Creamy Macaroni And Cheese Recipe
There is something truly special about a homemade macaroni and cheese. Not the kind from a box, but a proper, oven-baked dish with a rich, velvety cheese sauce that clings to every piece of pasta, all under a golden, crunchy breadcrumb topping. The sound of the spoon cracking through that crust is pure joy. I make this at least once a month now – it’s become our go-to for a cosy night in, and it always gets rave reviews.
This creamy macaroni and cheese recipe is the result of years of testing and tweaking. I’ve worked out all the little details that take it from good to absolutely glorious. We’re talking about a sauce that is deeply cheesy without being greasy, pasta that’s cooked to perfection, and a flavour that feels both nostalgic and a little bit sophisticated. It’s the kind of dish that makes everyone at the table fall silent for the first few bites.
Whether you’re looking for a standout side dish for a Sunday roast or a main meal that will wrap you in a warm hug, this is the recipe you need. It’s a wonderful dish for family gatherings, chilly evenings, or any time you need a little bit of edible happiness. It works beautifully alongside simple grilled meats, but it’s more than capable of being the star of the show.
Recipe Overview
This recipe guides you through creating a luxuriously creamy, baked macaroni and cheese from scratch. We’ll be making a classic Béchamel base, enriching it with two kinds of cheese for a complex flavour, and finishing it with a crunchy Panko topping. The final result is a dish with a wonderfully smooth sauce and a satisfying textural contrast. I’ve tested this with both wholegrain and Dijon mustard, and I find Dijon gives it a cleaner, sharper flavour that cuts through the richness of the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Difficulty: Medium
Why You’ll Love This Creamy Macaroni And Cheese Recipe
- Exceptional Flavour: We use a combination of extra-mature Cheddar for that classic sharp tang and Gruyère for its nutty, savoury notes. This pairing creates a sauce that is deeply flavourful and gloriously melty.
- Comes Together in About 45 Minutes: From start to finish, you can have this beautiful dish on the table in under an hour, making it achievable for a weeknight treat.
- A Flexible Foundation: This recipe is a fantastic starting point. You can stir in crispy bacon lardons, sautéed mushrooms, or even some wilted spinach. For a different texture, try adding our Stuffed Peppers With Rice Recipe Dinner on the side for a vegetable-packed meal.
- Ideal for Family Dinners: It’s a brilliant main course for a family meal or a substantial side dish for a barbecue or holiday gathering. It feels special without being overly complicated.
- Family Tested and Approved: My whole family adores this, and it’s one of the few dishes that guarantees clean plates all around. The kids love the cheesy sauce, and the adults appreciate the depth of flavour.
Ingredients You’ll Need
Using good quality ingredients is key here, especially the cheese. I always opt for a block of extra-mature Cheddar, like a good one from Somerset, as its strong flavour really shines through the creamy sauce. Grating it yourself from a block is non-negotiable for the smoothest texture.
- 500g macaroni or other short pasta (like conchiglie or fusilli)
- 60g unsalted butter
- 60g plain flour
- 900ml whole milk, slightly warmed
- 1 tsp Dijon mustard
- 1/4 tsp grated nutmeg
- 1/2 tsp salt, plus more for the pasta water
- 1/4 tsp freshly ground black pepper
- 250g extra-mature Cheddar cheese, grated
- 150g Gruyère cheese, grated
- For the Topping:
- 50g Panko breadcrumbs
- 30g Parmesan cheese, finely grated
- 2 tbsp unsalted butter, melted
Ashley’s Tip: Grate your own cheese! Pre-shredded cheese from a bag is often coated in potato starch or cellulose to prevent it from clumping. These agents can prevent the cheese from melting smoothly, resulting in a slightly gritty or grainy sauce.
How to Make This Creamy Macaroni And Cheese Recipe
The process involves three main stages: cooking the pasta, making the cheese sauce, and baking everything together until golden and bubbly. The most crucial part is making the cheese sauce – pay close attention to the temperature to ensure it stays silky smooth.
- Preheat and Cook Pasta: Preheat your oven to 180°C (160°C fan). Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions, but for 2 minutes less than the recommended time. It should be very al dente. Drain the pasta and set it aside.
- Start the Roux: While the pasta is cooking, melt the 60g of butter in a large, heavy-bottomed saucepan or Dutch oven over a medium heat. Once melted, whisk in the plain flour to form a thick paste (this is the roux). Cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste.
- Make the Béchamel Sauce: Gradually pour in the warm milk, a little at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, you’ll have a smooth sauce. This is a classic French Béchamel sauce.
- Thicken and Season: Bring the sauce to a gentle simmer and cook for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Stir in the Dijon mustard, grated nutmeg, salt, and pepper.
