Baked Mac & Cheese recipe | Macaroni & Cheese recipe | Baked Macaroni & Cheese | Homemade Mac & Cheese | Best Mac & Cheese
This recipe for ‘Baked Mac & Cheese’ is a family favorite that is sure to be a hit with everyone. You’ll find detailed instructions & all the tips & techniques to master the roux and make a creamy and velvety sauce to complement the cheesy goodness. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve to guests, this recipe is a must-try.
What’s so special about this Baked Mac & Cheese
- Quick & easy, perfect for busy weeknights
- Can be made in advance, just bake it before serving
- Full of flavor – by using garlic, fresh & dried herbs & spices
- Cheesy – using a mix of two cheese for extra flavor
- Saucy – with just the right amount of sauce, it won’t become dry
- Comfort food
- Homemade & perfect for the whole family
Ingredients required
Pasta – I have used durum wheat semolina elbow pasta, but you can use any similar sized pasta. Whichever pasta you use, it’s important to use good quality Italian pasta.
Butter & plain flour/all-purpose flour – To make the roux, I am using salted butter, but you can also use unsalted butter to control the amount of salt in the recipe.
Milk – Use full fat milk for a creamier & rich sauce but low fat is fine too. I used lactose-free full cream milk.
Aromatics – I am using fresh garlic but you can also use garlic powder. If using garlic powder, add it later along with the other spices. Dried mixed Italian herbs & ground nutmeg add depth to the flavor, while ground white pepper & mustard powder provide a subtle heat and helps to balance the richness of the sauce. You can also use Dijon mustard instead of mustard powder.
Tip – Make your own instant homemade mustard powder with yellow mustard seeds using a mortar & pestle. Keep in mind that freshly ground mustard is sharper & more intense as compared to the store bought one, so you might need to use less of it. Taste & adjust.
Salt as per taste depending on the butter you use – i.e., salted or unsalted.
Cheese – For the best flavor & texture, use only good quality & natural cheese. Do not use processed or pre-shredded cheese. You can adjust the proportion & type of cheese as per preference.
Tips for a perfect Baked Mac & Cheese
A perfect Mac & Cheese starts with a well-made sauce that is smooth and creamy. The sauce not only adds flavor but also helps to create the creamy, rich texture that makes Mac and Cheese so comforting and satisfying. A well-made sauce is the backbone of the dish and can make or break the overall flavor and texture.
Follow these tips and techniques to create a perfect roux and a smooth, velvety and delicious sauce every time.
- Use a heavy-bottom saucepan – A heavy-bottom saucepan will distribute heat evenly & gently, which will help to prevent hot spots and ensure that the roux cooks evenly.
- Flour to fat ratio – The traditional ratio to make a roux involves using equal parts fat & flour. However, I’m using a little more butter.
- Use a spiral whisk – A spiral whisk has a unique shape that allows it to get into the corners of the saucepan to help break up any lumps that may form.
- Cook the roux over low heat (including while adding the milk)- Cooking the roux over low heat will allow it to cook slowly and evenly, which is important for achieving a smooth texture and a great tasting sauce. If you cook the roux over high heat, it may brown too quickly leaving a raw flavor in the sauce or it might even get burnt.
- Whisk continuously – Whisking continuously is important to cook the roux evenly & without lumps. Also, keep whisking/stirring constantly after the milk is added.
- Cook the roux until it’s loose in consistency – Do not be in a hurry to add the milk after whisking the flour. The flour needs to be cooked properly for the best flavor.
The amount of time it takes to cook the flour will be affected by the saucepan you use, the level of heat on your gas, etc. Therefore, follow the time provided as a rough guideline and add the milk based on the consistency of the roux.
Initially the roux is a thick paste and will change consistency as it cooks. You will know the roux is ready when it is bubbling gently & becomes loose (does not hold shape) as the flour will release the butter once it’s cooked.
- Add the milk slowly & gradually – When it’s time to add the milk to your roux, be sure to add it slowly & gradually on low flame, whisking constantly. This will help to prevent lumps from forming and ensure that the liquid is evenly incorporated into the roux. Increase the flame to medium after the milk is added.
Tip – To determine if the sauce has reached the desired consistency, coat the back of a spoon with the sauce and run your finger across it. If the path created by your finger remains clear and does not fill in, the sauce is ready.
- Use freshly shredded cheese: When making a cheese sauce, it’s best to use freshly shredded cheese rather than pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that may result in a grainy or lumpy sauce.
Tips for baking
- Use an oven thermometer – Most of the time, the actual oven temperature can be much higher or lower than what the controller says, especially after years of use. Using an oven thermometer is a cheap and effective way to ensure you have an accurate reading and consistent results while baking.
- Short baking time – As everything is already cooked, you do not need to bake for long to melt & brown the cheese. Start by baking in a fan-forced setting to melt the cheese, then switch to ‘fan-forced grill or top heat only’ to brown it. Doing this is not only quick but also prevents the sauce from drying out.
Can I make this in advance?
Mac & Cheese is best eaten fresh; however, you can make this pasta in advance.
Tip – if you are making this in advance, then keep the sauce a little runny. Add a tablespoon or two of pasta water to the sauce along with the cooked pasta and mix.
You can bake and refrigerate or bake fresh before serving, whatever is convenient.
If you are baking and refrigerating, then bake as per the instructions and let the pasta cool down. Cover and refrigerate. Reheat before serving.
