Creamy Baked Mac and Cheese
A proper roux-based cheese sauce, baked with a crunchy top.
Before You Start
Real baked mac and cheese starts with a roux, a quick butter and flour paste that turns milk into a silky sauce. Melt the cheese off the heat so it stays smooth, and grate your own so it melts properly. The panko top does the crunching.
Instructions
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1
Heat the oven to 200°C / 400°F. Boil the macaroni for 1 minute less than the packet says, then drain.
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2
Melt the butter in a large pan, stir in the flour and cook for a minute to a smooth paste.
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3
Pour in the milk a splash at a time, whisking, until smooth. Simmer until it thickens enough to coat the back of a spoon.
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4
Off the heat, stir in the mustard, most of the cheddar and half the parmesan until melted. Season well.
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5
Fold in the macaroni, then tip into a baking dish. Mix the panko with the rest of the cheese and scatter over.
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6
Bake for 20 to 25 minutes, until golden and bubbling at the edges.
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💡 Baker's tips
- Take the pan off the heat before adding the cheese. Boiling can make the sauce split and turn grainy.
- Grate your own cheese. Pre-shredded is coated in starch that stops it melting smoothly.
🔀 Make it your own
- Stir crispy bacon or roasted broccoli through before baking.
- Add a pinch of cayenne or a spoon of Dijon for a sharper sauce.
📦 Storing & freezing
Keeps 3 days in the fridge. Reheat with a splash of milk to loosen the sauce.
❓ Frequently asked
Why is my cheese sauce grainy?
The cheese got too hot. Melt it off the heat, and use freshly grated cheese rather than pre-shredded.
Can I make it ahead?
Assemble it, keep it covered in the fridge for a day, then bake from cold, adding about 10 minutes.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
