If you’re craving a comforting dish that wraps you in warm, cheesy goodness, this Classic Baked Macaroni and Cheese Recipe is about to become your new best friend. Combining a rich, creamy cheese sauce with perfectly cooked macaroni and a golden, bubbly topping, this dish is the ultimate crowd-pleaser. Whether it’s for a cozy family dinner or a potluck highlight, this recipe balances simplicity with luscious depth of flavor, turning humble ingredients into a bowl of pure joy.
Ingredients You’ll Need
Trust me, the magic of this Classic Baked Macaroni and Cheese Recipe lies in its straightforward yet essential ingredients. Each one plays a crucial role, from texture to taste, making the final dish irresistibly creamy and flavorful.
- 500 g Macaroni: The perfect pasta shape to hold onto that creamy cheese sauce in every bite.
- 20 g Butter: Used to coat the cooked pasta and keep it silky smooth and separated.
- 100 g Grated Mozzarella: Delivers that stretchy, melty texture that makes mac and cheese so comforting.
- 100 g Grated Cheddar: Adds a sharp, classic cheesy punch that’s essential to the recipe’s character.
- 50 g Grated Red Leicester: Brings a lovely rich color and a slightly nutty undertone.
- 50 g Butter: For creating the roux base of the cheese sauce, lending smoothness and richness.
- 50 g Plain Flour: Helps thicken the sauce to that perfect creamy consistency.
- 600 ml Milk: The silky base for the cheese sauce, ensuring it’s luscious rather than heavy.
- 2 tsp English Mustard: A subtle kick that brightens the cheese flavors and adds depth.
- Sea Salt and Freshly Ground Black Pepper: To season and balance the rich sauce perfectly.
How to Make Classic Baked Macaroni and Cheese Recipe
Step 1: Preheat and Prepare
First, get your oven ready by preheating it to 180℃/200℃/400F, Gas Mark 6. This ensures that when your macaroni and cheese goes in, it will bake evenly and develop that irresistible golden crust.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package directs. This slight undercooking helps the pasta stay firm and not turn mushy after baking. Once drained, stir in 20 grams of butter to keep the noodles from sticking while adding a hint of richness.
Step 3: Make the Cheese Sauce Base
In a large saucepan, melt 50 grams of butter over medium heat. Stir in 50 grams of plain flour to create a smooth paste, or roux. Cook this mixture for about a minute to eliminate any floury taste, stirring constantly to keep it lump-free.
Step 4: Add Milk Gradually
Now comes the fun part—gradually whisk in 600 milliliters of milk. Keep stirring continuously to prevent lumps from forming. Keep the mixture gently simmering until it thickens enough to coat the back of a spoon, signaling that your sauce is ready for the cheese.
Step 5: Cheese and Season
Lower the heat and add 2 teaspoons of English mustard, a good pinch of sea salt, and freshly ground black pepper. Then, stir in 100 grams each of grated cheddar and red Leicester, along with 100 grams of mozzarella. The combination melts into a velvety, aromatic sauce that’s bursting with flavor.
Step 6: Combine Pasta with Sauce
Stir the cooked macaroni into the cheese sauce, making sure every piece is luxuriously coated in golden creaminess.
Step 7: Layer and Top
Spoon half of the cheesy macaroni mixture into your baking dish. Sprinkle half of the remaining grated mozzarella, cheddar, and red Leicester evenly on top to build layers of cheesy delight.
Step 8: Add Remaining Macaroni and Cheese
Top with the rest of the macaroni and pile on the remaining cheeses. This double layer of cheese ensures a spectacularly cheesy bake.
Step 9: Bake Until Golden
Bake in your preheated oven for 15 to 20 minutes, until the top is bubbling and golden brown. This final step adds that crisp, irresistible crust that contrasts beautifully with the creamy inside.
How to Serve Classic Baked Macaroni and Cheese Recipe
Garnishes
To add a fresh or crunchy touch, consider sprinkling chopped fresh parsley or chives on top just before serving. A light dusting of smoked paprika can also add a pop of color and subtle smoky flavor that wakes up the dish wonderfully.
Side Dishes
This dish pairs incredibly well with vibrant green salads, steamed vegetables like broccoli or peas, or even some crispy bacon on the side. The freshness and texture contrast balance the rich, cheesy pasta perfectly.
Creative Ways to Present
You can make this Classic Baked Macaroni and Cheese Recipe extra special by serving it in individual ramekins, making it perfect for dinner parties or a cozy night in. For a crunchy twist, sprinkle breadcrumbs on top before baking for an added layer of texture.
