Baked Mac & Cheese Recipe (Make-Ahead & Freezer)

Ingredients

• 454 g (1 lb)elbow macaroni
• 85 g (6 tbsp)butter
• 1 mediumonion, finely diced
• 1 tsp (5 ml)garlic, minced
• 1 tsp (5 ml)dry mustard
• ¼ tsp (1.25 ml)cayenne pepper
• 45 g (6 tbsp)plain flour
• 532 ml (2¼ cups)chicken stock
• 828 ml (3½ cups)whole milk
• 312 g (11 oz)Colby Jack cheese, shredded
• 142 g (5 oz)mozzarella cheese, shredded
• 227 g (8 oz)sharp Cheddar cheese, shredded
• ¼ tsp (1.25 ml)pepper
• ¼ tsp (1.25 ml), if neededkosher salt
• as needednon-stick cooking spray

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Lightly coat a 23 × 33 cm (9 × 13 in) baking dish with non-stick spray.

2. 2

   Cook the pasta

   Bring a large pan of water to the boil and add ½ tbsp kosher salt. Cook the macaroni according to the packet instructions, stopping 2 minutes before the stated cooking time. Drain, rinse briefly with cold water and set aside.

3. 3

   Cook the aromatics

   Melt the butter in a large pan. Add the onion and cook for 3–4 minutes, until soft and translucent. Stir in the garlic, dry mustard and cayenne, cooking for 30 seconds to 1 minute until fragrant. Add the flour and whisk constantly for 1 minute.

4. 4

   Thicken the sauce

   Gradually whisk in the chicken stock and whole milk until the flour mixture is fully incorporated. Bring the sauce to a simmer and cook, stirring often, for 15–20 minutes until slightly thickened. To check, draw a finger across the sauce coating the back of a spoon; the line should stay visible without the sauce dripping into it.

5. 5

   Melt the cheese

   Take the sauce off the heat. Gradually whisk in each type of cheese, one at a time, until melted; this may take a few minutes. Season with pepper and salt if needed, then blend with an immersion blender for 1–2 minutes until completely smooth.

6. 6

   Bake the macaroni

   Briefly rinse the noodles again to help separate them. Add them to the sauce and mix until evenly coated. Transfer the mixture to the prepared dish and bake for about 30 minutes, until hot and bubbling.

What is baked mac and cheese?

Macaroni and cheese is a familiar American comfort-food dish: pasta coated in a cheese sauce, often finished in the oven. This version builds its sauce with a butter-and-flour base, milk and chicken stock, then combines three cheeses for a creamy, savoury result.

The method is designed to be make-ahead friendly, with the pasta cooked a little short of done before it goes into the sauce. Baking brings everything together and gives the dish its bubbling finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 693 calories, 32g protein, 55g carbs, 38g fat.

The macaroni supplies most of the carbohydrates, while butter, whole milk and the cheeses contribute much of the fat. Cheese, milk and chicken stock also provide protein, with the cheeses accounting for a substantial share. Pair a serving with a green salad or vegetables for a more balanced plate.

Build a smooth cheese sauce

Roux: Whisk the flour into the butter and softened onion, then cook it for a full minute before adding liquid. This helps incorporate the flour into the sauce without leaving a raw taste.

Liquid: Pour in the stock and milk gradually while whisking, so the mixture stays smooth. Let it simmer until it thickens enough to hold a line across the back of a spoon.

Why use three cheeses?

Colby Jack: This is the largest share of cheese in the blend, bringing a mild, creamy base. Shredding it before you start makes it easier to melt evenly.

Mozzarella and Cheddar: Mozzarella adds a stretchy quality, while sharp Cheddar contributes a more pronounced flavour. Add each cheese gradually off the heat to help the sauce melt smoothly.

Keep the pasta slightly firm

Undercooking: Stop boiling the macaroni 2 minutes before the packet’s suggested time. It continues cooking in the hot sauce and oven, so this helps prevent a soft, overcooked finish.

Rinsing: A brief cold-water rinse stops the pasta cooking further and helps separate the noodles. Give it another quick rinse just before mixing it into the sauce, as directed.

Watch the sauce texture

Simmering: Stir the sauce often during its 15–20 minutes on the hob, especially as it thickens. The spoon test is a useful cue: the track drawn through the sauce should remain clear.

Blending: Use an immersion blender after the cheese has melted, blending for 1–2 minutes until smooth. Keep the blender head submerged to limit splashing.

Bake until bubbling

The oven is set to 200°C (400°F), and the macaroni bakes for about 30 minutes. Look for bubbling around the edges and a hot centre rather than relying only on the clock.

Serve it hot as a main dish or alongside a simple green salad or steamed vegetables. Their fresh, crisp texture makes a good contrast to the rich sauce.

Recipe notes & tips

• Shred the cheeses before starting so they are ready to add gradually.
• Keep whisking as you pour in the stock and milk to help the sauce stay smooth.
• Stir the sauce often while it simmers, as the thickening mixture can catch on the bottom of the pan.
• Take the sauce off the heat before adding the cheese.
• Use the spoon-track test to judge when the sauce has thickened.
• Bake until the centre is hot and the edges are bubbling.

Variations

• Add breadcrumbs: Scatter a thin layer over the top before baking for a crisp finish.
• Use a different cheese: Swap in another good-melting cheese for some of the Colby Jack.
• Make it spicier: Increase the cayenne slightly to give the sauce more heat.
• Add vegetables: Stir cooked broccoli into the pasta and sauce before baking.
• Use vegetable stock: Replace the chicken stock with vegetable stock for a meat-free version.

Common mistakes to avoid

• Overcooking the macaroni: Stop 2 minutes early so it does not turn soft in the oven.
• Adding the liquid too quickly: Whisk it in gradually to avoid lumps.
• Skipping the simmer: Give the sauce its full 15–20 minutes to thicken, stirring often.
• Adding cheese over high heat: Remove the sauce from the heat first to help the cheese melt smoothly.
• Judging only by the timer: Check that the bake is hot and bubbling before serving.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat covered in the oven until hot throughout, or warm individual portions in the microwave, stirring if needed. The recipe is suitable for making ahead or freezing, but the source method does not specify a storage duration or thawing instructions.

Frequently asked questions