Baked Mac and Cheese

Name: Baked Mac and Cheese
Total time: 56 min
Yield: 4 servings
Ingredients: 3,000 ml Water; 1 tsp Salt; 300 g Elbow macaroni; 300 g Sharp cheddar cheese; 100 g Gruyère cheese; 60 g Unsalted butter; 40 g Plain flour; 900 ml Whole milk; 1 tsp Dry mustard powder; 1 tsp Salt; 0.5 tsp Ground black pepper; 1 pinch Cayenne pepper; 5 g Unsalted butter; 60 g Panko breadcrumbs

56 min · 20 min active · makes ~4.8 l · Medium

Baked mac and cheese combining sharp cheddar and Gruyère with panko-crusted topping, serves 4.

See more →

Baked Mac and Cheese

Baked mac and cheese combining sharp cheddar and Gruyère with panko-crusted topping, serves 4.

See more →

TOTAL TIME

56 min

ACTIVE TIME

20 min

QUANTITY

~4.8 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/12

Ingredients

0/12 gathered · 4 servings

3,000ml

2tsp

300g

100g

65g

40g

900ml

1tsp

0.5tsp

1pinch

60g

#	Quantity	Notes	State
1	3,000ml	—	—
2	2tsp	—	—
3	300g	—	—
4	300g	—	—
5	100g	—	—
6	65g	—	—
7	40g	—	—
8	900ml	—	—
9	1tsp	—	—
10	0.5tsp	—	—
11	1pinch	—	—
12	60g	—	—

Tools

12 items

Serveware

1 item

Procedure

34 steps

1 of 34

Turn the oven to 190 °C and leave it to come up to temperature.

190°C

⏱ 10 min

2 of 34

Pour the water into the large stockpot.

Water · 3,000 ml

⏱ 10s

ResultWater

3 of 34

Add salt to the water.

Salt · 1 tsp

⏱ 5s

ResultWater and salt

4 of 34

Bring the water to a rolling boil over high heat.

⏱ 8 min

ResultSalted boiling water

5 of 34

Tip the macaroni into the boiling water and stir briefly to separate.

Elbow macaroni · 300 g

⏱ 10s

ResultSalted boiling water and elbow macaroni

6 of 34

Cook the macaroni, stirring occasionally, for about 2 minutes less than the packet directs — it should be slightly underdone as it will finish in the oven.

⏱ 6 min

ResultJust-undercooked macaroni

7 of 34

Tip the macaroni into the colander and drain thoroughly.

Just-undercooked macaroni · step 6

⏱ 20s

ResultDrained macaroniused in step 24

8 of 34

Grate the cheddar on the coarse side of the box grater directly into the large bowl.

Sharp cheddar cheese · 300 g

⏱ 1 min

ResultGrated cheddar

9 of 34

Grate the Gruyère on the coarse side of the box grater into the same bowl and toss together with the cheddar.

Gruyère cheese · 100 g

⏱ 45s

ResultMixed grated cheese

10 of 34

Scoop a large handful of the mixed grated cheese into a small bowl and set it aside for the topping.

Mixed grated cheese · step 9

⏱ 15s

ResultMixed grated cheeseused in step 22

11 of 34

Add the butter to the large heavy-based saucepan.

Unsalted butter · 60 g

⏱ 5s

ResultUnsalted butter

12 of 34

Melt the butter over medium heat, swirling the pan until it is fully liquid and beginning to foam.

⏱ 1 min

ResultMelted butter

13 of 34

Add the flour all at once to the melted butter.

Plain flour · 40 g

⏱ 10s

ResultMelted butter and plain flour

14 of 34

Stir constantly over medium heat for about 90 seconds until the mixture smells biscuity and has turned a pale straw colour.

⏱ 1 min

ResultRoux

15 of 34

Pour in the milk in a slow, steady stream, stirring vigorously as you go to prevent lumps.

Whole milk · 900 ml

⏱ 10s

ResultRoux and whole milk

16 of 34

Whisk continuously over medium heat until the sauce thickens and coats the back of a spoon, about 8–10 minutes.

⏱ 10 min

ResultBéchamel

17 of 34

Add the dry mustard powder to the sauce.

Dry mustard powder · 1 tsp

⏱ 5s

ResultBéchamel and dry mustard powder

18 of 34

Add the salt to the sauce.

