Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
This recipe uses perfectly cooked macaroni boiled just until nearly tender before tossing with butter to prevent sticking. The cheese sauce is crafted by making a roux of butter and flour, then gradually whisking in warmed milk until thick and creamy. Seasonings such as garlic, onion, and mustard powders add subtle depth to the sauce.
The sauce incorporates freshly shredded Gruyere and mozzarella cheeses, producing a smooth melt with a mild, slightly nutty flavor and the characteristic stretchiness of mozzarella. The pasta is mixed into this sauce and placed in a moderate-sized baking dish.
A topping of panko breadcrumbs mixed with melted butter, salt, grated Parmesan, and parsley creates a coarse, crunchy crust as it bakes. The dish is baked until bubbling and golden brown on top, delivering contrast to the creamy interior. It can be served as a generous side or a main dish depending on portion size.
For make-ahead convenience, the dish can be assembled and refrigerated or frozen before baking, with adjusted baking times. Leftovers reheat well and topping can be refreshed under a broiler for crispiness. Using freshly grated cheeses ensures the best sauce texture, avoiding anti-caking additives.
Ingredients
Macaroni:
- 250g / 8 oz macaroni elbow pasta
- 1 tbsp (15g) butter or 2 tsp oil, unsalted
Topping:
- 2/3 cup panko breadcrumbs (Note 1)
- 2 tbsp (30g) butter melted, unsalted
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) butter unsalted
- 1/3 cup flour , plain / all purpose
- 3 cups milk , warmed (low or full fat)
- 2 cups cheese followed by cheddar and Colby) (Note 2, freshly shredded, gruyere best
- 1 cup mozzarella cheese or more other cheese of choice (Note 2, freshly shredded
- 3/4 tsp salt
Seasonings (optional):
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta:
- Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
Topping:
- Mix together Topping. Set aside.
Sauce (video is helpful):
- Preheat oven to 180°C/350°F (all oven types).
- Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
- Add Seasonings: Mix in salt and Seasonings if using.
- Thicken sauce: Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
- Add cheese: Remove from stove, add cheese and stir - cheese doesn't need to melt.
- Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
Assembling:
- Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
- Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
Notes
- Panko breadcrumbs provide a crunchier topping than regular breadcrumbs and can be substituted if needed.
- Tossing cooked pasta with butter helps prevent it from absorbing too much sauce and becoming bloated during baking.
- A 2.5-quart baking dish is ideal for this recipe to maintain proper depth and cooking.
- Make-ahead involves assembling and refrigerating or freezing before baking; reheat with foil and finish without for browning.
- Use freshly grated cheese for smoother sauces; store-bought shredded cheese may affect texture due to additives.
- Adjust salt based on the cheese used, as saltiness varies among varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551cal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 89mg | 30% |
| Sodium | 847mg | 35% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 449mg | 45% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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