Creamy Baked Macaroni Cheese (Printable)
Creamy baked pasta with cheddar and Gruyère cheese sauce, topped with golden crispy breadcrumbs.
# What You'll Need:
→ Pasta
01 - 3 cups (about 10 oz) dried macaroni pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups (about 5 oz) mature cheddar cheese, grated
06 - 1/2 cup (about 2 oz) Gruyère cheese, grated
07 - 1/2 teaspoon Dijon mustard
08 - Salt and freshly ground black pepper, to taste
→ Topping
09 - 1/4 cup breadcrumbs
10 - 1/4 cup grated cheddar cheese
11 - 1 tablespoon unsalted butter, melted (optional)
# How To Make:
01 - Preheat the oven to 400°F. Lightly butter a medium baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture turns a pale golden color and develops a nutty aroma.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps from forming. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste.
06 - Add the drained macaroni to the cheese sauce and stir until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
07 - In a small bowl, combine the breadcrumbs with the remaining grated cheddar and melted butter if using. Sprinkle the mixture evenly over the top of the macaroni.
08 - Bake for 15 to 20 minutes until the topping is golden brown and the sauce is bubbling around the edges.
09 - Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set slightly.
# Expert Tips:
01 -
- The combination of mature cheddar and Gruyere creates a sauce that tastes deeply savoury, not just cheesy.
- That golden breadcrumb crust on top gives every bite a satisfying crunch that contrasts the creamy pasta underneath.
- It reheats beautifully the next day, which means lunch is already sorted.
02 -
- Do not rush the roux stage, undercooked flour gives the sauce a chalky taste that no amount of cheese can hide.
- Adding cold milk all at once practically guarantees lumps, pour it in gradually and whisk like you mean it.
03 -
- A tiny pinch of nutmeg stirred into the finished sauce is barely detectable on its own but makes the cheese taste rounder and more complex.
- Always shred your own cheese from a block, the pre shredded bags are convenient but they contain starches that prevent proper melting and leave you with a gritty sauce.