Creamy Baked Mac and Cheese

Ingredients

• 30 g (½ cup)panko breadcrumbs
• 10 g (2 tablespoons)grated Parmesan
• 30 ml (2 tablespoons)olive oil
• 2 clovesgarlic, minced
• to tasteflat-leaf parsley, chopped
• 454 g (1 lb)pasta
• 42 g (3 tablespoons)butter
• 24 g (3 tablespoons)plain flour
• 5 g (1 teaspoon)mustard powder
• 946 ml (4 cups)milk
• 75 g (¾ cup)grated Parmesan
• 227 g (8 oz)sharp Cheddar, shredded
• 227 g (8 oz)mild Cheddar, shredded
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Lightly grease a large 23 x 33 cm (9 x 13-inch) baking dish and set it aside.

2. 2

   Mix the breadcrumbs

   Stir the panko breadcrumbs and 10 g of grated Parmesan together in a small bowl.

3. 3

   Finish the topping

   Add the olive oil, minced garlic and chopped parsley, and mix until the breadcrumbs are coated. Set aside.

4. 4

   Divide the cheddar

   Combine the sharp and mild Cheddar in a small bowl. Set 1 cup of the mixture aside for the topping.

5. 5

   Undercook the pasta

   Cook the pasta for 1–2 minutes less than the time on the packet, so it remains slightly underdone. Drain it well and set it aside.

6. 6

   Make the roux

   While the pasta cooks, melt the butter in a large saucepan over medium heat. Stir in the flour and mustard powder to make a paste.

7. 7

   Add the milk

   Pour in the milk gradually, stirring constantly until the sauce is smooth and begins to thicken.

8. 8

   Stir in Parmesan

   Lower the heat and mix in the ¾ cup of Parmesan until combined.

9. 9

   Melt the cheddar

   Add the Cheddar mixture in batches, stirring until melted and smooth. Cook the sauce until it reaches your preferred thickness.

10. 10

    Coat the pasta

    Add the drained pasta and stir until it is well coated. Season with salt and pepper to taste, then transfer the mixture to the prepared baking dish.

11. 11

    Add the toppings

    Scatter the reserved 1 cup of Cheddar over the pasta, then cover with the breadcrumb mixture.

12. 12

    Bake until golden

    Bake for 15 minutes, then carefully check whether the pasta is done. If it needs more time, bake for another 5 minutes and check again, repeating as needed. If the topping needs more colour, place the dish under the grill until golden.

13. 13

    Serve straight away

    Serve immediately for the best results.

What is baked mac and cheese?

Macaroni and cheese is a pasta dish associated with both British and American cooking, made by coating pasta in a cheese sauce. This version is baked, with an extra layer of cheese and a crisp breadcrumb top.

Three cheeses give the sauce depth: Parmesan brings a savoury edge, while sharp and mild Cheddar provide contrasting flavours. The pasta finishes cooking in the oven as the topping turns golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 594 calories, 26g protein, 55g carbs, 30g fat.

Most of the carbohydrates come from the pasta, while the Cheddar, Parmesan, butter and milk contribute much of the fat and protein. Serve a portion with salad or vegetables to add freshness and balance the plate.

Choosing the pasta and cheese

Pasta shape: Short shapes with ridges or curves hold onto the sauce well. Whatever shape you choose, cook it slightly less than the packet directions because it will continue cooking in the oven.

Cheddar: Shredding the two Cheddars helps them melt evenly into the sauce. Keep the reserved cup separate for the top layer.

Building a smooth sauce

Roux: Stir the flour and mustard powder into the melted butter until they form a paste. Add the milk gradually while stirring so the sauce stays smooth as it thickens.

Cheese: Lower the heat before adding the Parmesan and Cheddar. Stir in the Cheddar in batches, allowing each addition to melt before adding more.

Keeping the pasta tender

Undercooking: Take the pasta off the heat 1–2 minutes before its packet time. This gives it room to finish in the sauce without becoming too soft.

Doneness: Check the pasta after the initial 15 minutes in the oven. If it still needs time, return the dish in 5-minute intervals and check again.

Getting a crisp, golden top

Breadcrumb coating: Mix the panko with Parmesan first, then add the oil, garlic and parsley. The oil helps coat the crumbs so they form a crisp topping as they bake.

Browning: Bake the assembled dish for 15 minutes before checking the pasta. If the topping needs more colour, use the grill briefly and watch it closely.

Serving the dish

Timing: Serve the mac and cheese straight from the oven, when the sauce is hot and the topping is crisp. Letting it stand for too long can soften the crumb layer.

On the plate: Pair it with a simply dressed green salad or steamed vegetables for freshness alongside the rich, cheesy pasta.

Recipe notes & tips

• Grate the Cheddar yourself if possible so it melts smoothly into the sauce.
• Keep stirring as you add the milk to help prevent lumps from forming.
• Drain the pasta well so excess water does not thin the cheese sauce.
• Reserve the Cheddar topping before adding the rest to the sauce.
• Check the pasta after 15 minutes of baking, then continue in 5-minute intervals if needed.
• Watch the dish closely under the grill, as the breadcrumbs can brown quickly.

Variations

• Use another pasta shape: Choose a short, ridged shape that catches the sauce.
• Add extra herbs: Mix more chopped parsley into the breadcrumb topping.
• Increase the garlic: Add another minced clove to the topping mixture.
• Change the cheese: Replace some of the mild Cheddar with another melting cheese.
• Add vegetables: Fold cooked vegetables into the pasta before transferring it to the dish.

Common mistakes to avoid

• Cooking the pasta fully: It may turn too soft in the oven; boil it 1–2 minutes less than the packet time.
• Adding milk too quickly: The sauce can become lumpy; pour it in gradually while stirring constantly.
• Using high heat for the cheese: The sauce may lose its smooth texture; lower the heat before adding the cheeses.
• Skipping the reserved Cheddar: The top will miss its cheese layer; set aside 1 cup before mixing cheese into the sauce.
• Leaving the dish under the grill unattended: The crumbs can darken quickly; check frequently until golden.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until piping hot throughout; add a splash of milk if the sauce has thickened. The breadcrumb topping may soften after storage.

Frequently asked questions