Salt · 1 tsp

⏱ 5s

ResultBéchamel and dry mustard powder and salt

19 of 34

Add the ground black pepper to the sauce.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultBéchamel and dry mustard powder mixture

20 of 34

Add a pinch of cayenne pepper to the sauce.

Cayenne pepper · 1 pinch

⏱ 5s

ResultBéchamel and dry mustard powder mixture

21 of 34

Stir well to distribute the seasonings evenly through the sauce.

⏱ 20s

ResultSeasoned béchamel

22 of 34

Tip the bulk mixed grated cheese from the large bowl into the saucepan.

Mixed grated cheese · step 10

⏱ 10s

ResultBulk mixed grated cheese and seasoned béchamel

23 of 34

Stir over low heat until the cheese is completely melted and the sauce is smooth and glossy.

⏱ 1 min

ResultCheese-enriched béchamel

24 of 34

Tip the drained macaroni into the cheese sauce.

Drained macaroni · step 7

⏱ 10s

ResultCheese-enriched béchamel and drained macaroni

25 of 34

Fold and stir until every piece of pasta is thoroughly coated in the sauce.

⏱ 30s

ResultCheese-sauced macaroniused in step 27

26 of 34

Rub the inside of the baking dish all over with butter to grease it thoroughly.

Unsalted butter · 5 g

⏱ 20s

27 of 34

Pour and scrape the macaroni and cheese sauce into the prepared baking dish and spread it into an even layer.

Cheese-sauced macaroni · step 25

⏱ 20s

ResultCheese-sauced macaroni

28 of 34

Scatter the panko breadcrumbs evenly over the surface.

Panko breadcrumbs · 60 g

⏱ 15s

ResultCheese-sauced macaroni and panko breadcrumbs

29 of 34

Scatter the reserved topping cheese evenly over the breadcrumbs.

Mixed grated cheese · step 10

⏱ 10s

ResultReserved topping cheese and cheese-sauced macaroni and panko breadcrumbs

30 of 34

Slide the baking dish into the oven.

⏱ 10s

ResultReserved topping cheese and cheese-sauced macaroni and panko breadcrumbs

31 of 34

Bake for 25 minutes until the top is golden brown and bubbling at the edges.

190°C

⏱ 25 min

ResultBaked mac and cheese

32 of 34

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked mac and cheese

33 of 34

Leave the mac and cheese to rest for 5 minutes so the sauce firms up slightly and it is easier to serve.

⏱ 5 min

ResultRested baked mac and cheese

34 of 34

Spoon generous portions directly from the dish onto plates, making sure each serving gets some of the crisp topping.

