Baked Mac and 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 , melted

  • 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

Directions

PASTA:

  • 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).

TOPPING:

  • Mix together Topping. Set aside.

SAUCE:

  • 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).

ASSEMBLING:

  • 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:

Cheddar cheese is good in place of the Gruyere. Add bacon if wanted