Description
A creamy, cheesy homemade baked macaroni and cheese with a crispy golden topping.
Ingredients
- 300 g elbow macaroni (or other pasta)
- 2 tbsp unsalted butter
- 2 tbsp all‑purpose flour
- 500 ml whole milk (warm)
- 100 ml heavy cream (optional for extra richness)
- 200 g sharp cheddar cheese, grated
- 100 g mozzarella cheese, grated
- 50 g Parmesan cheese, grated
- 1 tsp Dijon mustard
- ½ tsp paprika (sweet or smoked)
- ¼ tsp freshly ground black pepper
- Salt to taste
- Breadcrumbs (about 50 g) for topping
- 1 tbsp melted butter (for breadcrumbs)
Instructions
- Preheat the oven to 180 °C (350 °F). Grease a baking dish (about 23×30 cm) or similar size.
- Cook the pasta in a large pot of salted boiling water until just al dente (a minute or two less than package directions). Drain and set aside.
- In the same pot (or a clean saucepan), melt 2 tbsp butter over medium heat.
- Whisk in the flour to make a roux. Cook for about 1–2 minutes, stirring constantly, until it bubbles but does not brown.
- Slowly pour in the warm milk (and cream if using), whisking continuously to avoid lumps.
- Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat and stir in the Dijon mustard, paprika, black pepper, and half the salt (adjust later).
- Add in the grated cheddar, mozzarella, and Parmesan cheeses. Stir until smooth and melted. Taste and adjust salt and pepper.
- Fold in the cooked pasta, ensuring all pieces are coated with cheese sauce.
- Pour the mixture into the prepared baking dish, spreading evenly.
- In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and the edges are bubbling.
- If desired, switch to broil/grill for the last 2–3 minutes to crisp the top further (watch carefully to avoid burning).
- Remove from oven and let rest for about 5 minutes before serving.
Notes
- You can substitute half the cheddar with Gruyère, Gouda, or fontina for flavor variation.
- For extra creaminess, stir in a splash of cream or crème fraîche just before baking.
- Season the sauce gradually—go easy on salt until cheeses are added.
- Stirring in a pinch of nutmeg (optional) adds a subtle aroma.
- Use panko breadcrumbs for a crispier topping.
- Leftovers can be reheated in the oven (covered) or microwave (with a splash of milk).
Nutrition
- Serving Size: 1 serving (~200‑250 g)
- Calories: around 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 70 mg
