Baked Mac and Cheese

Ingredients

• 454 g (1 lb)elbow macaroni
• 473 ml (2 cups)double cream
• 237 ml (1 cup)whole milk
• 50 g (3½ tablespoons), plus extra for greasingunsalted butter
• 340 g (12 oz), freshly grated and divided as directedmature cheddar
• 340 g (12 oz), freshly grated and divided as directedColby Jack cheese
• 113 g (4 oz), freshly gratedMonterey Jack cheese
• 170 g (6 oz), freshly gratedGouda
• 57 g (2 oz), freshly gratedParmigiano Reggiano
• 2¼ teaspoonsgarlic powder
• 1 teaspoonmustard powder
• 1 teaspoonfreshly cracked black pepper
• ¾ teaspoonsmoked paprika
• ½ teaspoononion powder
• ¼ teaspooncayenne pepper
• ¼ teaspoon, preferably freshly gratednutmeg
• 2¼ teaspoonssodium citrate
• 1½ teaspoonsCrystal hot sauce
• 1¼–1½ teaspoons, or to tasteDiamond Crystal kosher salt

Instructions

1. 1

   Prepare the dish

   Heat the oven to 177°C (350°F) and butter a baking dish. Set aside 2½ cups of the grated cheddar and 2 cups of the grated Colby Jack.

2. 2

   Cook the pasta

   Bring a large pan of well-salted water to the boil. Add the macaroni and cook until al dente, leaving a little bite because it will continue cooking in the oven.

3. 3

   Toast the spices

   Melt the butter in a large pan over a medium heat. Add the garlic powder, mustard powder, smoked paprika, onion powder, cayenne and nutmeg; stir and toast until fragrant, about 1 minute. Stir in the pepper.

4. 4

   Warm the dairy

   Gradually whisk in the milk and cream, whisking continuously until the mixture bubbles, about 4 minutes.

5. 5

   Make the sauce

   Take the pan off the heat. Add the cheeses in batches, holding back one third of the cheese batch, and whisk each addition until fully melted before adding the next. Stir in the sodium citrate continuously until the sauce turns slightly velvety, then add the hot sauce. Taste before seasoning, as the sodium citrate adds some saltiness; stir in 1¼ teaspoons of kosher salt or salt to taste.

6. 6

   Bake the macaroni

   Drain the macaroni well and mix it into the cheese sauce until coated. Transfer to a prepared 33 × 23 cm (13 × 9-inch) baking dish. Add the remaining third of the reserved cheese mixture and stir to combine, then level the surface with a spatula. Top with the remaining 4½ cups of mixed cheddar and Colby Jack. Bake uncovered for 15 minutes, until the cheese has melted. For a browned top, grill for 1–2 minutes, watching closely.

7. 7

   Rest and serve

   Remove the dish from the oven and leave it to cool slightly for 5 minutes before serving.

What is baked mac and cheese?

Baked macaroni and cheese is an American comfort-food dish, especially familiar as a Southern side and a fixture at gatherings. It pairs pasta with a creamy cheese sauce, then goes into the oven to set and brown on top.

This version uses a blend of cheeses for a layered flavour, while sodium citrate helps the sauce become smooth and velvety. A brief grill at the end gives the top its characteristic golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 39g protein, 60g carbs, 67g fat.

The macaroni supplies most of the carbohydrates, while the cheeses, cream and butter contribute much of the fat and saturated fat. Cheese and milk also provide most of the protein. For a more balanced plate, serve a moderate portion with a generous side of vegetables or salad.

Why use a blend of cheeses?

Cheddar: mature cheddar provides a pronounced, savoury flavour and forms part of the topping.

Melting cheeses: Colby Jack and Monterey Jack bring a mild, creamy quality, while Gouda adds its own rich character.

Finishing cheese: Parmigiano Reggiano contributes a savoury edge to the sauce. Grate the cheeses fresh so they melt readily.

Getting the pasta right

Al dente: stop cooking the macaroni while it still has a slight bite. It will soften further in the oven, so fully tender pasta can end up too soft after baking.

Drain well: excess water clinging to the pasta can dilute the sauce. Give it a good drain before mixing it into the cheese.

Building a smooth sauce

Spices first: stirring the spices into the melted butter for about a minute helps release their aroma. Keep the heat moderate so they become fragrant without scorching.

Cheese in batches: take the pan off the heat and let each addition melt before adding more. Keep stirring when you add the sodium citrate; the sauce should become smooth and slightly velvety.

Baking and browning

Bake: spread the pasta evenly in the dish and cover it with the reserved cheddar and Colby Jack. The 15-minute bake melts the topping while the pasta finishes cooking.

Grill: the final 1–2 minutes can brown the cheese quickly. Stay beside the oven and remove the dish as soon as the top is golden to avoid scorching.

Serving this rich side

Let the dish rest for 5 minutes before spooning it out; this gives the sauce a little time to settle. Serve it alongside greens, a crisp salad or roasted vegetables to bring freshness to the plate.

It also suits a holiday meal or a summer cookout, where it can sit alongside grilled vegetables or other savoury sides.

Recipe notes & tips

• Grate the cheeses before you start so they are ready to add in batches.
• Salt the pasta water well, but taste the sauce before adding the full amount of salt.
• Keep the pasta slightly firm when you drain it because it continues cooking in the oven.
• Whisk continuously as you pour in the milk and cream to help the sauce heat evenly.
• Watch the dish closely under the grill; the cheese can go from golden to burnt quickly.
• Use a large enough pan to mix the macaroni and sauce thoroughly without spilling.

Variations

• Extra heat: Increase the cayenne or hot sauce a little to make the sauce spicier.
• Different cheese blend: Replace one of the listed melting cheeses with another good-melting cheese.
• Herb finish: Scatter chopped chives over the dish just before serving for a fresh note.
• Crisp topping: Add a light layer of breadcrumbs over the cheese before baking for extra crunch.
• Vegetable side: Serve with roasted broccoli or greens to add contrast to the rich macaroni.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it does not turn too soft during baking.
• Adding cheese too quickly: Work in batches and let each addition melt before adding the next.
• Skipping the sauce tasting: Sodium citrate adds seasoning, so check the salt level before adding more.
• Leaving pasta water on the noodles: Drain them well so the sauce does not become diluted.
• Walking away from the grill: Keep a close eye on the topping during the final 1–2 minutes.
• Using pre-grated cheese: Grate it fresh so it melts smoothly into the sauce.

How to store

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

Frequently asked questions