Classic Macaroni Cheese Bake
A comforting, golden-crusted macaroni cheese that balances a velvety, rich sauce with a perfectly crisp topping.
Ingredients
- •12 oz (340g) elbow macaroni
- •1/4 cup (55g) unsalted butter
- •1/4 cup (30g) all-purpose flour
- •3 cups (720ml) whole milk
- •3 cups (300g) sharp cheddar cheese, shredded
- •1 cup (100g) Gruyère cheese, shredded
- •1/2 teaspoon mustard powder
- •1/2 teaspoon smoked paprika
- •1/2 cup (40g) panko breadcrumbs
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
- 2
Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package instructions for al dente; drain and set aside.
- 3
In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 minute to create a roux.
- 4
Gradually whisk in the milk, stirring constantly until the sauce thickens and begins to simmer.
- 5
Remove the saucepan from the heat and stir in 2 cups of the cheddar, the Gruyère, mustard powder, paprika, salt, and pepper until the cheese is completely melted and smooth.
- 6
Combine the cooked macaroni with the cheese sauce, stirring until every noodle is thoroughly coated.
- 7
Pour the mixture into the prepared baking dish and top with the remaining 1 cup of cheddar and the panko breadcrumbs.
- 8
Bake for 20-25 minutes, or until the sauce is bubbling and the top is golden brown and crispy.
💡 Chef tips
- For a deeper flavor profile, use a mix of aged sharp cheddar and a nutty cheese like Gruyère or Fontina.
- To make ahead, assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours; add 10 minutes to the baking time when cooking from cold.
- If the top browns too quickly before the center is hot, loosely tent the dish with aluminum foil for the final 10 minutes of baking.
✅ How it should turn out
The finished dish should have a bubbling, golden-brown crust that yields to a creamy, rich interior with perfectly tender pasta and a deep, savory cheese aroma.