Rested baked mac and cheese · step 33

⏱ 30s

ResultBaked Mac and Cheese

Total Time56 min

#	Product	Tool	Action
1	—	190°C	Turn the oven to 190 °C and leave it to come up to temperature.⏱ 10 min
2	3,000 ml		Pour the water into the large stockpot.⏱ 10sResultWater
3	1 tsp		Add salt to the water.⏱ 5sResultWater and salt
4	—		Bring the water to a rolling boil over high heat.⏱ 8 minResultSalted boiling water
5	300 g		Tip the macaroni into the boiling water and stir briefly to separate.⏱ 10sResultSalted boiling water and elbow macaroni
6	—		Cook the macaroni, stirring occasionally, for about 2 minutes less than the packet directs — it should be slightly underdone as it will finish in the oven.⏱ 6 minResultJust-undercooked macaroni
7	Just-undercooked macaronistep 6		Tip the macaroni into the colander and drain thoroughly.⏱ 20sResultDrained macaroniused in step 24
8	300 g		Grate the cheddar on the coarse side of the box grater directly into the large bowl.⏱ 1 minResultGrated cheddar
9	100 g		Grate the Gruyère on the coarse side of the box grater into the same bowl and toss together with the cheddar.⏱ 45sResultMixed grated cheese
10	Mixed grated cheesestep 9		Scoop a large handful of the mixed grated cheese into a small bowl and set it aside for the topping.⏱ 15sResultMixed grated cheeseused in step 22
11	60 g		Add the butter to the large heavy-based saucepan.⏱ 5sResultUnsalted butter
12	—		Melt the butter over medium heat, swirling the pan until it is fully liquid and beginning to foam.⏱ 1 minResultMelted butter
13	40 g		Add the flour all at once to the melted butter.⏱ 10sResultMelted butter and plain flour
14	—		Stir constantly over medium heat for about 90 seconds until the mixture smells biscuity and has turned a pale straw colour.⏱ 1 minResultRoux
15	900 ml		Pour in the milk in a slow, steady stream, stirring vigorously as you go to prevent lumps.⏱ 10sResultRoux and whole milk
16	—		Whisk continuously over medium heat until the sauce thickens and coats the back of a spoon, about 8–10 minutes.⏱ 10 minResultBéchamel
17	1 tsp		Add the dry mustard powder to the sauce.⏱ 5sResultBéchamel and dry mustard powder
18	1 tsp		Add the salt to the sauce.⏱ 5sResultBéchamel and dry mustard powder and salt
19	0.5 tsp		Add the ground black pepper to the sauce.⏱ 5sResultBéchamel and dry mustard powder mixture
20	1 pinch		Add a pinch of cayenne pepper to the sauce.⏱ 5sResultBéchamel and dry mustard powder mixture
21	—		Stir well to distribute the seasonings evenly through the sauce.⏱ 20sResultSeasoned béchamel
22	Mixed grated cheesestep 10		Tip the bulk mixed grated cheese from the large bowl into the saucepan.⏱ 10sResultBulk mixed grated cheese and seasoned béchamel
23	—		Stir over low heat until the cheese is completely melted and the sauce is smooth and glossy.⏱ 1 minResultCheese-enriched béchamel
24	Drained macaronistep 7		Tip the drained macaroni into the cheese sauce.⏱ 10sResultCheese-enriched béchamel and drained macaroni
25	—		Fold and stir until every piece of pasta is thoroughly coated in the sauce.⏱ 30sResultCheese-sauced macaroniused in step 27
26	5 g		Rub the inside of the baking dish all over with butter to grease it thoroughly.⏱ 20s
27	Cheese-sauced macaronistep 25		Pour and scrape the macaroni and cheese sauce into the prepared baking dish and spread it into an even layer.⏱ 20sResultCheese-sauced macaroni
28	60 g		Scatter the panko breadcrumbs evenly over the surface.⏱ 15sResultCheese-sauced macaroni and panko breadcrumbs
29	Mixed grated cheesestep 10		Scatter the reserved topping cheese evenly over the breadcrumbs.⏱ 10sResultReserved topping cheese and cheese-sauced macaroni and panko breadcrumbs
30	—		Slide the baking dish into the oven.⏱ 10sResultReserved topping cheese and cheese-sauced macaroni and panko breadcrumbs
31	—	190°C	Bake for 25 minutes until the top is golden brown and bubbling at the edges.⏱ 25 minResultBaked mac and cheese
32	—		Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked mac and cheese
33	—		Leave the mac and cheese to rest for 5 minutes so the sauce firms up slightly and it is easier to serve.⏱ 5 minResultRested baked mac and cheese
34	Rested baked mac and cheesestep 33		Spoon generous portions directly from the dish onto plates, making sure each serving gets some of the crisp topping.⏱ 30sResultBaked Mac and Cheese
Total Time			56 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,038kcal
	47g
	56g
	35g
	87g
	14g
	3g
	1,532mg

Ingredients0/12

Tools0/12

Recipe

Baked Mac and Cheese

Baked mac and cheese combining sharp cheddar and Gruyère with panko-crusted topping, serves 4.

What you’ll doYou will boil macaroni until slightly underdone, then build a béchamel sauce with mustard and cayenne, fold in grated cheddar and Gruyère, combine with the pasta, transfer to a buttered dish, top with panko and reserved cheese, and bake until golden and bubbling. The whole process takes about an hour from oven preheat to table.

Serves4

Total56 min

LevelMedium

Ingredients

Water3,000 ml
Salt2 tsp
Elbow macaroni300 g
Sharp cheddar cheese300 g
Gruyère cheese100 g
Unsalted butter65 g
Plain flour40 g
Whole milk900 ml
Dry mustard powder1 tsp
Ground black pepper0.5 tsp
Cayenne pepper1 pinch
Panko breadcrumbs60 g

Tools

Baking dishLarge stockpotSmall bowlOvenServing dishLarge heavy based saucepanLarge bowlWhiskWooden spoonColanderBox graterBrush

Method

Turn the oven to 190 °C and leave it to come up to temperature.

