This is the Best baked Mac and Cheese ever! It is the richest, most comforting and creamy Mac recipe with a gorgeously crunchy topping.
Best baked Mac and Cheese
The most luxuriously dreamy Mac and Cheese that is perfect for gatherings/parties. This version is for a glossy, velvety and rich Mac. There is no chance that it will be dry or become brick like!
how to make the Best baked Mac and Cheese
This is a recipe that is pretty straight forward. Here is how to make it.
- Make a Cheese Sauce by melting Butter, adding Flour and whisking in Milk. Cook until thickened.
- Season. Add in Cheeses and stir well. Add Nutmeg and Mustard.
- Stir in Cream.
- Boil the pasta in salted water and drain. Reserve some of the water.
- Add to Cheese Sauce.
- Top with more Cheese. Then bake.
- Serve!
tips and faq’s for best baked mac and cheese
Boil the Pasta less then the pack suggests – I like to boil the pasta for 2 – 3 mins less then the pack suggests as it will continue to cook in the sauce.
Grate Cheese – Always grate your own Cheese where possible. Pre grated Cheeses usually have a coating on them which stops them from clumping together in the bag but it also stops them from melting as smoothly.
Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
Cheese – use your favourite Cheese here. I love to use a combination of cheeses such as Mozzarella, Gruyere and Cheddar. Red Leicester is also lovely here.
Milk and Butter – It is best to use room temp milk and butter. I add a lot of Milk and some cream too because I wanted a really creamy comforting Mac and Cheese.
variations of mac and cheese
- Pasta Shapes – You can use any shape Pasta that you like – Fusilli, Farfalle, Penne all work well.
- Add Protein – Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns.
- Veggies – Add Mushrooms, Sweetcorn, Broccoli or Leafy Greens such as Spinach, Chard or Kale.
- Seasonings – Add spices or seasonings of your choice.
- Sauces – Stir in some Hot Sauce or Chilli Oil at the end.
- Lemon – Add the zest of a Lemon.
- Breadcrumbs – Add a sprinkling on top along with the cheese before baking, for extra crunch.
storing leftovers
Leftovers can be stored in an airtight container for up to 4 days. Reheat in the Microwave or on the hob over medium low heat, with a sprinkling of water for a few minutes.
To freeze – Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top.
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**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Best baked Mac and Cheese
This is the Best baked Mac and Cheese ever! It is the richest, most comforting and creamy Mac recipe with a gorgeously crunchy topping.
Ingredients
Mac
- 60 g Butter
- 60 g Plain Flour
- 900 ml Milk
- 200 ml Double Cream
- Salt and Pepper
- 100 g Gruyere Grated
- 75 g Mozarella Grated
- 100 g Cheddar Grated
- 35 g Parmesan Grated
- 1 tbsp Dijon Mustard
- ½ tsp Nutmeg Powder
- 300 g Macaroni Shells
Topping
- 75 g Mozarella Grated
- 100 g Gruyere Grated
- 25 g Parmesan Grated
Instructions
-
Melt butter in a pot over medium heat until foaming and add Flour. Cook for 2 - 3 minutes stirring to combine.
-
Add flour and stir in and cook for 1 - 2 minutes.
-
Gradually whisk in the Milk until it is lump free. Do this in stages making sure you whisk all the time. Simmer for a few minutes until thickened.
-
Season with Salt and Pepper.
-
Stir in the Cheeses then add Mustard and Nutmeg. Stir in Double Cream.
-
Boil Pasta in salted water for 2 minutes less then the packet suggests. Reserve some of the Pasta Water. Around 70 ml.
-
Stir the Pasta into the Cheese Sauce along with the Pasta Water. Cook for 1 - 2 minutes on low heat.
-
Add the Cheese for the topping on top and stick under the grill till golden. 2 - 3 minutes.
Recipe Notes
tips and faq’s for best baked mac and cheese
Boil the Pasta less then the pack suggests – I like to boil the pasta for 2 – 3 mins less then the pack suggests as it will continue to cook in the sauce.
Grate Cheese – Always grate your own Cheese where possible. Pre grated Cheeses usually have a coating on them which stops them from clumping together in the bag but it also stops them from melting as smoothly.
Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
Cheese – use your favourite Cheese here. I love to use a combination of cheeses such as Mozzarella, Gruyere and Cheddar. Red Leicester is also lovely here.
Milk and Butter – It is best to use room temp milk and butter. I add a lot of Milk and some cream too because I wanted a really creamy comforting Mac and Cheese.
variations of mac and cheese
- Pasta Shapes – You can use any shape Pasta that you like – Fusilli, Farfalle, Penne all work well.
- Bake it – Layer the Pasta and Cheese into a dish and bake with more cheese on top.You can also add some breadcrumbs or crushed ritz with butter on top with the cheese.
- Add Protein – Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns.
- Veggies – Add Mushrooms, Sweetcorn, Broccoli or Leafy Greens such as Spinach, Chard or Kale.
- Seasonings – Add spices or seasonings of your choice.
- Sauces – Stir in some Hot Sauce or Chilli Oil at the end.
- Lemon – Add the zest of a Lemon.
- Breadcrumbs - Add a sprinkling on top along with the cheese before baking, for extra crunch.
making creamy mac and cheese in advance
This keeps well in the fridge for 3 – 4 days. To reheat, add a splash of milk or water before reheating on the hob or in the microwave.
storing leftovers
Leftovers can be stored in an airtight container for up to 4 days. Reheat in the Microwave or on the hob over medium low heat, with a sprinkling of water for a few minutes.
To freeze – Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top.
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