Mac and Cheese

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Bring the water to a boil in a saucepan, add the fine salt, and lightly butter a small baking dish if desired to prevent sticking.

   2 L water10 g fine salt
2. 2

   Add the elbow macaroni to the boiling water and cook for 2 minutes less than the packet directions, usually about 7 minutes, so it stays slightly firm. Drain well; do not rinse, as the starch helps the sauce cling.

   160 g elbow macaroni
3. 3

   While the pasta cooks, make the topping by mixing the breadcrumbs with the melted butter and Parmesan until evenly coated. This helps the topping brown evenly and stay crisp.

   25 g breadcrumbs10 g unsalted butter, melted10 g Parmesan, finely grated
4. 4

   In the same or another saucepan over medium heat, melt the unsalted butter. Stir in the plain flour and cook for about 1 minute, stirring constantly, until it smells slightly nutty but has not browned. This cooks out the raw flour taste.

   30 g unsalted butter20 g plain flour
5. 5

   Gradually whisk in the whole milk a little at a time until smooth. Add the Dijon mustard, fine salt, and black pepper, then cook for 2 to 3 minutes, whisking, until the sauce thickens enough to lightly coat the back of a spoon.

   350 ml whole milk8 g Dijon mustard2 g fine salt1 g black pepper
6. 6

   Reduce the heat to low and add the mature cheddar, Gruyère, and Parmesan a handful at a time, stirring until fully melted and smooth. Avoid boiling once the cheese is in, or the sauce can turn grainy.

   100 g mature cheddar, grated50 g Gruyère, grated25 g Parmesan, finely grated
7. 7

   Fold the drained macaroni into the cheese sauce and stir until every piece is coated. The mixture should look slightly loose at this stage, as it will thicken further in the oven.

   160 g elbow macaroni
8. 8

   Transfer the macaroni and cheese mixture to the baking dish and spread it out evenly. Scatter the breadcrumb topping over the surface in an even layer.

   25 g breadcrumbs10 g unsalted butter, melted10 g Parmesan, finely grated
9. 9

   Bake for 10 to 12 minutes until bubbling at the edges and golden on top. If needed, finish under the grill for 1 to 2 minutes for deeper colour, watching closely so the crumbs do not burn.

10. 10

    Let the mac and cheese rest for 3 minutes before serving so the sauce settles slightly and the portions hold together better.

Origin & History

Mac and cheese developed from European baked pasta-and-cheese dishes, but it became especially popular in the United States as a comforting home-style casserole. Baked versions with a béchamel-based cheese sauce and crumb topping are a classic part of American family cooking and potluck culture.