Baked Mac And Cheese

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Baked Mac and Cheese


Still the best Baked Mac and Cheese I've ever had in my life! Perfect in every way, this has a stunningly white, ultra creamy cheese sauce with a beautiful crunchy, buttery topping.
Great one for serving at gatherings because it won't dry out and go stodgy like most Macaroni Cheese recipes because of the extra step of tossing the macaroni in butter (stops it from bloating) and because it's extra saucy out of the oven. 

Spoon lifting up a scoop of cheesy Macaroni Cheese
Ingredients:

MACARONI:
  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

TOPPING:

  • 2/3 cup panko breadcrumbs (Note 1)
  • 2 tbsp (30g) unsalted butter
  • 1/4 tsp salt

SAUCE:

  • 4 tbsp (60g) unsalted butter
  • 1/3 cup flour , plain / all purpose
  • 3 cups milk , warmed (low or full fat)
  • 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
  • 1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
  • 3/4 tsp salt

SEASONINGS (OPTIONAL):

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions:

PASTA:

  • Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
  • Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

TOPPING:

  • Mix together Topping. Set aside.

SAUCE (VIDEO IS HELPFUL):

  • Preheat oven to 180°C/350°F.
  • In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  • Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
  • Mix in salt and Seasonings if using.
  • Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
  • Remove from stove, add cheese and stir - cheese doesn't need to melt.
  • Adjust salt to taste.

ASSEMBLING:

  • Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish. Sprinkle with breadcrumb topping.
  • Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
  • Serve immediately! I sprinkled mine with a bit of fresh parsley.

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