Homestyle Macaroni & Cheese

Ingredients

• 28 g (2 tbsp)butter
• 120 g (2 cups)panko breadcrumbs
• 113 g (1 cup)medium cheddar cheese, shredded
• 340 g (12 oz)small pasta shells
• 42 g (3 tbsp)butter
• 23 g (3 tbsp)plain flour
• 1.25 ml (¼ tsp)cayenne pepper
• 660 ml (2¾ cups)milk
• 180 ml (¾ cup)double cream
• 226 g (2 cups)medium cheddar cheese, shredded
• 226 g (2 cups)mozzarella cheese, shredded
• 10 ml (2 tsp)Dijon mustard
• 7.5 ml (1½ tsp)salt
• 1.25 ml (¼ tsp)ground black pepper
• 1.25 ml (¼ tsp)ground nutmeg

Instructions

1. 1

   Make the topping

   Melt 28 g (2 tbsp) butter and leave it to cool. Stir in the panko breadcrumbs and 113 g (1 cup) shredded cheddar, then set the mixture aside.

2. 2

   Cook the shells

   Bring a pot of water to the boil, add the shells and cook for 7–8 minutes, or for the time stated on the packet. Drain, reserving 120 ml (½ cup) of the starchy cooking water.

3. 3

   Make the roux

   In a separate medium or large saucepan, melt 42 g (3 tbsp) butter over medium-high heat. Stir in the flour and cayenne to make a roux, and cook for 1 minute. Gradually whisk in the milk and stir for 3 minutes, or until the sauce boils and thickens.

4. 4

   Melt the cheese

   Stir in the double cream, the remaining cheddar, mozzarella, Dijon mustard, salt, black pepper and nutmeg. Take the pan off the heat and keep stirring until the cheeses have melted.

5. 5

   Bake the macaroni

   Add the cooked, drained shells to the cheese sauce, then mix in the reserved starchy water. Combine well and transfer to a buttered or sprayed large rectangular baking dish. Scatter the topping over the pasta and bake at 200°C (400°F) for 20–25 minutes, until bubbling and golden on top.

What is homestyle macaroni and cheese?

Macaroni and cheese is a familiar comfort-food dish built around pasta coated in a cheese sauce. This baked version pairs small shells with cheddar and mozzarella, then finishes them with a crisp breadcrumb layer.

The recipe follows the classic approach of thickening milk with a butter-and-flour roux before adding cheese. The shells catch the sauce inside their curves, while the topping gives the creamy pasta a contrasting crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 37g protein, 64g carbs, 58g fat.

The pasta and panko provide most of the carbohydrates, while butter, double cream and cheese contribute much of the fat. The cheddar, mozzarella, milk and pasta also supply protein. Serve a portion with green vegetables or salad to add a fresh, lighter contrast to the plate.

Why use two cheeses?

Cheddar: medium cheddar brings the sauce its savoury, distinctly cheesy flavour. Shredding it helps it melt smoothly into the warm sauce.

Mozzarella: mozzarella adds a mild, stretchy quality alongside the cheddar. Stir both cheeses in off the heat to help them melt without overheating the sauce.

Build a smooth sauce

Roux: cook the flour and cayenne with the butter for the full minute, stirring as they combine. This helps the flour disperse before the milk goes in.

Milk: whisk it in gradually to reduce the chance of lumps. Keep stirring until the sauce boils and thickens, then remove the pan from the heat before adding the cheeses.

Get the pasta texture right

Shells: cook them for 7–8 minutes or follow the packet timing, then drain them. They will bake again in the oven, so avoid cooking them beyond the stated time.

Cooking water: reserve 120 ml before draining. Stir it into the cheese-coated shells as directed; the recipe uses it to loosen and combine the mixture before baking.

Make the topping crisp

Cool the butter: let it cool before mixing it with the panko and cheddar. The crumbs should be coated rather than soggy.

Watch the bake: the dish is ready when it is bubbling and the top has turned golden, which should take 20–25 minutes at 200°C. If the topping browns quickly, keep an eye on it for the remainder of the baking time.

What to serve alongside

A green salad or simply cooked green vegetables offer a fresh contrast to the rich cheese sauce and crisp topping. Serve them alongside rather than mixing them into the baking dish.

For a more substantial meal, pair the macaroni with roasted vegetables or a simple tomato salad. The recipe serves six as written.

Recipe notes & tips

• Grate the cheese yourself if convenient, so it melts readily into the sauce.
• Measure out the reserved pasta water before you drain the shells.
• Whisk the milk in gradually to help keep the roux smooth.
• Take the sauce off the heat before stirring in the cheeses.
• Use a baking dish large enough to spread the shells and topping in an even layer.

Variations

• Add mustard: increase the Dijon slightly for a more pronounced tang.
• Use a sharper cheddar: swap in mature cheddar for a stronger cheese flavour.
• Change the pasta: use another small pasta shape that can hold the sauce.
• Add vegetables: serve with cooked broccoli or stir in cooked vegetables before baking.
• Season the topping: add a little extra black pepper to the panko mixture.

Common mistakes to avoid

• Lumpy sauce: add the milk gradually while whisking the roux.
• Overcooked pasta: follow the packet timing and remember the shells bake again.
• Greasy cheese sauce: remove the pan from the heat before adding the cheeses.
• Soggy topping: cool the melted butter before mixing it with the panko.
• Dry macaroni: reserve the pasta water and combine it with the shells and sauce as directed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or in a covered ovenproof dish until piping hot; the topping may soften after storage.

Frequently asked questions