Mac and Cheese Bake
An American comfort food icon, elbow macaroni baked in a triple-cheese béchamel with a golden breadcrumb crust.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C / 400°F. Grate cheddar (100g) and Gruyère (60g); finely grate Parmesan (40g), dividing half for the sauce and half for the topping. Mix panko breadcrumbs (40g) with remaining Parmesan and olive oil (2 tsp) in a small bowl.
Boil
Cook elbow macaroni (240g) in well-salted boiling water for 1 minute less than packet instructions, then drain and set aside. While pasta cooks, melt butter (30g) in a saucepan over medium heat.
Build 1
Add flour (30g) to melted butter, stir constantly for 90 seconds to form a roux. Gradually whisk in milk (400ml / 1 2/3 cup) a little at a time, whisking out lumps between additions, until smooth and lump-free.
Simmer
Simmer béchamel over medium-low heat for 3–4 minutes, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in cheddar, Gruyère, and half the Parmesan until fully melted.
Build 2
Season sauce with mustard powder, garlic powder, salt, white pepper, and nutmeg. Fold cooked macaroni through cheese sauce until evenly coated. Transfer to an 800ml ovenproof dish and scatter panko-Parmesan mixture over the top.
Bake
Bake at 200°C / 400°F for 18–20 minutes until the top is deep golden and sauce bubbles at the edges. The breadcrumb crust should be crispy and the filling should be bubbling underneath.
Rest and plate
Rest the baked mac and cheese for 3 minutes, then serve directly from the dish or transfer to plates and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.