Classic Baked Mac and Cheese
The Quirky Foodster Team
Ingredients
- Elbow macaroni — 450 g (1 lb)
- Unsalted butter — 60 g (4 tbsp)
- All-purpose flour — 45 g (3 tbsp)
- Whole milk — 700 ml (3 cups)
- Sharp cheddar cheese, grated — 300 g (3 cups)
- Gruyère or Monterey Jack cheese, grated — 150 g (1 1/2 cups)
- Mustard powder — 5 g (1 tsp)
- Salt — 5 g (1 tsp)
- Black pepper — 2 g (1/2 tsp)
- Breadcrumbs, for topping — 60 g (1 cup)
Method
- Preheat the oven to 190°C (375°F) and grease the baking dish.
- Cook the macaroni in salted boiling water 1 minute less than package directions, then drain.
- In a saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1 minute.
- Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes.
- Remove from heat and stir in the cheddar and Gruyère (reserving a handful for topping), mustard powder, salt and pepper until smooth.
- Fold the sauce into the cooked macaroni, then transfer to the prepared baking dish.
- Sprinkle the reserved cheese and breadcrumbs over the top and bake for 20–25 minutes until bubbling and golden.
Introduction: Cultural Background Macaroni and cheese has roots in European pasta-and-cheese dishes, but it became distinctly American after Thomas Jefferson served a version at the White House in the early 1800s.
Cultural Background: Cultural Background Macaroni and cheese has roots in European pasta-and-cheese dishes, but it became distinctly American after Thomas Jefferson served a version at the White House in the early 1800s. James Hemings, an enslaved chef trained in French cuisine, is credited with helping popularise the dish in America. It has since become one of the most beloved comfort foods across the country.
Tips: Undercook the pasta slightly, since it will continue to cook in the oven. Grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make the sauce grainy.
Variations: Add crumbled bacon or diced ham to the pasta before baking. Vegan version: use a plant-based butter, dairy-free milk, a roux-based cheese sauce with nutritional yeast, and dairy-free cheese shreds.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze unbaked for up to 2 months.
Reheating: Reheat covered in a 180°C (350°F) oven for 15–20 minutes, or in the microwave with a splash of milk stirred in.
FAQs:
Q: Can I make this ahead of time?
A: Yes, assemble the dish up to a day ahead, refrigerate, and bake when ready, adding a few extra minutes to the baking time.
Q: Why is my sauce grainy?
A: This is usually caused by overheating the cheese sauce or using pre-shredded cheese; melt cheese over low heat and off direct heat when possible.
- Elbow macaroni — 450 g (1 lb)
- Unsalted butter — 60 g (4 tbsp)
- All-purpose flour — 45 g (3 tbsp)
- Whole milk — 700 ml (3 cups)
- Sharp cheddar cheese, grated — 300 g (3 cups)
- Gruyère or Monterey Jack cheese, grated — 150 g (1 1/2 cups)
- Mustard powder — 5 g (1 tsp)
- Salt — 5 g (1 tsp)
- Black pepper — 2 g (1/2 tsp)
- Breadcrumbs, for topping — 60 g (1 cup)
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