Macaroni Cheese Bake
This ultimate comfort food features tender pasta coated in a rich, velvety cheddar sauce and topped with a golden, crunchy breadcrumb crust.
Ingredients
- •8 oz (225g) elbow macaroni
- •1/4 cup (60g) unsalted butter
- •1/4 cup (32g) all-purpose flour
- •2.5 cups (600ml) whole milk, warmed
- •3 cups (300g) sharp cheddar cheese, freshly grated
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/4 tsp ground mustard powder
- •1/4 tsp paprika
- •1/2 cup (50g) panko breadcrumbs
- •1 tbsp melted butter
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
- 2
Cook the elbow macaroni in a large pot of boiling salted water until just al dente, about 1 minute less than package instructions, then drain well.
- 3
In a saucepan, melt the 1/4 cup of butter over medium heat, then whisk in the flour and cook for 1 minute while stirring constantly.
- 4
Gradually pour in the warm milk while whisking vigorously to prevent any lumps from forming.
- 5
Cook the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
- 6
Remove the saucepan from the heat and stir in the salt, black pepper, ground mustard powder, paprika, and 2.5 cups of the grated cheddar cheese until completely melted and smooth.
- 7
Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
- 8
Transfer the macaroni and cheese mixture into the prepared baking dish.
- 9
In a small bowl, toss the panko breadcrumbs with the melted butter and the remaining 1/2 cup of grated cheddar cheese, then sprinkle this mixture evenly over the top.
- 10
Bake for 20 to 25 minutes, or until the cheese is bubbling around the edges and the breadcrumb topping is golden brown and crispy.
💡 Chef tips
- Always grate your own cheese from a block rather than using pre-bagged shredded cheese, as pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
- You can assemble this dish up to 24 hours in advance, cover and refrigerate it, then just add an extra 10 minutes to the baking time when cooking from cold.
- Store any leftover macaroni cheese in an airtight container in the refrigerator for up to 3 days, and reheat individual portions in the microwave with a splash of milk to restore creaminess.
✅ How it should turn out
The finished macaroni cheese bake emerges from the oven bubbling hot with a deeply savory aroma, boasting a crunchy golden crust that gives way to supremely creamy, cheesy pasta underneath.