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.
Everything you need
- 1 lb (450 g) macaroni
- ¼ cup (57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 3 cups milk
- 3 cups (340 g) shredded cheddar
- ½ cup (45 g) grated parmesan
- ¾ cup (45 g) panko breadcrumbs
- 1 tsp mustard powder
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 200°C / 400°F. Boil the macaroni for 1 minute less than the packet says, then drain.
For this step
- 1 lb (450 g) macaroni
-
Melt the butter in a large pan, stir in the flour and cook for a minute to a smooth paste.
For this step
- ¼ cup (57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
-
Pour in the milk a splash at a time, whisking, until smooth. Simmer until it thickens enough to coat the back of a spoon.
For this step
- 3 cups milk
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Off the heat, stir in the mustard, most of the cheddar and half the parmesan until melted. Season well.
For this step
- 3 cups (340 g) shredded cheddar
- ½ cup (45 g) grated parmesan
- 1 tsp mustard powder
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Fold in the macaroni, then tip into a baking dish. Mix the panko with the rest of the cheese and scatter over.
For this step
- 1 lb (450 g) macaroni
- ¾ cup (45 g) panko breadcrumbs
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Bake for 20 to 25 minutes, until golden and bubbling at the edges.
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.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.