Ultimate Creamy Baked Macaroni and Cheese

This classic, indulgent dish has a luxuriously creamy interior and a crisp, buttery breadcrumb topping. It’s a crowd-pleaser that strikes the perfect balance between rich cheese flavour and texture.

Ingredients:

For the pasta:

– 450 g (1 lb) of elbow macaroni or cavatappi
– 2 tsp of salt for the pasta water
– 1 tbsp of vegetable oil to prevent sticking

For the cheese sauce:

· 100 g (7 tbsp) unsalted butter
· 100 g (¾ cup + 2 tbsp) plain flour
· 1 litre (4 cups) whole milk, warmed
· 1 tsp dried mustard powder
· ½ tsp paprika (plus extra for the topping)
· ½ tsp garlic powder (optional)
· ¼ tsp cayenne pepper (optional, for a hint of warmth)
· 1½ tsp salt (or to taste)
· ½ tsp black pepper

For the cheese blend:

· 200 g (about 2 cups) of grated sharp cheddar (orange or white)
· 150 g (about 1½ cups) of grated Gruyère or Gouda
· 100 g (about 1 cup) of grated Monterey Jack
· 50 g (½ cup) of finely grated Parmesan

For the topping:

· 100 g (1 cup) panko breadcrumbs
· 60 g (4 tbsp) unsalted butter, melted
· 30 g (¼ cup) Parmesan, grated
· ½ tsp dried thyme or parsley (optional)

Instructions:

Cook the pasta:
Bring a large pot of water to the boil. Add salt and the pasta.
· Cook for 1–2 minutes less than the time recommended on the packet (the pasta should be al dente as it will continue to cook in the oven).
Drain and toss with a little oil to prevent sticking. Set aside.

Make the roux and béchamel:
Preheat the oven to 190°C (375°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
In a large pot or Dutch oven, melt the butter over a medium heat.
Whisk in the flour and cook, stirring constantly, for 3–4 minutes until golden and fragrant (this removes the raw flour taste).
Gradually add the warm milk, whisking constantly to prevent lumps.
Bring to a simmer, then reduce the heat to medium-low. Cook, stirring often, for 5–7 minutes until the sauce has thickened enough to coat the back of a spoon.
· Remove from the heat. Stir in the mustard powder, paprika, garlic powder, cayenne pepper (if using), salt and pepper.

Make the cheese sauce:
Reserve a handful of each cheese for the topping (optional, for extra melting).
Gradually add the grated cheeses to the warm béchamel, stirring until completely melted and smooth.
Taste and adjust the seasoning.

Combine pasta and sauce:
Add the cooked pasta to the cheese sauce. Stir until every piece is well coated.
Pour the mixture into the prepared baking dish and spread evenly.

Add the topping and bake:
In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese and herbs (if using).
Sprinkle evenly over the macaroni. Dust lightly with paprika for colour.
Bake uncovered for 25–30 minutes until the topping is golden brown and the sauce is bubbling around the edges.
Let rest for 10 minutes before serving (this helps the sauce to set slightly).

Pro tips for perfect mac & cheese:

Grate your own cheese, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Warm the milk to prevent lumps forming in the roux.
Undercook the pasta as it will absorb the sauce and finish cooking in the oven.
For extra creaminess, add 120 ml (½ cup) of double cream to the béchamel sauce.
Bake in a preheated oven to ensure even cooking and browning.

Flavour variations:

Smoky bacon and jalapeño: Add eight slices of cooked, crumbled bacon and two diced jalapeños to the sauce.
Truffle & Mushroom: Stir in two tablespoons of truffle oil and one cup of sautéed wild mushrooms.
Buffalo chicken: Mix in two cups of shredded, cooked chicken and half a cup of buffalo sauce, and use pepper jack cheese.
Lobster Mac: Fold in two cups of cooked lobster meat and top with buttery cracker crumbs.
Four-Cheese Italian: Use equal parts Fontina, Asiago, mozzarella and Parmesan.

Make-Ahead & Storage:

Prepare ahead: Assemble up to the topping stage, cover and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if the pizza is cold.
· Freeze unbaked: Wrap tightly and freeze for up to two months. Thaw in the fridge overnight before baking.
· Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of milk.

Serve this ultimate mac and cheese as a main dish with a green salad, or as a star side dish at barbecues, holiday meals and potlucks. It’s pure comfort in every bite!