Baked Mac and Cheese

Ingredients

• 283 g (10 oz)elbow macaroni, uncooked
• 57 g (4 tablespoons)unsalted butter
• 32 g (4 tablespoons)plain flour
• ½ teaspoonsalt
• ¼ teaspoonpepper
• 710 ml (3 cups)lukewarm milk
• about 225 g (2 cups)provolone cheese, shredded
• about 450 g (4 cups)sharp cheddar cheese, shredded
• 1 tablespoonWorcestershire sauce
• ½ teaspoonsmoked paprika

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Boil the pasta

   Cook the macaroni according to the packet instructions. Drain it and set it aside.

3. 3

   Make the roux

   While the pasta cooks, melt the butter in a large ovenproof frying pan or Dutch oven over medium heat. Whisk in the flour and cook for 1–2 minutes, until lightly browned, to cook out its raw taste. Whisk in the salt and pepper.

4. 4

   Whisk in milk

   Add the milk to the roux, either all at once or a little at a time, whisking briskly until smooth and free of lumps.

5. 5

   Add the cheese

   Whisk in the provolone and half of the cheddar until smooth, then stir in the Worcestershire sauce. Taste the sauce and adjust the seasoning as needed.

6. 6

   Thicken the sauce

   Cook over medium-high heat for about 5 minutes, until the sauce thickens and begins to bubble. Turn off the heat.

7. 7

   Combine and top

   Stir the cooked macaroni into the sauce until combined. Scatter the remaining cheddar over the top and sprinkle with smoked paprika.

8. 8

   Bake until bubbling

   Transfer the pan to the oven and bake for 15 minutes, until the top begins to brown and the sauce is bubbling.

9. 9

   Serve warm

   Serve while warm.

What is baked mac and cheese?

Macaroni and cheese is a familiar American comfort-food dish: pasta coated in a cheese sauce, with baked versions finished in the oven. This version uses provolone for a smooth sauce and sharp cheddar for a more pronounced cheese flavour.

The method builds the sauce in the same ovenproof pan used for baking, then finishes it with more cheddar on top. That keeps the process straightforward and gives the dish a bubbling, browned finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 628 calories, 31g protein, 41g carbs, 36g fat.

The macaroni supplies most of the carbohydrates, while the butter, milk and large amount of cheese contribute much of the fat. The cheese and milk also provide much of the protein. Serve a portion with a green salad or vegetables to balance the plate.

The cheese and sauce

Provolone: it melts into the sauce and helps give it a smooth texture.

Sharp cheddar: half goes into the sauce, while the rest melts over the top. Shred the cheese yourself if you can, so it is ready to stir in and scatter evenly.

Worcestershire sauce: this adds a savoury note to the cheese sauce. Taste before adding extra salt, since the cheese and sauce already bring seasoning.

Getting a smooth roux

Butter and flour: whisk them together and cook for 1–2 minutes, until the mixture is lightly browned. Keep whisking so the flour cooks evenly without scorching.

Milk: lukewarm milk and steady whisking help you work out lumps as the sauce comes together. If adding it in stages, whisk each addition smooth before pouring in more.

Pasta texture matters

Boil the macaroni according to its packet instructions, then drain it before adding it to the sauce. Since it will also spend 15 minutes in the oven, avoid leaving it in the water beyond the stated cooking time.

Once combined, stir until the sauce coats the pasta throughout. The finished dish should be creamy, with melted cheddar on top and bubbling sauce around the edges.

Timing the bake

Sauce stage: cook it for about 5 minutes over medium-high heat, stopping when it has thickened and starts to bubble.

Oven stage: bake at 175°C for 15 minutes. Look for a lightly browned top and bubbling sauce; serve warm rather than leaving it to cool in the pan.

What to serve with it

A green salad or simply cooked green vegetables make a fresh contrast to the rich cheese sauce. Serve them alongside rather than mixing them into the pan, so the macaroni keeps its creamy texture.

For a larger meal, pair it with a simple vegetable side and let the baked macaroni be the main dish.

Recipe notes & tips

• Have the cheese shredded before you start making the sauce.
• Use an ovenproof frying pan or Dutch oven so the sauce and pasta can go straight into the oven.
• Whisk continuously as you add the milk to help smooth out the sauce.
• Taste the sauce before adjusting the seasoning.
• Watch for both cues at the end of baking: a lightly browned top and bubbling sauce.

Variations

• Extra paprika: add a little more smoked paprika over the cheese before baking.
• Cheese swap: replace some of the cheddar with another melting cheese.
• Peppery finish: add extra pepper to the sauce to taste.
• Green side: serve with steamed green vegetables for a fresh contrast.
• Crispier top: bake until the cheddar is lightly browned, keeping an eye on the bubbling sauce.

Common mistakes to avoid

• Lumpy sauce: whisk briskly as you add the milk and smooth out each addition.
• Raw-tasting flour: cook the butter and flour together for 1–2 minutes before adding milk.
• Scorched roux: keep whisking while the flour mixture cooks.
• Overcooked pasta: follow the packet instructions, then drain it before mixing with the sauce.
• Unbrowned topping: check that the dish has had the full 15 minutes in the oven and look for a lightly browned top.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, adding a splash of milk if the sauce has thickened; the oven or microwave can be used.

Frequently asked questions