Baked Mac and Cheese

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cook the macaroni in well-salted water for 2 minutes less than the packet says. It will finish cooking in the oven. Drain and toss with a little oil.

   Mark done Start 2 min timer

2. Melt the butter in a large pan, whisk in the flour, and cook over medium-low heat for 2 minutes until it smells biscuity but stays pale.

   Mark done Start 2 min timer

3. Add the warm milk in four additions, whisking smooth between each, then the evaporated milk. Simmer for 5 minutes, whisking, until it thickly coats a spoon.

   Mark done Start 5 min timer

4. Take the pan off the heat entirely. Stir in the mustard, paprika, nutmeg, salt and pepper.

   Mark done

5. Add the cheddar and Gruyère a handful at a time, stirring until each is fully melted before adding more. Off the heat is not optional — this is where sauces split.

   Mark done

6. Fold the pasta through the sauce. It should look slightly too loose; the pasta will drink it in the oven.

   Mark done

7. Tip into a buttered baking dish. Mix the panko, melted butter, Parmesan and smoked paprika and scatter over the top.

   Mark done

8. Bake at 190°C / 375°F for 22 to 25 minutes until bubbling at the edges and deep golden on top.

   Mark done Start 22 min timer

9. Rest 10 minutes before serving so the sauce sets enough to spoon cleanly.

   Mark done

Chef’s Tips

• Grate your own cheese. Pre-grated is dusted with cellulose that makes sauces gritty.
• Mature cheddar for flavour, Gruyère for melt. Using only cheddar gives you a greasier, less stable sauce.
• For a stovetop version, skip the baking and serve straight from the pan while loose.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• A crisp cider or an oaked Chardonnay
• Serve with a sharp green salad to cut the richness
• Finish with apple pie

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Reheat covered at 170°C / 340°F with a splash of milk stirred through to loosen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.