Homemade Creamy Macaroni and Cheese

Ingredients

• 454 glarge elbow macaroni
• 113 g, dividedsalted butter
• 43 gplain flour
• 473 mlhalf-and-half
• 473 mlwhole milk
• 1 tspsalt
• ½ tspblack pepper
• 1 tsppaprika
• ½ tsp, optionalCajun seasoning
• about 150 gGruyère cheese, shredded
• about 340 g, divided (about 225 g for the sauce and 115 g for the topping)sharp cheddar cheese, shredded
• to tastechopped parsley, to serve
• about 75 gpanko breadcrumbs
• 57 g, meltedbutter
• 2 tspgarlic powder
• 1 tsppaprika
• about 33 gfinely grated Parmesan cheese

Instructions

1. 1

   Prepare the oven

   Grease a 23 × 33 cm baking dish with cooking spray and heat the oven to 180°C.

2. 2

   Cook the macaroni

   Bring a large pot of water to the boil and cook the elbow macaroni according to the packet instructions until al dente.

3. 3

   Butter the pasta

   Drain the macaroni, return it to the pot and stir in 2 tablespoons of the divided butter so the pasta is less likely to stick.

4. 4

   Make the roux

   Melt the remaining 6 tablespoons of divided butter in a large frying pan over low to medium heat. Whisk in the flour and cook for about 1–2 minutes, then gradually whisk in the half-and-half followed by the milk.

5. 5

   Thicken the sauce

   Whisk in the salt, pepper, paprika and optional Cajun seasoning. Cook, stirring or whisking steadily, for 4–6 minutes until the sauce thickens to a creamy consistency.

6. 6

   Melt in the cheese

   Take the pan off the heat, add the Gruyère and 2 cups of the cheddar, and stir until combined.

7. 7

   Combine with pasta

   Pour the cheese sauce over the macaroni and stir well to coat.

8. 8

   Fill the dish

   Transfer the macaroni mixture to the prepared baking dish and scatter the remaining 1 cup of cheddar over the top.

9. 9

   Mix the topping

   In a medium bowl, combine the panko, melted butter, garlic powder, paprika and Parmesan, and stir well.

10. 10

    Add the crumbs

    Sprinkle the panko mixture over the cheese layer.

11. 11

    Bake until golden

    Bake uncovered for 18–20 minutes, until the topping starts to brown lightly. Avoid overbaking so the macaroni remains saucy.

What is baked macaroni and cheese?

Macaroni and cheese is an American comfort-food classic: pasta coated in a cheese sauce, often finished in the oven. This version uses a flour-thickened milk sauce and a crunchy crumb topping.

Gruyère brings a savoury, rounded flavour while sharp cheddar gives the sauce its familiar tang. Baking it briefly browns the topping without drying out the centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1565 calories, 58g protein, 130g carbs, 91g fat.

The macaroni and panko provide most of the carbohydrates, while the butter, half-and-half, milk and cheese contribute much of the fat. Cheese and milk also supply most of the protein. Serve a moderate portion with a generous side of vegetables or salad to balance the plate.

The cheeses in the sauce

Gruyère: its nutty, savoury character adds depth to the cheddar. Shred it finely so it melts readily into the warm sauce.

Sharp cheddar: reserve the stated cup for the top and stir the rest into the sauce off the heat. This helps the sauce stay smooth rather than becoming grainy.

Build a smooth sauce

Roux: whisk the flour into the melted butter and cook it for 1–2 minutes to remove the raw flour taste. Keep whisking as you add the dairy gradually.

Thickness: stir for 4–6 minutes, until the sauce looks creamy and coats a spoon. It should still be loose enough to cling to the pasta after baking.

Cook the pasta just right

Al dente macaroni: follow the packet timing and drain the pasta while it still has a little bite. It will continue cooking in the oven.

Butter coating: the recipe adds 2 tablespoons of the divided butter to the drained pasta. Stir it through before adding the sauce to help keep the elbows from sticking together.

Keep the topping crisp

Panko mixture: combine the crumbs with melted butter, garlic powder, paprika and Parmesan until evenly moistened. Spread it over the cheddar layer so it browns across the dish.

Baking cue: take the dish out when the top is lightly browned, after 18–20 minutes. Longer baking can reduce the creamy sauce around the pasta.

Serving and timing

The stated total time is 40 minutes, including preparation and baking. Have the sauce ingredients measured and the cheese shredded before you begin, as the sauce needs regular attention.

Serve it hot with chopped parsley if using. A crisp green salad or simply cooked vegetables make a fresh contrast to the rich, cheesy pasta.

Recipe notes & tips

• Grate the cheese yourself for a smoother melt.
• Add the dairy gradually while whisking to help prevent lumps.
• Keep the heat low to medium while making the sauce.
• Take the sauce off the heat before stirring in the cheese.
• Check the top at 18 minutes and remove the dish once it is lightly browned.
• Scatter parsley over the dish just before serving.

Variations

• More spice: add extra Cajun seasoning if you want a stronger savoury kick.
• Cheese swap: replace some of the cheddar with another good-melting cheese.
• Herby topping: mix chopped parsley into the crumb topping before baking.
• No Cajun seasoning: leave it out as the recipe allows, without changing the method.
• Extra-crisp top: spread the panko mixture evenly in a loose layer over the cheese.

Common mistakes to avoid

• Overcooking the pasta: stop at al dente because it cooks further in the oven.
• Lumpy sauce: add the dairy gradually and whisk as you pour.
• Grainy cheese sauce: remove the pan from the heat before stirring in the shredded cheese.
• Dry macaroni: avoid baking beyond the point when the topping is lightly browned.
• Uneven topping: stir the crumb mixture thoroughly so the butter and seasonings are distributed.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions in the microwave or in a covered oven-safe dish until hot throughout; add a small splash of milk if the sauce has thickened.

Frequently asked questions