Homemade mac & cheese met kaaskorstje

Ingredients

• 400 gmacaroni
• 60 g, plus extra for the dish and the crustbutter
• 60 gplain flour
• 750 mlwhole milk
• 200 gcheddar, grated
• 100 gGruyère, grated
• 3 tbspbreadcrumbs
• to tastesalt and freshly ground black pepper
• a pinchnutmeg
• 1 tspWorcestershire sauce

Instructions

1. 1

   Preheat and cook

   Preheat the oven to 200°C, using conventional top-and-bottom heat. Cook the macaroni in plenty of salted water for 2 minutes less than the packet instructions, then drain and set aside; it will finish cooking in the oven.

2. 2

   Make the roux

   Melt 60 g butter in a large pan over medium heat. Stir in the flour for 1 to 2 minutes, until you have a smooth, lightly golden roux.

3. 3

   Add the milk

   Pour in the milk little by little, stirring as you go. Keep stirring until the sauce is smooth and thick; this should take about 5 to 8 minutes.

4. 4

   Melt in cheese

   Take the pan off the heat. Stir in the cheddar and half of the Gruyère until melted, then season with salt, pepper, a pinch of nutmeg and the Worcestershire sauce.

5. 5

   Combine and top

   Fold the drained macaroni into the cheese sauce and mix well. Grease a baking dish with butter and spoon in the mixture. Scatter over the remaining Gruyère and breadcrumbs; dot the topping with a few small knobs of butter if you like.

6. 6

   Bake and rest

   Bake for 20 to 25 minutes, until the top is golden brown and crisp. Leave to rest for 5 minutes before serving.

What is baked mac and cheese?

Macaroni and cheese is a familiar American comfort-food dish: pasta coated in a cheese sauce, sometimes finished in the oven. This version uses cheddar for its savoury flavour and Gruyère for a second layer of cheese, with a breadcrumb topping for contrast.

The method brings together a stovetop sauce and a brief bake. Undercooking the pasta slightly at first gives it room to finish in the sauce without turning too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 42g protein, 92g carbs, 44g fat.

The macaroni and flour provide most of the carbohydrates, while butter, whole milk and the cheeses contribute much of the fat. Cheese, milk and pasta supply the protein. Balance a serving with a generous side of green vegetables or salad.

Build a smooth cheese sauce

Roux: cooking the flour in butter for 1 to 2 minutes helps it blend into the milk. Keep stirring and avoid letting it brown deeply.

Milk: add it gradually while stirring so the roux loosens evenly and the sauce thickens without lumps. Allow 5 to 8 minutes for it to reach a smooth, thick consistency.

Cheese: take the pan off the heat before adding the grated cheeses. This gentler heat helps them melt into the sauce rather than becoming oily or grainy.

Choose and prepare the pasta

Macaroni: its shape holds sauce well, but another short pasta can work if needed. Cook it for 2 minutes less than the packet directs, as it will continue cooking in the oven.

Salted water: season the cooking water, then drain the pasta thoroughly. Excess water can thin the cheese sauce once everything is combined.

Get a crisp, golden topping

Cheese layer: the remaining Gruyère melts over the surface and helps make the top savoury and golden. Spread it fairly evenly so the pasta is covered.

Breadcrumbs: scatter them across the top for a crisp contrast to the creamy pasta underneath. A few small knobs of butter are optional if you want extra browning.

Check the bake and resting time

Bake: allow 20 to 25 minutes at 200°C. Look for a golden-brown, crisp surface rather than relying on colour alone at the edges.

Rest: leave the dish for 5 minutes after baking. This brief pause lets the sauce settle, making portions easier to serve.

What to serve with it

A fresh green salad or simply dressed vegetables make a good contrast to the rich, creamy pasta. Steamed broccoli or green beans are easy options alongside it.

Serve it straight from the baking dish while the topping is still crisp. If it is part of a larger meal, offer a smaller portion with plenty of vegetables.

Recipe notes & tips

• Grate the cheese yourself if possible, so it melts readily into the sauce.
• Stir continuously as you add the milk to help keep the sauce smooth.
• Drain the macaroni well before folding it into the sauce.
• Grease the baking dish with some of the extra butter to make serving easier.
• Let the finished dish rest for the full 5 minutes before cutting into it.

Variations

• Add mustard: Stir a little mustard into the sauce for a sharper flavour.
• Use another cheese: Replace some of the Gruyère with another good-melting cheese.
• Add vegetables: Fold cooked broccoli or peas into the sauce and pasta.
• Change the pasta: Use another short pasta shape in place of macaroni.
• Season the crumbs: Mix dried herbs into the breadcrumbs before scattering them over the dish.

Common mistakes to avoid

• Overcooking the pasta: Cook it 2 minutes less than the packet directs so it can finish in the oven.
• Adding milk too quickly: Pour it in gradually while stirring to help prevent lumps.
• Boiling the sauce after adding cheese: Take the pan off the heat first to encourage a smooth melt.
• Using wet pasta: Drain it thoroughly so it does not dilute the sauce.
• Skipping the rest: Leave the baked dish for 5 minutes so the sauce can settle before serving.

How to store

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

Frequently asked questions