Mac and Cheese
United States · North America
Mac and Cheese is the ultimate American comfort food — elbow macaroni enveloped in a rich, velvety béchamel sauce loaded with sharp cheddar cheese, then baked until bubbly with a golden breadcrumb crust. This from-scratch version is infinitely better than the boxed variety and ready in under 40 minutes.
Ingredients
- 300g elbow macaroni
- 50g unsalted butter
- 3 tablespoons plain flour
- 600ml whole milk, warmed
- 300g mature cheddar cheese, grated
- 100g gruyère or mozzarella, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt, pepper, and a pinch of nutmeg
- 50g panko breadcrumbs (for topping)
- 1 tablespoon melted butter (for topping)
Instructions
- 1
Preheat oven to 190°C/375°F. Cook the macaroni in heavily salted boiling water for 1 minute less than the packet suggests. Drain and set aside.
- 2
Melt butter in a large saucepan over medium heat. Add flour and whisk for 1–2 minutes to form a smooth roux.
- 3
Gradually pour in the warm milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until thickened.
- 4
Remove from heat and stir in the grated cheeses (reserve a handful), mustard, paprika, nutmeg, salt, and pepper.
- 5
Add the cooked macaroni to the cheese sauce and stir to coat.
- 6
Pour into a baking dish. Mix breadcrumbs with melted butter and scatter over the top along with the reserved cheese.
- 7
Bake for 20–25 minutes until the top is golden and the sauce is bubbling at the edges.
- 8
Rest for 5 minutes before serving.
Chef's Tips
For extra crispy topping, switch on the grill (broiler) for the last 2–3 minutes. You can also skip the baking and serve it straight from the pot as "stovetop mac and cheese".
Where to Buy Ingredients
Find the ingredients you need at these stores:
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