Baked Mac and Cheese — The Real Version
“Packet mac and cheese is fine for a Tuesday night. This is for when you want to actually make something that people talk about. It’s richer, deeper, and has that crackling breadcrumb crust that makes everyone fight over the edge pieces.”
What You’ll Need
- 400g macaroni or cavatappi
- 60g butter
- 60g plain flour
- 700ml whole milk
- 200g mature cheddar, grated
- 100g gruyère, grated
- 80g cream cheese
- 1 tsp English mustard
- ½ tsp smoked paprika
- Salt and white pepper
- FOR TOPPING: 80g breadcrumbs, 30g parmesan, 1 tbsp melted butter, pinch of smoked paprika
Let’s Cook — Step by Step
- Step 1 — Cook pasta 2 minutes less than package instructions (it finishes in the oven). Drain and set aside.
- Step 2 — Make bechamel: melt butter in a large saucepan. Add flour and stir for 2 minutes over medium heat. Gradually whisk in milk — add it slowly and keep whisking to avoid lumps.
- Step 3 — Simmer, stirring constantly, until thick enough to coat the back of a spoon — about 8 minutes.
- Step 4 — Remove from heat. Stir in cheddar, gruyère, cream cheese, mustard, and smoked paprika. Season well with salt and white pepper.
- Step 5 — Fold the drained pasta into the cheese sauce. Transfer to a large baking dish.
- Step 6 — Mix breadcrumbs, parmesan, melted butter, and paprika. Scatter evenly over the top.
- Step 7 — Bake at 190°C for 25–30 minutes until golden and bubbling at the edges.
- Step 8 — Rest for 5 minutes before serving — the cheese sauce needs to settle slightly.
Kitchen Tip: Under-cooking the pasta before baking is crucial — it will absorb the sauce and finish cooking in the oven. Fully cooked pasta goes mushy.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