190°C10 minOven

Pour the water into the large stockpot.

10sLarge stockpotWater · 3,000 ml

Add salt to the water.

5sLarge stockpotSalt · 1 tsp

Bring the water to a rolling boil over high heat.

8 minLarge stockpot

Tip the macaroni into the boiling water and stir briefly to separate.

10sLarge stockpotElbow macaroni · 300 g

Cook the macaroni, stirring occasionally, for about 2 minutes less than the packet directs — it should be slightly underdone as it will finish in the oven.

6 minLarge stockpot

Tip the macaroni into the colander and drain thoroughly.

Result · Drained macaroni · used in step 24

20sColanderJust-undercooked macaroni · step 6

Grate the cheddar on the coarse side of the box grater directly into the large bowl.

1 minLarge bowl, Box graterSharp cheddar cheese · 300 g

Grate the Gruyère on the coarse side of the box grater into the same bowl and toss together with the cheddar.

45sLarge bowl, Box graterGruyère cheese · 100 g

Scoop a large handful of the mixed grated cheese into a small bowl and set it aside for the topping.

Result · Mixed grated cheese · used in step 22

15sSmall bowlMixed grated cheese · step 9

Add the butter to the large heavy-based saucepan.

5sLarge heavy based saucepanUnsalted butter · 60 g

Melt the butter over medium heat, swirling the pan until it is fully liquid and beginning to foam.

1 minLarge heavy based saucepan

Add the flour all at once to the melted butter.

10sLarge heavy based saucepanPlain flour · 40 g

Stir constantly over medium heat for about 90 seconds until the mixture smells biscuity and has turned a pale straw colour.

1 minLarge heavy based saucepan, Wooden spoon

Pour in the milk in a slow, steady stream, stirring vigorously as you go to prevent lumps.

10sLarge heavy based saucepanWhole milk · 900 ml

Whisk continuously over medium heat until the sauce thickens and coats the back of a spoon, about 8–10 minutes.

10 minLarge heavy based saucepan, Whisk

Add the dry mustard powder to the sauce.

5sLarge heavy based saucepanDry mustard powder · 1 tsp

Add the salt to the sauce.

5sLarge heavy based saucepanSalt · 1 tsp

Add the ground black pepper to the sauce.

5sLarge heavy based saucepanGround black pepper · 0.5 tsp

Add a pinch of cayenne pepper to the sauce.

5sLarge heavy based saucepanCayenne pepper · 1 pinch

Stir well to distribute the seasonings evenly through the sauce.

20sLarge heavy based saucepan, Wooden spoon

Tip the bulk mixed grated cheese from the large bowl into the saucepan.

10sLarge heavy based saucepanMixed grated cheese · step 10

Stir over low heat until the cheese is completely melted and the sauce is smooth and glossy.

1 minLarge heavy based saucepan, Wooden spoon

Tip the drained macaroni into the cheese sauce.

10sLarge heavy based saucepanDrained macaroni · step 7

Fold and stir until every piece of pasta is thoroughly coated in the sauce.

Result · Cheese-sauced macaroni · used in step 27

30sLarge heavy based saucepan, Wooden spoon

Rub the inside of the baking dish all over with butter to grease it thoroughly.

20sBaking dish, BrushUnsalted butter · 5 g

Pour and scrape the macaroni and cheese sauce into the prepared baking dish and spread it into an even layer.

20sBaking dishCheese-sauced macaroni · step 25

Scatter the panko breadcrumbs evenly over the surface.

15sBaking dishPanko breadcrumbs · 60 g

Scatter the reserved topping cheese evenly over the breadcrumbs.

10sBaking dishMixed grated cheese · step 10

Slide the baking dish into the oven.

10sBaking dish, Oven

Bake for 25 minutes until the top is golden brown and bubbling at the edges.

190°C25 minBaking dish

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

10sBaking dish, Oven

Leave the mac and cheese to rest for 5 minutes so the sauce firms up slightly and it is easier to serve.

5 minBaking dish

Spoon generous portions directly from the dish onto plates, making sure each serving gets some of the crisp topping.

Result · Baked Mac and Cheese

30sServing dishRested baked mac and cheese · step 33

Printed 27 September 2026