UntrainedChef
Creamy Baked Mac and Cheese - pasta, baked recipe

Creamy Baked Mac and Cheese

45 min
2 portions

Still the best baked mac and cheese I've ever had — that creamy white sauce with the golden crunchy top is pure comfort food magic.

Instructions

  1. 1

    Preheat your oven to 180°C and grease a 23x33cm baking dish.

  2. 2

    Cook the macaroni in salted boiling water until just shy of al dente — about 1 minute less than package directions. Drain well.

  3. 3

    Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it smells nutty but doesn't brown.

  4. 4

    Gradually whisk in the milk, making sure to get out any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

  5. 5

    Remove from heat and stir in the mustard powder, salt, pepper, and paprika. Now add most of the cheddar and gruyere, saving some for the top — stir until melted and smooth.

  6. 6

    Fold the cooked pasta into the cheese sauce until everything's well coated. Pour into your prepared baking dish.

  7. 7

    Sprinkle the remaining cheese over the top, then scatter the breadcrumbs evenly for that perfect crunchy finish.

  8. 8

    Bake for 25-30 minutes until the top is golden brown and bubbling around the edges. Let it rest for 5 minutes before serving.

Per average serving

610
Calories
kcal
27.1
Protein
g
58.6
Carbs
g
29.4
Fat
g
2.6g
Fiber
6.7g
Sugar
651mg
Sodium

Tips from the kitchen

  • Cook the macaroni a minute short of al dente. It keeps cooking in the oven, and mushy pasta is the one thing that ruins this.
  • Add the milk to the roux a little at a time and keep whisking. Dumping it all in at once is how you end up with lumps you can't whisk out.
  • Take the saucepan off the heat before you stir in the cheese. If the pan is too hot the cheese can turn grainy instead of melting smooth.
  • Grate the cheddar and gruyere yourself instead of buying pre-shredded. The anti-caking coating on bagged cheese keeps it from melting into the sauce properly.
  • Watch for bubbling around the edges, not just a golden top. That's your sign the inside is hot all the way through.

Ways to vary it

  • Stir a couple of handfuls of cooked diced bacon or ham into the pasta before it goes in the dish if you want something more filling.
  • Swap the gruyere for the same amount of mozzarella if you'd rather have a milder, stretchier pull.
  • A pinch of cayenne in with the paprika gives it a little background heat without making it spicy for the kids.

Storage & leftovers

Leftovers keep in the fridge for 3 to 4 days in a covered container. It freezes fine for up to 2 months, though the sauce can get a touch grainy once thawed. Reheat covered in a 160°C oven with a splash of milk stirred through to loosen the sauce back up.

What to serve with it

A sharp green salad with a vinegary dressing cuts through all that cheese. Some roasted broccoli or a side of garlic bread works too if you're feeding a hungry crowd.

UC
By Untrained ChefPublished 10 February 2026 · Updated 11 July 2026

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