 23 x 23 cm (9 x 9-inch) baking dish. Cook the macaroni in a large pan of salted water according to the packet instructions; the recipe suggests adding 1 tablespoon of salt to the water. Drain when cooked.

2. 2

   Make the roux

   Melt the butter in a large pan over medium-low heat. Whisk in the flour and cook for 2–3 minutes, whisking continuously.

3. 3

   Add milk

   Whisk in the milk and mustard. Bring the mixture to a simmer, then take the pan off the heat.

4. 4

   Melt the cheese

   Stir in 2 cups of the cheddar and 1 cup of the Gruyère, mixing until smooth and melted. Season with salt and pepper to taste.

5. 5

   Combine pasta

   Add the drained macaroni and stir until it is coated in the cheese sauce.

6. 6

   Bake until bubbly

   Transfer the mixture to the prepared dish and scatter extra cheddar over the top. Add breadcrumbs if desired. Bake for 15–20 minutes, until the cheese is bubbling; broil for 1 minute if desired.

What is baked mac and cheese?

Mac and cheese is a familiar American comfort-food dish of pasta coated in a cheese sauce. This version finishes in the oven, where the top turns golden and bubbly while the sauce stays creamy underneath.

Cheddar brings the main savoury flavour, while Gruyère, Jack or Gouda adds another layer of richness. A flour-and-butter roux thickens the milk into a sauce that clings to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 12g protein, 23g carbs, 15g fat.

The macaroni supplies most of the carbohydrates, while the butter, milk and cheese contribute much of the fat; the cheeses and milk also provide the protein. Balance a serving with green vegetables or salad, and pair it with a leaner main if serving as part of a larger meal.

Choose the pasta and cheese

Pasta shape: Elbow macaroni is small and holds the sauce well. If using large elbows, the recipe calls for 2½ cups rather than 2 cups.

Cheese: Grate the cheese from a block so it melts smoothly into the sauce. Medium or mature cheddar works alongside Gruyère, Jack or Gouda.

Build a smooth sauce

Roux: Cook the butter and flour together for 2–3 minutes, whisking all the while. This cooks the flour and gives the milk a base to thicken against.

Milk: Whisk it in with the mustard and bring the sauce just to a simmer. Take the pan off the heat before stirring in the cheese to help it melt into a smooth mixture.

Keep the pasta tender

Doneness: Follow the packet timing and drain the pasta once cooked. It will have another 15–20 minutes in the oven, so avoid leaving it to boil beyond the packet instructions.

Coating: Stir the pasta through the sauce until evenly covered before transferring it to the baking dish.

Get the golden top

Topping: Scatter extra cheddar over the surface for the bubbly finish. Breadcrumbs are an optional addition if you want some contrast against the creamy pasta.

Oven: Bake at 175°C for 15–20 minutes, checking for bubbling cheese. The optional 1-minute broil gives the top extra colour, so keep an eye on it.

Serve it with

Pair this rich side with a crisp green salad or simply cooked vegetables, such as green beans or broccoli. For a fuller meal, serve it alongside roast chicken or another main with a lighter sauce.

Let the dish settle briefly after baking so it is easier to portion. It works well on a potluck or holiday table, where it can sit alongside other sides and mains.

Recipe notes & tips

• Grate the cheese from a block for a smoother-melting sauce.
• Whisk the flour into the melted butter until no dry patches remain.
• Add the milk while whisking to help keep the sauce smooth.
• Take the pan off the heat before adding the cheese.
• Check the dish at 15 minutes and bake longer only until the cheese bubbles.
• Watch closely during the optional 1-minute broil.

Variations

• Use yellow mustard: Swap it for Dijon for a milder mustard flavour.
• Change the cheese: Use Jack or Gouda in place of Gruyère.
• Add breadcrumbs: Scatter them over the top before baking for a crisp finish.
• Use mature cheddar: Choose sharp cheddar for a more pronounced cheese flavour.
• Make it with large elbows: Increase the pasta to 2½ cups as directed.

Common mistakes to avoid

• Lumpy roux: Whisk the flour into the butter thoroughly before adding the milk.
• Overcooked pasta: Cook to the packet instructions and drain promptly before baking.
• Grainy sauce: Take the pan off the heat before stirring in the grated cheese.
• Dry topping: Check for bubbling at 15 minutes and avoid baking longer than needed.
• Burnt top: Keep watch if using the broiler, since the optional finish takes just 1 minute.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat portions in the microwave or in a covered ovenproof dish until hot throughout; a small splash of milk can help loosen the sauce.

Frequently asked questions