Creamy Baked Mac and Cheese
45 min
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.
pastabakedcomfort food
Classic Norwegian comfort food — great way to use up leftover fish, and kids actually eat it without a fuss.
Instructions
- 1
Cook the macaroni according to the package instructions. About 250 g of cooked pasta equals 75 g dry — use leftovers if you have them.
- 2
Melt the butter in a saucepan over low heat. Add the flour and stir until smooth. Turn the heat down, then add the milk a little at a time, stirring well between each addition to keep it lump-free. Bring to a boil while stirring, then let the sauce simmer gently for about 5 minutes.
- 3
Take the sauce off the heat and stir in the cooked macaroni, thin leek rings, salt, and pepper. Add the fish in chunks — fresh, salted, or smoked all work here.
- 4
Separate the eggs. Beat the egg whites until stiff. Stir the yolks into the sauce first, then gently fold in the egg whites — you want to keep as much air in them as possible.
- 5
Spread the mixture into a well-greased ovenproof dish and sprinkle the grated cheese and breadcrumbs on top. Bake at 180 °C for about 40 minutes, until the gratin has risen and turned golden.
Per average serving
619
Calories
kcal
53.8
Protein
g
39.8
Carbs
g
26.5
Fat
g
1.6g
Fiber
7.8g
Sugar
1249mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
619
Calories
kcal
53.8
Protein
g
39.8
Carbs
g
26.5
Fat
g
1.6g
Fiber
7.8g
Sugar
1249mg
Sodium
Tips from the kitchen
- The white sauce needs to be thick before you add the macaroni. If it coats the back of a spoon and holds a line when you drag your finger through it, you're good. Too thin and the gratin won't hold together when you cut it.
- Beat the egg whites until they form stiff peaks, not just soft ones. Then fold them in with a spatula using big slow strokes. You're trying to keep the air in, not mix it out. This is what makes the gratin puff up in the oven.
- Salted or smoked fish works well here, but if you're using salted cod, taste the sauce before adding any extra salt. The fish can carry a lot of seasoning on its own.
- Grease the dish generously. The egg in the mixture makes it stick, and a gratin that tears when you serve it is annoying. Butter works better than oil here.
- It's done when the top is golden and the center doesn't wobble when you shake the dish. Around 40 minutes at 180 C is usually right, but ovens vary. Let it sit for 5 minutes before serving so it firms up a bit.
Ways to vary it
- Smoked mackerel instead of cod gives a stronger flavor. It works well if you like a more pronounced fish taste. Just skip any extra salt until you've tasted the sauce.
- You can swap the leek for a small amount of finely chopped onion or a few chives stirred in at the end. The leek is mild and disappears into the dish, so this is a low-stakes swap.
- A pinch of nutmeg in the white sauce is a classic addition if you want a slightly warmer flavor in the base.
Storage & leftovers
Keeps well in the fridge for up to 2 days, covered. Reheat individual portions in the oven at 160 C for about 15 minutes rather than the microwave, which turns the egg texture rubbery. It does freeze, but the texture after thawing is softer and the top loses its crunch, so fresh is better if you have the choice.
What to serve with it
A simple cucumber salad with a little vinegar and dill is the classic pairing in Norway. Flatbread on the side works too.
UC
By Untrained ChefPublished 18 July 2026
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