Homemade Baked Mac and Cheese

Ingredients

• 454 g (1 pound)dry macaroni pasta
• 113 g (8 tablespoons; 1 stick)butter
• 60 g (½ cup)plain flour
• 480 ml (2 cups)whole milk
• 480 ml (2 cups)half-and-half
• ½ teaspoonblack pepper
• 1 pinchnutmeg
• 1 teaspoongarlic powder
• ½ teaspoondried mustard
• 340 g (3 cups)shredded sharp Cheddar
• 113 g (1 cup)shredded white Cheddar
• 220 g (2 cups)shredded Gruyère
• 30 g (½ cup)panko breadcrumbs
• 43 g (3 tablespoons)melted butter
• ¼ teaspoonseasoned salt

Instructions

1. 1

   Prepare the dish

   Heat the oven to 180°C (350°F). Grease a 23 × 33 cm (9 × 13-inch), 3-quart baking dish with cooking spray or melted butter and set it aside.

2. 2

   Mix the topping

   Stir the panko, melted butter and seasoned salt together in a small bowl, then set the mixture aside.

3. 3

   Cook the pasta

   Bring a large pan of salted water to the boil. Cook the macaroni according to the packet instructions, stopping about 2 minutes before the stated cooking time so it is just under al dente. Drain it into a large bowl, drizzle with a little olive oil or butter to prevent sticking, and toss to coat.

4. 4

   Make the roux

   Melt the butter in a large saucepan over a medium-high heat without letting it brown. Whisk in the flour and cook, stirring, for about 1 minute. Whisk constantly as you slowly pour in the milk in a thin, steady stream, then gradually add the half-and-half and whisk until smooth.

5. 5

   Season the sauce

   Whisk in the black pepper, nutmeg, garlic powder and dried mustard. Heat, stirring, until the sauce simmers and begins to thicken, about 6–8 minutes. It is ready when it coats the back of a wooden spoon and a finger drawn through it leaves a clear path.

6. 6

   Melt in cheese

   Turn the heat to low. Add the sharp Cheddar in batches, stirring until each addition is fully melted, then repeat with the white Cheddar and Gruyère. Stir until the sauce is smooth and creamy, then take the pan off the heat.

7. 7

   Combine pasta sauce

   Pour the cheese sauce over the cooked pasta and stir until evenly coated. Add the white Cheddar and mix well, then season with salt and pepper to taste.

8. 8

   Top and bake

   Transfer the cheesy pasta to the prepared dish and spread it into an even layer. Scatter the panko topping over it and bake for 20 minutes. If the top needs more colour, put the dish under the grill for 2–3 minutes, watching it closely.

9. 9

   Rest before serving

   Remove the dish from the oven and leave it to stand for 10 minutes before serving.

What is baked macaroni and cheese?

Macaroni and cheese is an American comfort-food dish built around pasta and a creamy cheese sauce. This baked version adds a crisp breadcrumb top and lets the sauce settle around the pasta in the oven.

Three cheeses give this recipe its character: sharp Cheddar brings a pronounced flavour, white Cheddar adds another layer of cheesiness, and Gruyère contributes a savoury richness. A thickened milk sauce helps bring them together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 698 calories, 29g protein, 46g carbs, 44g fat.

The macaroni supplies most of the carbohydrates, while the butter, dairy and cheeses contribute much of the fat; the cheeses and milk also provide protein. Pair a serving with a generous portion of green vegetables or salad to add freshness and balance the plate.

Why cook the pasta briefly?

Almost al dente: stop the macaroni about 2 minutes before the packet timing. It will continue cooking in the oven, so this helps it retain some bite rather than turn soft.

Prevent sticking: drain the pasta and toss it with a little oil or butter as directed. This keeps it easier to combine with the sauce while you prepare the cheese mixture.

Getting a smooth cheese sauce

Steady whisking: add the milk gradually to the butter-and-flour mixture, then follow with the half-and-half. Pouring slowly while whisking helps the sauce become smooth.

Low heat: once the sauce has thickened, reduce the heat before adding cheese. Work in batches and let each addition melt before adding the next, which helps keep the sauce creamy.

How to judge the sauce

Thickness: simmer the seasoned sauce for the stated 6–8 minutes, stirring as it heats. It should coat the back of a wooden spoon, with a clear track left when you draw a finger through it.

Texture: after the cheeses melt, look for a smooth, creamy sauce without visible unmelted pieces. Take it off the heat before mixing it with the pasta.

A crisp, golden topping

Panko mix: combine the breadcrumbs with melted butter and seasoned salt before scattering them over the pasta. Spreading the mixture evenly gives the surface a more consistent crunch.

Colour: bake for 20 minutes at 180°C (350°F). If the topping still looks pale, use the grill for just 2–3 minutes and keep the dish in view, since it can brown quickly.

Serving and timing

Resting: leave the baked macaroni and cheese for 10 minutes once it comes out of the oven. This gives the hot sauce time to settle and makes portions easier to serve.

On the side: serve it with a simple green salad or steamed green vegetables for a fresh contrast to the rich, cheesy pasta. The recipe serves 10 and takes 45 minutes in total.

Recipe notes & tips

• Grate the cheeses before starting so they are ready to add in batches.
• Keep the heat low when melting the cheese to help the sauce stay smooth.
• Stop cooking the macaroni about 2 minutes before its packet timing.
• Spread the panko topping evenly so the surface browns more consistently.
• Watch closely if using the grill, as the breadcrumbs can colour quickly.
• Allow the dish to rest for 10 minutes before serving.

Variations

• Extra mustard: increase the dried mustard slightly for a more noticeable savoury edge.
• Different pasta: use another short pasta shape that can hold the cheese sauce.
• Herb topping: mix finely chopped parsley into the panko before scattering it over the dish.
• More crunch: add extra panko to the topping mixture for a thicker crisp layer.
• Vegetable side: serve with steamed broccoli or a crisp salad for a fresh contrast.

Common mistakes to avoid

• Overcooked pasta: stop about 2 minutes before the packet timing so it can finish in the oven.
• Lumpy sauce: pour the milk in gradually while whisking constantly.
• Browned butter: keep an eye on the butter and add the flour before it changes colour.
• Grainy cheese sauce: lower the heat and add the cheese in small batches.
• Pale topping: use the grill for 2–3 minutes, watching the dish closely.
• Cutting too soon: rest the dish for 10 minutes so the sauce can settle.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in the oven or microwave until piping hot; add a small splash of milk if the pasta seems dry.

Frequently asked questions