This Baked Mac and Cheese recipe is creamy, cheesy and baked with golden, crispy breadcrumbs. Whether you're making an easy weeknight dinner, serving up a feast along side some steak, or even loading up a mac and cheese burger, this recipe is the ultimate comfort food.
About this Baked Mac and Cheese Recipe
It all starts with the roux! The secret to this recipe is the added smoked paprika in the roux. Just before adding the flour to the butter to form a roux, add a tablespoon of smoked paprika. You'll soon see why - the flavour is out of this world.
It's not only the ingredients that make this cheesy baked mac and cheese unbelievably tasty, it's also the process... This recipe talks you through each step to making a perfectly creamy mac and cheese. Creamy results, even after baking in the oven.
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Ingredients
Cheese, cheese, cheese and more cheese. This recipe asks for four types of cheese. I suggest, Mozzarella, Cheddar, Red Leicester and Gruyere, but you can switch them out depending on what's available in your local grocery store. Most stores now stock a 4 cheese blend, already grated and that would be perfect. See what else you will need below...
- Macaroni
- Grated Red Leicester
- Grade Cheddar
- Grated Gruyere
- Grated (or chopped small) Mozzarella
- Unsalted butter
- Smoked paprika
- White pepper
- Flour
- Milk
- Heavy cream
- Dijon mustard
See recipe card for quantities.
Instructions
Follow each step for the perfect, creamy baked mac and cheese.
- Step 1: Cook the pasta according to the package instructions minus 2 minutes. Set aside with a touch of olive oil or butter to avoid them sticking together.
- Step 2: In a pan, over a medium-low heat, melt the butter then stir in the paprika and white pepper.
- Step 3: Gradually whisk in the flour. Make sure you whisk continuously when you add the flour so it does not burn. Do this for about 1 minute.
- Step 4: Gradually add the milk, whisking continuously again. This step should take between 3-5 minutes, adding the milk slowly. The thick sauce should start coming together.
- Step 5: Continue whisking over a low heat for a further 3 minutes, then add the heavy cream.
- Step 6: Add ⅔ of the cheese as well as the Dijon mustard and Worcester sauce. Stir into the sauce.
- Step 7: Giving that you have used the same cheese as suggested in the recipe card, you should have a delightful cheese pull like photographed.
- Step 8: Pre-heat your oven to 400F/200C. In an oven safe dish, transfer your pasta and sauce and mix well together.
- Step 9: Top with the remaining cheese and breadcrumbs. Cover with foil or oven dish lid. Place in the preheated oven for 15 minutes, remove the foil then allow a further 10 minutes cooking time uncovered.
- Step 10: You're aiming for a golden crust like this one. Leave to cool for 10 minutes then dig in!
Hint: For extra creaminess, undercook your pasta by 2-3 minutes. This way, it will continue cooking when mixed with the sauce and avoid your pasta from turning soggy and overcooked.
Substitutions
It is super easy to substitute ingredients in this baked mac and cheese recipe. Here are some suggestions.
- Cheese - I used a flavour packed four cheese mix, to create a rich and bold flavour, milder cheeses mixed with mature cheddars, I find work well. You can switch out any of the suggested cheeses. For example, swap gruyere for emmental or swiss cheese. Similarly swap mozzarella for fontina or provolone and swap red Leicester for double Gloucester or a mild cheddar.
- Gluten Free - Simply swap for your favourite gluten free pasta and thicken the sauce with a gluten free flour blend. You can skip breadcrumbs entirely or add crushed cornflakes.
- Dairy Free or vegan - swap the milk for oat or almond milk, use plant based butter and go for your favorite melty vegan cheeses.
Variations
There are so many variations of mac and cheese. You can use this recipe as a base and vary it up in so many ways. Here are my favourite.
- Nduja - For an extra special mouthful sensation, add a healthy portion of nduja to the top before baking. You will not regret it.
