Baked Mac and Cheese – Creamy Stovetop Pasta with Crispy Breadcrumb Top
Ultra-creamy pasta in three-cheese béchamel sauce, finished with a golden, crispy breadcrumb crust.
About This Recipe
Baked mac and cheese is American comfort food at its most indulgent — elbow macaroni coated in a rich, creamy three-cheese sauce, poured into a baking dish, topped with buttered breadcrumbs, and baked until the top is golden and crunchy while the interior remains molten and luxurious. The contrast between the crispy topping and the silky, flowing cheese beneath is what makes baked mac and cheese different from its stovetop cousin, and arguably better. The cheese sauce is built on a classic béchamel (butter, flour, milk), enriched with a trio of cheeses: sharp cheddar for flavour and colour, Gruyère for melt and nuttiness, and cream cheese or fontina for silkiness. The pasta should be slightly undercooked before going into the sauce — it absorbs the cheese sauce and finishes cooking in the oven, emerging perfectly al dente. A touch of mustard powder and cayenne pepper are the secret seasonings that sharpen the cheese flavour without you being able to identify them. Mac and cheese in America transcends age and occasion — it is equally at home as a barbecue side dish, a weeknight family dinner, or a comfort-food treat. The baked version is particularly versatile: make it ahead, refrigerate, and bake when needed.
Ingredients
Serves 6
- 400 gelbow macaroni
- 60 gunsalted butter
- 60 gplain flour
- 700 mlwhole milk
- 200 mldouble cream
- 300 gsharp cheddar(grated)
- 100 gGruyère(grated)
- 50 gcream cheese
- 1 tspmustard powder
- 1/4 tspcayenne pepper
- 1 tspsalt
- 100 gpanko breadcrumbs
- 30 gbutter(melted, for topping)
Instructions
- 1
Cook pasta
Cook macaroni 2 minutes less than package instructions. Drain, reserving 100ml pasta water.
- 2
Make béchamel
Melt butter in a large pot. Whisk in flour, cook 2 minutes. Gradually add milk and cream, whisking constantly. Cook over medium heat until thick, about 5 minutes.
Whisk constantly when adding milk to avoid lumps.
- 3
Make cheese sauce
Off heat, add cheeses, mustard powder, cayenne and salt. Stir until completely melted and smooth.
- 4
Combine
Add drained pasta to the cheese sauce. Stir well — the sauce should generously coat every piece.
- 5
Top and bake
Pour into a buttered baking dish. Mix panko breadcrumbs with melted butter, scatter over the top. Bake at 180°C for 20–25 minutes until golden and bubbling.
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Pro Tips
- →
Grate your own cheese — pre-grated cheese contains anti-caking agents that prevent smooth melting.
- →
Undercooking the pasta is important — it finishes in the oven.
- →
The pasta water can be added to thin the sauce if it becomes too thick.
Variations
- •
Add crispy bacon or pulled pork between the layers.
- •
Stir in caramelised onions and truffle oil for an elevated version.
Storage
Keeps 4 days. Reheat covered with foil at 170°C for 20 minutes. Freeze before baking for up to 3 months.
History & Origin
Macaroni and cheese has been eaten in America since Thomas Jefferson famously served it at a White House dinner in 1802 after encountering the dish in France. The baked version with a breadcrumb crust became a staple of American home cooking in the 20th century. Kraft introduced boxed mac and cheese in 1937, cementing it as one of America's most consumed comfort foods during the Great Depression and WWII due to its low cost.
Frequently Asked Questions
What is the best cheese for mac and cheese?
Sharp aged cheddar is the foundation — it provides the classic flavour and orange colour. Adding Gruyère gives a nuttier depth and superior melt. Cream cheese or American cheese (or Velveeta) adds a silky, gooey quality that keeps the sauce smooth and prevents it from becoming grainy. Avoid mozzarella alone — it's too mild and stringy.
Can I make mac and cheese ahead of time?
Yes — assemble it fully up to the breadcrumb topping, cover and refrigerate for up to a day, then add the topping and bake just before serving, adding a few extra minutes since it's starting cold. It also freezes well unbaked for up to 3 months.
How do I reheat leftovers without it drying out?
Cover with foil and reheat at 170°C for about 20 minutes, adding a splash of milk before covering to loosen the sauce, which thickens considerably in the fridge. Uncover for the last few minutes to re-crisp the topping.
Nutrition Facts
Per serving (400g / 14.1 oz) · 6 servings total
Time Summary
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