Main CourseSide Dish

Baked Macaroni and Cheese

Name: Baked Macaroni and Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 250 g elbow macaroni; 30 g unsalted butter; 40 g yellow onion finely chopped; 30 g all-purpose flour; 600 ml whole milk; 300 g sharp cheddar cheese grated; 1 tsp salt; 1 pinch black pepper ground; 1 tsp dijon mustard; 30 g panko breadcrumbs; 15 g unsalted butter melted

A timeless comfort food classic, this baked macaroni and cheese features a rich, creamy cheese sauce made from scratch. The dish is topped with buttery breadcrumbs and baked until golden and bubbly for a satisfying contrast of textures.

An original recipe by Forkin

Total time: 55 min
Serves: 6
Difficulty: Medium
Per serving: 511 kcal

Vegetarian

Allergen information: may contain gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gelbow macaroni

sauce

30 gunsalted butter
40 gyellow onion, finely chopped
30 gall-purpose flour
600 mlwhole milk
300 gsharp cheddar cheese, grated
1 tspsalt
1 pinchblack pepper, ground
1 tspdijon mustard

topping

30 gpanko breadcrumbs
15 gunsalted butter, melted

Equipment

saucepan · cheese grater · large pot · colander · knife · whisk · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F) and grease a 2-quart baking dish.
About 2 min
2
Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente.
About 10 min
Cook’s note: Slightly undercooking the pasta will prevent it from becoming mushy after baking.
3
Drain the cooked macaroni well using a colander and set it aside.
About 1 min
4
While the pasta cooks, melt the sauce butter in a medium saucepan over medium heat.
About 1 min
5
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
About 4 min
6
Whisk in the all-purpose flour and cook for one minute, stirring constantly, to form a roux.
About 1 min
Cook’s note: Cooking the flour for a minute removes its raw taste.
7
Gradually pour in the milk while whisking continuously to prevent lumps.
About 2 min
Cook’s note: Using warm milk can help the sauce come together more smoothly.
8
Bring the sauce to a simmer and cook, stirring often, for 5-7 minutes until it has thickened enough to coat the back of a spoon.
About 7 min
9
Remove the saucepan from the heat and stir in the salt, ground black pepper, and Dijon mustard.
About 1 min
Cook’s note: Removing the sauce from the heat prevents the cheese from becoming grainy or separating when you add it.
10
Add the grated cheddar cheese in batches, stirring after each addition until the cheese is melted and the sauce is smooth.
About 2 min
11
Add the drained macaroni to the cheese sauce and stir until everything is evenly coated.
About 1 min
12
Pour the mixture into the prepared baking dish and spread it out evenly.
About 1 min
13
In a small bowl, combine the panko breadcrumbs with the melted topping butter and mix until the crumbs are well-coated.
About 1 min
14
Sprinkle the buttered breadcrumbs evenly over the macaroni and cheese.
About 1 min
15
Bake in the preheated oven for 25 minutes, until the topping is golden brown and the sauce is bubbling around the edges.
About 25 min
16
Let the baked macaroni and cheese rest for 5 minutes before serving to allow the sauce to set slightly.
About 5 min

Per serving

Nutrition

54%Score

Calories: 510.7kcal
Protein: 22.5g
Carbs: 44.3g
Fat: 26.8g
Fibre: 1.4g
Sugar: 6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.