- Add the Cheese: This is the most important step! Remove the saucepan from the heat completely. Let it cool for a minute. Add the grated Cheddar and Gruyère in handfuls, stirring well after each addition until the cheese is fully melted and the sauce is smooth and velvety. What works best for me is to wait until one handful has melted before adding the next.
- Combine and Assemble: Pour the drained macaroni into the cheese sauce and stir until every piece of pasta is well-coated. Transfer the mixture to a large ovenproof baking dish (approx. 20x30cm).
- Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, grated Parmesan, and melted butter. Toss together with your fingertips until the breadcrumbs are evenly moistened.
- Bake to Perfection: Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is crisp and golden brown.
- Rest Before Serving: Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to set up slightly, making it even creamier.
Tips From My Kitchen
- Temperature is Everything: Never add cheese to a boiling or very hot sauce. High heat can cause the proteins in the cheese to seize up and separate, making the sauce oily and grainy. Taking the pan off the hob is the key to a silky-smooth finish.
- The Secret Step: I learned that adding the cheese in stages, rather than all at once, helps it melt more evenly and incorporate smoothly into the sauce. Be patient here; it’s worth the extra minute or two.
- Make-Ahead Magic: You can assemble the entire dish (without the breadcrumb topping) up to a day in advance. Cover it tightly and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes, or until it’s hot all the way through.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk to the portion to loosen the sauce, then warm it in the microwave or in a covered dish in the oven at 160°C until heated through.
Equipment You’ll Need
- Large saucepan (for pasta)
- Large heavy-bottomed saucepan or Dutch oven (for the sauce)
- Whisk
- Cheese grater
- 20x30cm (or similar 2.5-litre) ovenproof baking dish
- Wooden spoon or spatula
Common Mistakes to Avoid
- Overcooking the Pasta: Remember the pasta will continue to cook in the hot sauce and during baking. If you boil it for the full time, it will become mushy. Undercooking it by a couple of minutes is essential for the final texture.
- Adding Cheese to High Heat: As mentioned in my tips, this is the number one cause of a split or grainy cheese sauce. Always remove the Béchamel from the heat before stirring in the cheese. Patience is your best friend here.
- Skipping the Rest Time: It’s tempting to dive right in when it comes out of the oven, but letting it stand for 5-10 minutes is crucial. This short rest allows the molten sauce to cool slightly and thicken to its perfect, creamy consistency.
What to Serve With This Creamy Macaroni And Cheese Recipe
While it’s a magnificent meal on its own, this dish also pairs beautifully with a few simple accompaniments that help balance its richness.
- A Crisp Green Salad: A simple salad of rocket, watercress, and cucumber with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the creaminess of the cheese.
- Grilled Meats: This makes an excellent side dish for grilled chicken, sausages, or even our popular Grilled Lamb Chops Recipe Tender.
- Steamed Green Vegetables: A side of steamed broccoli or green beans adds a welcome touch of green and a bit of bite.
- Drink Pairings: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay works well. For beer lovers, a pale ale or a crisp lager is a great choice.
Frequently Asked Questions
Creamy Macaroni And Cheese Recipe
Ingredients
Method
- Preheat and Cook Pasta: Preheat your oven to 180°C (160°C fan). Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions, but for 2 minutes less than the recommended time. It should be very al dente. Drain the pasta and set it aside.
- Start the Roux: While the pasta is cooking, melt the 60g of butter in a large, heavy-bottomed saucepan or Dutch oven over a medium heat. Once melted, whisk in the plain flour to form a thick paste (this is the roux). Cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste.
- Make the Béchamel Sauce: Gradually pour in the warm milk, a little at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, you'll have a smooth sauce. This is a classic French Béchamel sauce.
- Thicken and Season: Bring the sauce to a gentle simmer and cook for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Stir in the Dijon mustard, grated nutmeg, salt, and pepper.
- Add the Cheese: This is the most important step! Remove the saucepan from the heat completely. Let it cool for a minute. Add the grated Cheddar and Gruyère in handfuls, stirring well after each addition until the cheese is fully melted and the sauce is smooth and velvety. What works best for me is to wait until one handful has melted before adding the next.
- Combine and Assemble: Pour the drained macaroni into the cheese sauce and stir until every piece of pasta is well-coated. Transfer the mixture to a large ovenproof baking dish (approx. 20x30cm).
- Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, grated Parmesan, and melted butter. Toss together with your fingertips until the breadcrumbs are evenly moistened.
- Bake to Perfection: Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is crisp and golden brown.
- Rest Before Serving: Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to set up slightly, making it even creamier.
Notes
I really hope you give this creamy macaroni and cheese recipe a try. It’s a dish filled with warmth and nostalgia, and one that never fails to make my family happy. If you make it, please drop a comment below and let me know how it turned out for you. Enjoy!
– Ashley Rivera
