Classic Baked Mac & Cheese
A deeply cheesy bechamel sauce with three cheeses, loaded onto elbows and baked with a crunchy, golden breadcrumb crust. The ultimate American comfort food.
🛒 Ingredients
- 500g elbow macaroni
- 50g unsalted butter
- 50g all-purpose flour
- 750ml whole milk, warm
- 250ml heavy cream
- 300g sharp cheddar, grated
- 150g Gruyère, grated
- 100g Velveeta or American cheese
- 1 tsp dry mustard powder
- 1/2 tsp smoked paprika
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted (for topping)
👨🍳 Method
- 1
Cook pasta 2 minutes less than al dente. Drain, reserving 1 cup pasta water.
- 2
Melt butter over medium heat. Add flour; whisk 2 minutes for the roux.
- 3
Gradually whisk in warm milk and cream. Simmer until thickened, 5 minutes.
- 4
Remove from heat. Add cheeses, mustard, and paprika; stir until melted.
- 5
Toss pasta with cheese sauce (add pasta water to loosen if needed).
- 6
Transfer to a buttered baking dish.
- 7
Mix panko with melted butter and scatter over the top.
- 8
Bake at 190°C for 25-30 minutes until golden and bubbling.
💡 Chef's Tips
- →Adding a processed cheese like Velveeta is the secret to a sauce that stays creamy and never breaks.
- →Cook the pasta slightly underdone — it will absorb sauce in the oven.
- →Let it rest 10 minutes before serving so the sauce firms slightly.
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