Macaroni Cheese Bake
This ultimate comfort food features tender pasta coated in a rich, velvety cheese sauce and baked until golden and bubbling.
Ingredients
- •8 oz (225g) elbow macaroni
- •1/4 cup (60g) unsalted butter
- •1/4 cup (32g) all-purpose flour
- •2 1/2 cups (600ml) whole milk, warmed
- •2 cups (200g) sharp cheddar cheese, freshly grated
- •1 cup (100g) Gruyère or mozzarella cheese, freshly grated
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/4 tsp garlic powder
- •1/4 tsp smoked 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 9x13-inch baking dish.
- 2
Bring a large pot of salted water to a boil, add the macaroni, and cook until just shy of al dente according to package instructions, usually about 1 minute less than directed.
- 3
Drain the pasta thoroughly and set aside.
- 4
In a large saucepan, melt the 1/4 cup of butter over medium heat.
- 5
Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth paste.
- 6
Gradually pour in the warm milk while whisking vigorously to prevent any lumps from forming.
- 7
Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.
- 8
Remove the saucepan from the heat and stir in 1 1/2 cups of the cheddar cheese and 3/4 cup of the Gruyère until completely melted and smooth.
- 9
Season the cheese sauce with salt, black pepper, garlic powder, and smoked paprika.
- 10
Add the cooked macaroni to the cheese sauce and stir until every piece is thoroughly coated.
- 11
Pour the mac and cheese mixture into the prepared baking dish and smooth the top.
- 12
In a small bowl, toss the panko breadcrumbs with the remaining cheeses and the 1 tablespoon of melted butter, then scatter evenly over the top of the pasta.
- 13
Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown.
- 14
Let the bake rest for 10 minutes before serving so the sauce can set slightly.
💡 Chef tips
- Always grate your own cheese from a block rather than using pre-bagged shredded cheese, as pre-bagged cheese contains anti-caking agents that prevent a smooth melt.
- You can assemble this dish up to 24 hours in advance, cover it, and store it in the refrigerator; just add 5 to 10 extra minutes to the baking time if baking straight from cold.
- Store any leftover macaroni cheese in an airtight container in the refrigerator for up to 3 days, and reheat gently with a splash of milk to restore creaminess.
✅ How it should turn out
The finished macaroni cheese bake should have a deeply golden, crunchy breadcrumb crust yielding to a rich, ultra-creamy, and savory cheese sauce coating tender pasta.