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
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 tablespoon Dijon Mustard
- ½ teaspoon 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.
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.
Stephanie says
This mac and cheese was hands down the best I have had. EVER! All of the adults and most kids gave it a 10/10. One child voted 9/10 because he likes his mac and cheese orange and it tasted "a little too fancy".
Safira says
Hi Stephanie,
Im so glad you all enjoyed it. Thankyou so much for the feedback.
Haha love that it was a little too fancy! 🙂