Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Mac and Cheese Recipe
Nonetheless one of the best Baked Mac and Cheese I’ve ever had, with a shocking white creamy cheese sauce and a buttery breadcrumb topping. That is THE Macaroni Cheese recipe that’s wildly common each Thanksgiving and Christmas!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
I don’t wish to be morbid, but when I had to decide on a Final Meal, this Baked Mac and Cheese could probably be it. Put me in a room with Macaroni Cheese, and neither of us stand an opportunity. Stated Mac and Cheese could be ravaged.
And of all of the Mac and Cheeses on the earth, that is nonetheless one of the best Mac and Cheese I’ve ever had!
This can be a Mac and Cheese recipe that’s all the pieces you need in a knock-your-socks off Macaroni Cheese – tacky and creamy, with completely cooked macaroni (no bloated pasta!), loads of sauce and a crunchy buttery high (important in my world!)
Right here’s what you want. Cheese. Butter. Pasta. All of the important meals teams lined!😂
Greatest pasta for Mac and Cheese?
Macaroni, also called elbow pasta. However actually, any brief pasta will work simply advantageous – penne, ziti, twirls and so forth.
Greatest cheese for Mac and Cheese?
A mixture of Gruyere and mozzarella cheese. Gruyere for probably the most superior flavour with one of the best melting qualities for creamy sauces corresponding to this – there’s no competition in my opinion. And mozzarella for stretch – nothing does the cheese pull like a very good mozzarella!
However actually, any cheese that melts nicely works is great with Mac and Cheese, corresponding to cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.
No cream?
NO! You do NOT want it. This sauce is wealthy sufficient as it’s from the butter and cheese. Cream makes it so wealthy you possibly can’t eat various spoonfuls. How disappointing!!!
The straightforward trick to keep away from lumps within the Mac and Cheese Sauce is to pour the milk in slowly whereas continually stirring, then simply change to a whisk if wanted to take away any cussed lumps!
Suggestions for the BEST Mac & Cheese!
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Freshly grated cheese – don’t use pre shredded. They’ve anti caking brokers that may make the sauce grainy.
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No bloated overcooked pasta – Cool macaroni barely and flippantly coat in butter. This stops the macaroni from absorbing extra liquid whereas baking, leading to bloated overcooked pasta (scorching pasta absorbs liquid quicker, butter creates skinny movie of safety) and fewer sauce.
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To keep away from lumps in your sauce, stir continually as you slowly pour the milk in and hold stirring as soon as the milk is all added. If vital, change to a whisk to eliminate cussed little lumps!
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Loads of sauce – As a result of I like my Mac and Cheese saucy, not dried up so you possibly can reduce it like cake!
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Are you able to make Mac and Cheese forward of time? Most recipes should not appropriate for making forward, however this recipe is! The easiest way is to chill pasta then toss with sauce and including breadcrumb topping. Cool, refrigerate or freeze then bake on the day of (see recipe Notice 5 for baking time).
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How lengthy can Mac and Cheese keep within the fridge? Not like most, this Macaroni Cheese recipe is sweet for 3 to five days within the fridge. Most Mac and Cheese won’t hold nicely as a result of there’s not sufficient sauce so it will get absorbed by the pasta and also you’re left with dry, sauceless pasta.
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Freezing? Sure! Assemble, cool, don’t bake, simply freeze it. Thaw then on the day of, bake per Notice 5 within the recipe.
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Add ins? This recipe is nice as it’s, however there’s tons of add-in choices. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, scorching sauce (for warmth!), dried herbs of alternative.
Mac and Cheese is worthy of serving as a meal in its personal proper, served with only a recent inexperienced salad or easy vegetable aspect. Nothing heavy as a result of Macaroni Cheese is so wealthy as it’s!
As a aspect dish, it can praise just about any non-Asian major dish. From easy Baked Pork Chops to Steak, a Roast Chicken to Crispy Garlic Chicken Thighs, the one issues I most likely wouldn’t serve with Mac and Cheese could be very mild summery mains corresponding to a Tuna Tartare – just a bit too a lot distinction.
And naturally, festive gatherings! Thanksgiving, Christmas and Easter – alongside a grand Roast Turkey or your Herb & Garlic Butter Slathered Turkey Breast, the juicy Roast Pork with impossibly Crispy Crackling or your Prime Rib that’s so completely blushing pink all through, it makes you wish to weep.
Holidays wouldn’t be the identical with out this Mac and Cheese!! – Johnsat xx
This recipe options in my debut cookbook Dinner. The ebook is usually new recipes, however it is a reader favorite included by common demand!
This recipe options in my debut cookbook Dinner. The ebook is usually new recipes, however it is a reader favorite included by common demand!
Ingredients
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
- 2/3 cup panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter , melted
- 1/4 tsp salt
- 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
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional – Note 3).
- Mix together Topping. Set aside.
- Preheat oven to 180°C/350°F (all oven types).
- Make roux: 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 milk: 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).
- Add Seasonings: Mix in salt and Seasonings if using.
- Thicken sauce: 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.
- Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.
- Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
- Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). 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: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
Notes
1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs.
2. Cheese
Main Cheese (2 cups) – my favourite is gruyere (used in video), for flavour and melting quality. Can use any flavoured melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. (Australia/NZ: Tasty cheese works & super tasty but sauce is not quite as smooth);
I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn’t as oily like other cheese can tend to be. Also, it’s less salty. However, you can just use more of the Main Cheese.
Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don’t melt so can give the sauce a slight powdery texture.
SALTINESS of cheeses vary so if you use another cheese other than gruyere for the Main Cheese that is much less salty (eg Jarlsberg), you may need to add a pinch or two of extra salt into the sauce. Taste and check! Most cheeses are of similar salt levels though.
3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step – can skip it.
4. Baking dish size – 2.5L/2.5qt (10 cup) baking dish. A 9 x 13″ / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth).
5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool (this is important as hot pasta will absorb sauce and bloat). Make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Refrigerate or freeze (thaw fully in fridge before baking). Cover with foil and bake 15 minutes at 180°C/350°F. Remove foil then bake further 25 minutes until top is golden. (Fridge cold Mac & Cheese takes longer to bake).
REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.
6. Nutrition per serving. 6 servings as a generous side – you will be surprised how far 250g/8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
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