83% would make this again

Baked Mac and Cheese Recipe

Q: What kind of cheese is good in baked mac and cheese?

Reader’s often ask this question. Cheddar: Adding depth to the meal, sharp or extra sharp Cheddar has a strong flavour and outstanding melting qualities. Gruyère: It enhances the savoury, slightly nutty flavour of the cheddar and gives it a creamy texture. Parmesan: When sprinkled on top, it gives a sharp, salty kick and aids in the creation of a crispy, golden crust that bakes up beautifully. Fontina: This cheese enhances the richness of the meal with its mild, buttery flavour and smooth melting ability.

Q: Does baked mac and cheese dry out in the oven?

It can do if you’ve not made enough sauce or used enough Cheese. This can cause your beautiful Macaroni to dry up too much while baking. This was one of the reasons why we’ve used a little more Milk in this recipe to avoid it going dry and messing up the recipe. Covering the top with enough Cheese also helps it from going too dry too, it’s not just there to sit on top looking pretty.

Q: Why does baked mac and cheese curdle?

This can happen if you were trying to melt the Cheese into the sauce at high heat. We recommend keeping the flame on low or even briefly the sauce off the heat while you melt in the Cheese without it curdling. Using certain acidic ingredients like Lemon Juice can cause curdling too. Some types of Mustard especially if used in excess may break the sauce causing it to curdle so go easy on the Mustard too if you don’t have Mustard powder.

Q: Will baking macaroni and cheese thicken it?

Yes! Baking the Macaroni and Cheese will thicken it. Once any extra moisture from the Cheese and Milk evaporates this will thicken up the dish too.

Q: Is it okay to eat curdled mac and cheese?

While it’s generally safe to eat curdled Mac and Cheese it might not give the best texture and taste. This usually happens when the fats in the Cheese separate from the proteins or from overcooking on high heat. Provided your Mac and Cheese doesn’t show any signs of spoilage or look like it’s gone off, you can fix this by adding in some warm Milk or cream into the sauce to emulsify it again. Just be sure to check your temperature when cooking and avoid using high heat at all times just to avoid this happening in the first place. If you follow the instructions provided you should be just fine.

Vish G

April 26, 2025

Get ready to fall in love with the ultimate comfort food – baked mac and cheese that’s rich, creamy, and packed with bold flavour. This isn’t your average mac; it’s a cheesy, oven-baked twist with a golden, crispy topping and a gooey center that hits all the right notes. Whether you’re craving a cozy weeknight dinner or a crowd-pleasing side dish, this baked macaroni and cheese delivers big on taste and texture.

PREP TIME

18 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1 Finely Chopped White Onion
1 Block Shredded Medium Cheddar Cheese
1 Block Shredded Gruyere Cheese
1 Stick Unsalted Butter
1/2 Cup All Purpose Flour
1/2 tsp Cayenne Pepper
1/2 tsp Mustard Powder
1 Pack of Elbow Pasta
100g Panko Bread Crumbs
1/2 Cup Parmesan Cheese
2 tsp Extra Virgin Olive Oil

Instructions

Start with the onion. Finely chop one white onion — the smaller, the better. This adds a nice savoury kick to the dish.
Grate your cheese. Use one block each of medium cheddar and gruyère. Grating your own is best — it melts better and gives you a smoother sauce than the pre-shredded stuff.
Make the sauce base. In a large pan, melt one stick of unsalted butter over medium heat. Add your chopped onion and about ½ teaspoon of salt. Let the onions cook until they’re soft and slightly see-through.
Build the roux. Stir in ½ cup of all-purpose flour until it blends smoothly with the butter and onion. Then mix in ½ teaspoon each of cayenne pepper and mustard powder to add a little depth and flavour punch.
Add the milk. Slowly pour in about 4½ cups of warm milk while whisking constantly. This keeps the sauce smooth. Let it simmer for 4–5 minutes to cook out the raw flour taste. Add a pinch more salt if needed.
Melt in the cheese. Lower the heat and stir in about ⅔ of your shredded cheddar and gruyère. Save the rest for the topping. Mix until it’s smooth and melty – taste it to see if it needs anything else.
Cook your pasta. Bring a large pot of salted water to a boil. While it heats, butter your baking dish. Cook your pasta (elbow or shells work great) for 2–3 minutes less than the package says — it’ll finish cooking in the oven.
Mix it all up. Drain the pasta and add it straight into your cheese sauce. Don’t worry if a bit of pasta water gets in – it helps the sauce stick. Stir until everything’s well coated.
Assemble the dish. Spoon the mac and cheese into your greased baking dish and sprinkle the rest of the cheddar and gruyère on top.
Make the crispy topping. In a bowl, mix about 100g (1 cup) panko breadcrumbs, ½ cup grated Parmesan, a pinch of salt, and 2 teaspoons of olive oil. Use your hands to combine, then sprinkle it over the top.
Bake it up. Pop it in a preheated oven at 400ºF (210ºC) for around 20 minutes — or until the top is golden and crispy.
Let it rest. Once it’s out of the oven, give it 5 minutes to cool and set. Then it’s ready to serve!