Baked Mac and Cheese

Creamy baked macaroni and cheese with a smooth cheddar sauce and crisp breadcrumb top.

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Making the cheese sauce off high heat helps it stay smooth instead of becoming oily or grainy.

Ingredients

• 350 g macaroni
• 50 g butter
• 50 g plain flour
• 700 ml milk
• 250 g mature cheddar, grated
• 50 g Parmesan, grated
• 1 tsp Dijon mustard
• 80 g breadcrumbs
• 0.5 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan and grease a medium baking dish.
2. Boil the macaroni in salted water for 2 minutes less than the packet time, then drain.
3. Melt butter in a saucepan, stir in flour and cook for 1 minute; gradually whisk in milk until smooth.
4. Simmer gently for 3–4 minutes until thickened, then remove from heat and stir in mustard, most cheddar and half the Parmesan.
5. Fold the macaroni through the sauce, season with salt and pepper and transfer to the baking dish.
6. Mix breadcrumbs with the remaining cheeses, scatter evenly over the top and bake for 18–22 minutes until bubbling and golden.
7. Rest for 5 minutes before serving so the sauce thickens slightly around the pasta.