Classic Baked Macaroni and Cheese
A comforting baked macaroni casserole with a creamy cheddar sauce, topped with a crisp golden crust, perfect for a hearty vegetarian meal.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Cook the macaroni in salted boiling water until just al dente, about 8 minutes, then drain and set aside.
-
Step 2 of 6
In a saucepan melt the butter over medium heat, whisk in the flour and cook for 1 minute until lightly golden.
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Step 3 of 6
Gradually whisk in the milk, stirring constantly, and simmer for 3‑4 minutes until the sauce thickens and coats the back of a spoon.
-
Step 4 of 6
Remove the pan from the heat, stir in the cheddar, parmesan, mustard, paprika, salt and pepper until smooth, then combine with the cooked pasta.
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Step 5 of 6
Transfer the mixture to a greased baking dish, sprinkle the panko mixed with melted butter evenly over the top, and bake at 200°C / 400°F (180°C fan) for 20 minutes until bubbling and the crust is golden.
-
Step 6 of 6
Allow the dish to rest for 5 minutes before serving so the sauce sets slightly.
Notes from the kitchen
If cheddar is unavailable, substitute with a mix of Monterey Jack and Gruyère for similar melt and flavour. Leftovers keep well refrigerated for up to 3 days, reheated gently in the oven.
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