- Bacon - You could load your mac and cheese with a dollop of bacon jam or similarly , In a pan, over a low heat, fry up some bacon, allowing the fat to render first, then after 5 minutes turn up the heat to crisp up. Crispy bacon loaded mac and cheese is insanely good.
- Pesto - For a hint of freshness, add a layer of fresh basil pesto, in small dollops, before adding breadcrumbs and baking. This levels up the taste.
- Spicy - Fry up some chillies, add a touch of sugar and create your own chilli jam to layer on top of your mac and cheese.
Equipment
This section highlights equipment that is either essential or especially helpful the more common kitchen equipment.
Oven proof dish with a lid - Not essential but especially useful. During the baking process, you place the mac and cheese in covered before giving it time to crisp up uncovered. You can use foil.
Storage
For best results once reheated, I recommend storing the sauce and pasta separately, or similarly cook the pasta fresh when ready to serve. store in the refrigerator separately for up to 3 days or freeze the sauce (not the pasta) for no longer than 3 months. Defrost fully before reheating. To reheat, stir through some hot pasta or heat on low for 5 minutes.
If you have already mixed the sauce and pasta, I do not recommend freezing but you can refrigerate for up to 3 days. heat up in the microwave for 3-5 minutes.
Top Tip
To make this already creamy baked mac and cheese even creamier, add tablespoon (or more) of cream cheese.
FAQ
Yes of course! Prepare the cheese sauce ahead of time and store in the refrigerator for up to 3 days. When ready to serve, cook some pasta and stir in the sauce.
To make sure you have a creamy sauce, especially after baking, undercook the pasta by 2-3 minutes as it will continue cooking in the oven. Don't use any more pasta than the recipe recommends unless increasing the quantity of all ingredients.
Love Baked Mac and Cheese?
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with baked mac and cheese:
Recipe
Baked Mac and Cheese
Indulge in this baked mac and cheese recipe, featuring creamy cheese and crispy breadcrumbs for ultimate comfort food.
Ingredients
- 16oz (500g) Macaroni
- 7oz (200g) Grated Red Leicester
- 7oz (200g) Grated Cheddar
- 7oz (200g) Grated Gruyere
- 7oz (200g) Grated (or chopped small) Mozzarella
- 2 tablespoons (30g) Unsalted butter
- 1 tablespoon Smoked paprika
- 1 teaspoon White pepper
- ¼ cup (30g) Flour
- 2 ½ cups (600ml) Milk
- ⅔ cup (150ml) Heavy cream
- 1 tablespoon Dijon mustard
- 1 cup breadcrumbs.
Instructions
- In a pan of boiling water, add your pasta noodles and cook according to the package instructions minus 2 minutes.
- Once the pasta has cooked for the recommended time, drain with a colander and set aside. Mix with a touch of butter or olive oil to avoid the noodles sticking together.
- In a pan, over medium- low heat, melt your butter then stir in your paprika and white pepper/
- Gradually whisk in your flour. Make sure you whisk continuously to stop the flour from burning. The whole process should take 1 minute.
- Next, gradually add your milk, again whisking continuously. This process should take around 3-5 minutes when a thick sauce is formed.
- Continue whisking for a further 3 minutes to ensure your sauce is evenly mixed then add your heavy cream.
- Add ⅔ of your cheese, Dijon mustard and Worcester sauce. Stir to combine.
- Whisk until your cheese is melted and you have a silky, smooth cheese sauce.
- Pre=heat your oven to 400F/200C. In an oven safe dish, add your cooked pasta and the sauce and stir well to combine.
- Top with your remaining cheese and breadcrumbs. Cover your dish with foil or an oven safe lid and place into your oven for 15 minutes.
- After 15 minutes, remove the foil or lid then allow to cook for a further 10 minutes to achieve that beautifull golden crust.
- Remove from the oven, allow to cool for 10 minutes then dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 586mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 14g