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Baked Mac and Cheeseamerican
PlateMap recipe · #26

Baked Mac and Cheese

Elbow macaroni baked in a cheddar and Gruyère sauce under a crisp topping of buttered breadcrumbs and Parmesan.

52minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    10 minutesLow heat

    Heat the oven to 190°C. Grate the cheddar, Gruyère and Parmesan and warm the milk.

    Success cue

    The milk is steaming but not boiling.

  2. 02

    Pasta

    8 minutesHigh heat

    Boil the macaroni in salted water for 2 minutes less than the packet time, then drain.

    Success cue

    The pasta is still firm in the center.

  3. 03

    Bechamel

    10 minutesMedium heat

    Meanwhile, melt 60 g of the butter over medium heat, add the flour and stir for 2 minutes. Whisk in the warm milk little by little and cook for 8 minutes.

    Success cue

    The sauce coats the back of a spoon.

    Watch out

    Add the milk slowly so no lumps form.

  4. 04

    Cheese sauce

    2 minutes

    Off the heat, stir in the cheddar, the Gruyère, a pinch of nutmeg and salt.

    Success cue

    The cheese has melted into a smooth sauce.

  5. 05

    Combining

    2 minutes

    Fold the pasta into the sauce and spread it in a buttered baking dish.

    Success cue

    Every piece is coated in sauce.

  6. 06

    Topping

    3 minutes

    Melt the remaining 10 g of butter, mix it with the breadcrumbs and the Parmesan and scatter over the top.

    Success cue

    The top is evenly covered.

  7. 07

    Baking

    25 minutesOven heat

    Bake for 25 minutes.

    Success cue

    The sauce bubbles at the edges and the top is golden.

Cooking tips

Extra tip

Adding the cheese off the heat keeps the sauce smooth instead of grainy or oily.

  • • Grate your own cheese; pre-grated cheese contains starch that stops it melting smoothly.

Common mistakes

  • • Boiling the pasta fully before baking, so it turns soft.
  • • Adding the cheese over the heat, which makes the sauce grainy.
  • • Using pre-grated cheese, which melts less smoothly.

Serving ideasServe with a crisp green salad or steamed broccoli to cut the richness.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 900
Protein
39.8g
Carbs
90.4g
Fat
41.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make it ahead?

Assemble it without the topping, cover and refrigerate for up to 1 day. Add the topping and bake for about 35 minutes.

How do I store and reheat leftovers?

Refrigerate for up to 4 days or freeze for up to 2 months. Reheat covered in a 180°C oven with a splash of milk for about 20 minutes.

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