Baked Mac and Cheese
AI-generated image
Vegetarian American

Baked Mac and Cheese

Elbow macaroni is folded through a smooth cheddar sauce, topped with crisp seasoned breadcrumbs, and baked until bubbling at the edges and golden on top.

55 min 6 servings Medium
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How to prepare

1
Heat the oven to 190°C. Butter a 23-by-33-cm baking dish with 15 g of the butter and place it on a sturdy baking sheet.
2
Bring a large pot of well-salted water to a boil. Cook the macaroni for 2 minutes less than the package directs, until flexible but still firm in the center. Drain thoroughly.
3
Melt 45 g of butter in a heavy saucepan over medium heat. Whisk in the flour and cook for 1 minute, until the mixture smells lightly nutty but has not browned.
4
Gradually whisk in the milk until smooth. Simmer for 5 to 7 minutes, whisking often, until the sauce coats the back of a spoon. Stir in the mustard, 1/2 tsp salt, and the pepper.
Thick creamy sauce coating the back of a spoon in a saucepan AI-generated image
5
Remove the saucepan from the heat. Add the cheddar and mozzarella in three additions, whisking after each until melted and smooth. Taste and adjust the seasoning if needed.
6
Add the drained macaroni to the cheese sauce and mix until every piece is coated. Transfer to the prepared baking dish and spread into an even layer.
7
Melt the remaining 15 g of butter and mix it with the breadcrumbs and the remaining 1/2 tsp salt. Scatter the mixture evenly over the macaroni.
8
Bake for 20 to 25 minutes, until the sauce bubbles around the edges and the topping is deeply golden. Rest for 10 minutes before serving so the sauce can settle.
Golden baked macaroni and cheese with a bubbling cheese sauce AI-generated image
9
Spoon the mac and cheese onto warm plates and serve while the center is still creamy and hot.

Why this recipe works

A flour-thickened milk sauce gives the cheese a stable, creamy base, while a blend of sharp cheddar and mozzarella balances deep flavor with a stretchy finish. Baking concentrates the sauce and turns the breadcrumb topping crisp.

Storage and reheating

How to store it

Refrigerate leftovers in a covered container for up to 4 days. Cool within 2 hours of cooking.

How to reheat it

Reheat individual portions covered in the microwave until steaming hot, or warm the casserole covered at 175°C until heated through; add a splash of milk if needed.

Nutrition / serving

740kcal
32.92 gprotein
75.10 gcarbs
33.43 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 14 Aug 2026 · updated 14 Aug 2026