If baking later, then let the pasta cool down & empty in an oven-proof dish. Top with shredded cheese and cover tightly with a lid or foil. Bring the pasta to room temperature before baking. You might need to adjust the baking time a little.
Serving & Storing
Mac & Cheese is good as-is but also goes well with sides such as salads, roasted veggies or garlic bread.
Refrigerate any leftovers in an airtight container. Reheat and consume within the next day or two.
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Baked Mac & Cheese recipe | Macaroni & cheese recipe | Baked Macaroni & Cheese | Homemade Mac & Cheese | Best Mac & Cheese
Equipment
- Heavy-bottom saucepan (to make the sauce)
- Large pot (to cook pasta)
- Grater
- Spiral whisk
- Oven proof dish (for baking)
Ingredients
To cook pasta
- 250 gms macaroni (elbow pasta)
- 2.5 ltr water
- 2½ tsp salt
For the sauce
- 60 gms salted butter
- 50 gms plain flour/all-purpose flour
- 1 large clove garlic, minced or ½ tsp garlic powder
- 3 cups full fat milk, cold
- 1 tsp dried mixed Italian herbs
- ¾ tsp mustard powder or 1 tsp Dijon mustard (refer to notes)
- ½ tsp ground white pepper
- 1 tsp salt or as per taste
- ¼ tsp ground nutmeg
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
To bake
- 1½ cup shredded cheddar cheese
- 1½ cup shredded mozzarella cheese
Garnish
- 1 tbsp finely chopped parsley
Instructions
Preheat the oven
- Preheat the oven to 200℃/380℉, fan forced. Tip – It helps to use an oven thermometer to know the exact temperature in the oven. Over a period of time, the settings in the oven can become slightly off than what the controller says.
Gather & prepare all the ingredients
- Peel & mince the garlic.
- Shred both the cheese. Measure & separate the portions needed for the sauce and for baking. Combine & mix the cheese reserved for baking.
- Measure & keep ready the butter, flour, milk & herbs/spices.
- Wash & roughly chop the parsley for garnish.
Cook the pasta
Time the cooking of the sauce & the pasta so that the sauce is ready before the pasta is cooked. This is preferable to waiting for the sauce to finish cooking as the residual heat can cause the pasta to become soft.
- Bring a large pot of water to a rolling boil. Tip – To speed up the process, use a kettle to heat the water and then add it to the pot.
- Add salt.
- Add the pasta & cook al dente as per packet instructions (approx. 7-9 minutes). It’s a good idea to start checking the pasta at least 2-3 minutes earlier than the time mentioned on the packet.
Make the sauce
- Meanwhile, melt butter in a heavy-bottom saucepan over low-medium heat.
- Add minced garlic and sauté briefly to remove the raw smell.
- Reduce the flame to low and stir in the plain flour using a spiral whisk.
- Initially the roux is a thick paste and will change consistency as it cooks. Continue whisking and cooking the roux until it reaches the desired consistency.
- You will know the roux is ready when it is bubbling gently & becomes loose (does not hold shape) as the flour will release the butter once it's cooked (approx. 2½ – 3 minutes). Follow the time provided as a rough guideline and add the milk based on the consistency of the roux.
- Once the roux reaches the desired consistency, gradually & slowly add the milk, whisking continuously to prevent lumps.
- Increase the heat to medium and add the mustard powder (or dijon mustard), dried mixed Italian herbs, ground white pepper, salt, and garlic powder (if using in place of fresh garlic).
- Mix until well combined and continue to stir. The sauce will start to thicken in approx. 2-3 minutes. Keep stirring until the sauce is thick & creamy and it starts to boil (approx. 5-7 minutes after adding the milk).
- To determine if the sauce has reached the desired consistency, coat the back of a spoon with the sauce and run your finger across it. If the path created by your finger remains clear and does not fill in, the sauce is ready. Do keep in mind that the sauce will continue to thicken after adding cheese & as it cools down.
- Taste & adjust seasoning if needed and turn off the heat.
- Stir in the ground nutmeg.
- Add shredded cheese and stir until fully melted and combined with the sauce.
- Gently fold in the cooked pasta until well coated with the sauce.
To bake
- Tip/spoon the pasta into a large enough ovenproof dish.
- Cover with shredded cheese.
- Place the pasta dish on the center rack and bake uncovered in the oven for a total of around 8-10 minutes. For the first 5 minutes (approximately), bake at a fan-forced setting to melt the cheese. Once the cheese has melted, adjust the knob to ‘fan-forced grill or top heat only’ to brown the cheese. Keep a close eye on the cheese (to avoid burning the cheese) and bake till the cheese is golden brown, approximately 3-5 minutes (depending on your oven settings).
- Once baked, take the dish out from the oven and let it rest for approx. 5 minutes.
- Garnish with fresh parsley.
- Serve as-is or with a side dish of your choice.
Video
Notes
- 1 cup=250 ml
- Serves 6-8 people as a side & 4 as main.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. Calories are calculated using 6 people. The calories can vary depending on the type & brand of milk, cheese & pasta used.
- Make your own homemade mustard powder with yellow mustard seeds using a mortar & pestle. Keep in mind that freshly ground mustard is sharper & more intense as compared to the store bought one, so you might need to use less of it. Taste & adjust.
- Total cheese needed is approx. 200-250 gms each.