Baked Mac and Cheese
Creamy baked macaroni and cheese with a buttery panko topping that turns golden and crunchy in the oven.
By Cookin' KitchenUpdated
- Total: 1 hour 10 minutes
- Servings: 6 servings
Recipe
Baked Mac and Cheese
Creamy baked macaroni and cheese with a buttery panko topping that turns golden and crunchy in the oven.
Cookin' · https://cookin.club/recipes/baked-mac-and-cheese
- Prep
- 10 minutes
- Cook
- 1 hour
- Total
- 1 hour 10 minutes
- Servings
- 6
Ingredients
For 6 servings
Macaroni
Topping
Sauce
Seasonings (optional)
Instructions
Pasta
Step 1: Bring a large pot of water to the boil. Add the macaroni and cook according to the packet directions, minus 1 minute.
Step 2: Drain the pasta, return it to the pot, add the butter, and toss until melted. Set aside to cool while making the sauce. This step is optional.
Topping
Step 3: Mix together the topping ingredients and set aside.
Sauce
Step 4: Preheat the oven to 180°C/350°F.
Step 5: In a large saucepan or ovenproof skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
Step 6: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Add the remaining milk and mix until smooth, using a whisk if needed to remove lumps.
Step 7: Mix in the salt and the seasonings, if using.
Step 8: Cook, stirring or whisking regularly, for 5–8 minutes, until the sauce thickens to a cream-like consistency. The sauce should coat the back of a wooden spoon, and you should be able to draw a path through it with your finger.
Step 9: Remove the sauce from the heat, add the cheese, and stir. The cheese does not need to melt.
Step 10: Taste and adjust the salt. With the suggested cheeses, you may not need to add more.
Assemble and bake
Step 11: Pour the sauce into the pot with the macaroni and stir quickly. Transfer the mixture back to the skillet or into a baking dish. Sprinkle with the breadcrumb topping.
Step 12: Bake for 25 minutes or until the top is light golden. Do not bake too long, or the sauce will bake away.
Step 13: Serve immediately. Garnish with a little fresh parsley if desired.
Notes
Make-ahead and storage
To make ahead, cook the pasta, toss it with butter, and let it cool. Make the cheese sauce, mix it with the pasta, and add the breadcrumb topping. Refrigerate or freeze unbaked; thaw frozen macaroni and cheese fully in the refrigerator before baking. Cover with foil and bake at 180°C/350°F for 15 minutes, then uncover and bake for a further 25 minutes, until the top is golden. Cold macaroni and cheese from the refrigerator takes longer to bake.
Refrigerate leftovers for 3 to 5 days. To reheat, warm them in the microwave, then crisp the top under the grill or broiler.
Cheese and topping options
Use any flavoured melting cheese for the main cheese, such as cheddar, Monterey Jack, Colby, or provolone. You can use more of the main cheese in place of the mozzarella. Regular breadcrumbs can replace panko, though the topping will not be as crunchy.
Nutrition per serving
- Calories
- 551 kcal
- Fat
- 29 g
- Saturated fat
- 17 g
- Carbohydrates
- 48 g
- Sugar
- 8 g
- Fiber
- 1 g
- Protein
- 23 g
- Sodium
- 847 mg
- Cholesterol
- 89 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This baked macaroni and cheese pairs a creamy cheese sauce with a crisp, buttery panko topping. Grate the cheese fresh for a smoother sauce, and coat the cooked pasta lightly with butter so it absorbs less sauce as it bakes.
Gruyere and mozzarella are the suggested combination, but other melting cheeses such as cheddar or Colby can be used. The recipe also works with other short pasta shapes.
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