Baked One Pot Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5 - 6
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Calories
180 kcal
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Course
Main Course, Baked Goods
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Cuisine
American
Baked One Pot Mac and Cheese
Description
The recipe starts by making a roux of melted butter and flour cooked briefly to eliminate raw taste, then gradually whisking in milk to create a smooth béchamel sauce. Water, salt, and pepper are added, followed by the macaroni, which is briefly cooked in the sauce to absorb flavors without overcooking. Two types of cheese—tasty (cheddar-like) and Provolone Dolce—are incorporated for a blend of sharp and mild creamy flavors that melt smoothly.
After transferring the mixture to a baking dish or using an oven-safe skillet, a breadcrumb and Parmesan cheese topping is sprinkled on for a crunchy finish. Baking at a moderate temperature melts the top cheese and toasts the breadcrumbs, enhancing texture and flavor contrast.
This dish works well as a hearty side or a main comfort meal, suitable for feeding multiple people. Cheese choice is important: changing to less salty or different melting cheeses requires adjusting seasoning. Pasta shape and cooking time affect sauciness; short pastas with 9-10 minute cooking times are ideal.
Using an appropriately sized, deep pan helps prevent spills during cooking and enables proper stirring. Adjust heat to avoid browning the sauce, aiming for a creamy, pale cheese sauce.
Ingredients
- 4 tbsp butter unsalted
- 6 tbsp flour
- 3 cups milk full or low fat - I used low fat
- 2 cups of water
- 1 tsp salt (Note 1)
- black pepper
- 1/2 lb / 250g macaroni elbow pasta) (Note 2, dried
- 2 cups (150g / 5oz) tasty cheese grated; or cheddar cheese, or any sharp flavoured cheese that melts well
- 1 cup (75g / 2.5 oz) Provolone Dolce cheese grated; or mozzarella or other mild flavoured good melting cheese; Note 3
Topping
- 1/4 cup panko breadcrumbs (or ordinary breadcrumbs)
- 1/4 cup Parmesan Cheese , grated
- 1/2 tbsp parsley finely chopped (optional, fresh
Instructions
- Preheat the oven to 180C/350F.
- Melt the butter in a deep fry pan or skillet (Note 4) over medium heat. (Note 5)
- Add the flour and stir until combined so a thick paste forms ("roux"). Cook, stirring constantly, for 1 minute.
- Add half the milk and use a whisk to dissolve the roux into the milk. It will thicken quickly, then add the remaining milk. Whisk in small circles, rotating around the pan, to dissolve all the roux into the milk.
- Add the water, salt and 5 grinds of pepper, then turn the heat up to medium high. Whisk leisurely so the bottom doesn't stick to the pan. When the white sauce starts to steam and thickens such that you can see it coating the edges of the pan (around 2 to 3 minutes), add the macaroni.
- Turn the heat down to medium and stir gently with a wooden spoon to mix the macaroni through and ensure the bottom doesn't stick. Cook it for 1 minute. Be sure not to cook it for longer than this after adding the macaroni - this really impacts the "sauciness" of the dish and ensuring the macaroni isn't overcooked.
- Cover the fry pan (Note 6), then transfer it immediately to the oven on the middle shelf.
- Bake for 12 minutes, then remove from the oven. It will seem like there is too much sauce but it reduces and thickens in the next steps. The pasta should be just cooked (al dente). It will continue cooking from the residual heat.
- Turn the oven off and turn the grill/broiler on high.
- Stir through the cheese, just enough to disperse it through the macaroni. As you stir, this will melt the cheese and thicken the sauce. Don't stir too much because otherwise the sauce will thicken too much due to the evaporation.
- Sprinkle over the panko and parmesan cheese, then place under the grill/broiler for a few minutes to brown.
- Remove from the grill/broiler and let it rest for 5 minutes before serving.
Notes
- Adjust salt depending on the types of cheese used; saltier cheeses require less added salt.
- Choose pasta shapes like macaroni, spirals, or small shells that cook in 9-10 minutes for best texture; avoid penne or thin pastas that affect sauciness.
- Provolone Dolce is preferred for melting qualities; avoid Provolone Piccante, which is harder and less suitable.
- Use a 26cm (10") diameter, 6cm (2.4") deep skillet or similarly sized pot for cooking to prevent spills.
- Lower heat as needed during roux cooking to prevent browning since Mac and Cheese sauce should remain pale.
- If you don’t have a lid for your pan, cover with foil during baking to retain moisture.
- The recipe makes approximately 6 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 308g | |
| Calories | 180cal | 9% |
| Carbohydrates | 47.2g | 16% |
| Protein | 22g | 44% |
| Fat | 22.4g | 34% |
| Saturated Fat | 13.9g | 70% |
| Cholesterol | 65mg | 22% |
| Sodium | 842mg | 35% |
| Potassium | 340mg | 7% |
| Fiber | 1.8g | 7% |
| Sugar | 8g | 16% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 490mg | 49% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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