Make Ahead and Storage
Storing Leftovers
Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making for an even tastier second helping.
Freezing
This recipe freezes beautifully. Pack leftovers in a freezer-safe dish and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, place your portion in the oven at 180℃/350F for about 15 minutes or until warmed through. Adding a splash of milk before reheating helps restore the creamy texture perfectly.
FAQs
Can I use different types of cheese in this Classic Baked Macaroni and Cheese Recipe?
Absolutely! While this recipe uses mozzarella, cheddar, and Red Leicester for a balanced flavor and texture, feel free to experiment with gouda, gruyere, or even parmesan to create your own unique twist.
What if I don’t have English mustard?
If English mustard isn’t on hand, a teaspoon of Dijon mustard or a pinch of dry mustard powder works just as well to add that subtle flavor punch.
Is it necessary to undercook the macaroni?
Yes, undercooking the pasta slightly ensures it remains firm after baking, preventing a mushy texture. This step is key to getting the perfect bite in your Classic Baked Macaroni and Cheese Recipe.
Can I make this recipe vegetarian?
Definitely! This recipe is naturally vegetarian-friendly since it doesn’t include meat. Just double-check any added ingredients like stock or seasoning, if you use them, to keep it fully vegetarian.
How do I get a crispy top layer?
For a nicely crisp top, sprinkle some extra grated cheese or even breadcrumbs over the macaroni before baking. This creates a golden, crunchy crust that everyone loves.
Final Thoughts
I can’t recommend enough giving this Classic Baked Macaroni and Cheese Recipe a try. It genuinely feels like a warm hug on a plate, with a cheesy richness that is both nostalgic and utterly satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe brings simple ingredients together in the most delicious way. So grab your apron, let those cheeses melt, and enjoy every gooey, golden bite!
Print
Classic Baked Macaroni and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Classic Macaroni Cheese recipe offers a creamy, cheesy comfort dish perfect for any occasion. Featuring a rich cheese sauce made with a blend of mozzarella, cheddar, and red Leicester cheeses, combined with perfectly cooked macaroni and baked to golden perfection, this timeless favorite is easy to prepare and serves six.
Ingredients
Macaroni and Butter
- 500 g Macaroni
- 20 g Butter
Cheese Sauce
- 50 g Butter
- 50 g Plain flour
- 600 ml Milk
- 2 tsp English mustard
- 100 g Grated mozzarella
- 100 g Grated cheddar
- 50 g Grated red Leicester
- Sea salt and freshly ground black pepper, to taste
Topping
- 100 g Grated cheddar
- 100 g Grated red Leicester
Instructions
- Preheat Oven: Preheat your oven to 180℃ (fan)/200℃ (conventional)/400°F, Gas Mark 6 to prepare for baking.
- Cook Macaroni: Boil the macaroni in a large pan of salted boiling water for 2 minutes less than the package instructions to ensure it’s slightly firm. Drain well and stir through 20 g butter to prevent sticking.
- Make Roux: In a large saucepan over medium heat, melt 50 g butter. Stir in the plain flour to form a paste (roux) and cook while stirring continuously for one minute to eliminate the raw flour taste.
- Add Milk: Gradually whisk in 600 ml milk into the roux, ensuring no lumps form. Continue cooking the sauce over medium heat until it thickens slightly and coats the back of a spoon.
- Incorporate Cheese and Seasoning: Stir in 2 tsp English mustard, 100 g mozzarella, 100 g cheddar, and 50 g red Leicester cheese. Season with sea salt and freshly ground black pepper to taste. Mix until the cheeses have melted smoothly into the sauce.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce making sure it is evenly coated.
- Assemble Dish: Spoon half of the macaroni and cheese mixture into a baking dish. Sprinkle half of the grated cheddar and red Leicester evenly on top.
- Layer Dish: Add the remaining macaroni mixture on top and finish with the rest of the grated cheddar and red Leicester cheeses as a topping.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese topping is melted and golden brown, creating a delicious crust.
Notes
- For a gluten-free version, substitute plain flour with gluten-free flour or cornstarch.
- Use full-fat milk for a richer cheese sauce or semi-skimmed for a lighter option.
- Adjust mustard amount according to taste preference; Dijon mustard can be used as a substitute.
- Let the dish rest for 5 minutes after baking to set before serving.
- Freshly ground black pepper gives a better flavor than pre-ground pepper.
