If you’ve ever craved that warm, comforting hug of cheesy pasta, then this Classic Baked Macaroni and Cheese Recipe is exactly what your heart and stomach have been waiting for. Imagine tender macaroni bathed in a luxuriously creamy cheese sauce made from a blend of mozzarella, cheddar, and red Leicester cheeses, all baked to golden bubbly perfection. This dish strikes the perfect balance between simple ingredients and indulgent flavor, making it a timeless crowd-pleaser for family dinners, cozy nights, or whenever you want a little extra comfort food magic.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients is the first step toward creating this unforgettable Classic Baked Macaroni and Cheese Recipe. Each one plays a vital role: the macaroni brings the perfect bite, the butter and flour create a smooth roux for the sauce, and the trio of cheeses delivers rich color, depth, and irresistible creaminess.
- 500 g Macaroni: The classic pasta base holds the sauce beautifully and provides that delightful chewy texture.
- 20 g Butter: Added to the pasta after cooking to prevent sticking and add a hint of richness.
- 100 g Grated Mozzarella: Melts into a stretchy gooey layer adding luscious texture.
- 100 g Grated Cheddar: Adds sharpness and depth of flavor, essential for true mac and cheese.
- 50 g Grated Red Leicester: Brings a subtle nutty taste and brilliant orange hue.
- 50 g Butter (for sauce): Combined with flour to make a velvety roux that thickens the cheese sauce.
- 50 g Plain Flour: Essential for thickening the sauce without lumps.
- 600 ml Milk: Creates the creamy base of the sauce, lending smoothness and richness.
- 2 tsp English Mustard: Adds a gentle spicy kick that elevates the cheese flavors.
- Sea Salt and Freshly Ground Black Pepper: To season perfectly, balancing and enhancing all the tastes.
How to Make Classic Baked Macaroni and Cheese Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 180℃/200℃/400°F, Gas Mark 6. This ensures that your macaroni and cheese will bake evenly, developing that golden, bubbling crust everyone loves.
Step 2: Prepare the Macaroni
Boil the macaroni in salted water, but here’s the trick: cook it for 2 minutes less than package instructions say. This slight undercooking keeps the pasta perfectly al dente even after baking. Once drained, toss it immediately with 20 g of butter to keep the noodles from sticking and to add a subtle richness.
Step 3: Make the Cheese Sauce
This stage is where the magic happens. Melt 50 g of butter over medium heat and stir in 50 g of plain flour to make a smooth paste, or roux. Cook for about a minute, stirring constantly to avoid browning. Then, slowly pour in 600 ml of milk while whisking to prevent lumps. Keep stirring over heat until the sauce thickens enough to coat the back of a spoon—that silky, creamy texture is what you’re after.
Step 4: Add Flavor and Cheese
Now it’s time to stir in the 2 teaspoons of English mustard along with the cheeses: 100 g cheddar, 100 g mozzarella, and 50 g red Leicester. Season with generous pinches of sea salt and freshly ground black pepper. The mustard cuts through the richness just enough, bringing the flavors alive.
Step 5: Combine Pasta and Sauce
Fold your perfectly cooked macaroni into the cheese sauce gently, making sure every macaroni piece gets coated with that luscious cheese.
Step 6: Build the Baked Layers
Transfer half of this cheesy macaroni mixture into a baking dish. Sprinkle half of the blended grated mozzarella, cheddar, and red Leicester over the top for an extra cheesy layer. Add the remaining macaroni and finish with the rest of the cheese on top – this layering guarantees a heavenly crust and gooey filling.
Step 7: Bake to Golden Perfection
Pop it into the oven for 15 to 20 minutes until the cheese on top turns beautifully golden and bubbling, irresistible to the eyes and nostrils alike.
How to Serve Classic Baked Macaroni and Cheese Recipe
Garnishes
For that final touch, sprinkle chopped fresh parsley or chives over the top to add a burst of color and fresh flavor. A light dusting of smoked paprika or a few crunchy breadcrumbs tossed with a touch of melted butter can add delightful texture contrast.
Side Dishes
This Classic Baked Macaroni and Cheese Recipe pairs beautifully with crisp green salads, roasted vegetables, or even some tangy pickles. The freshness and acidity balance out the creamy, cheesy heaviness perfectly, turning your meal into a well-rounded experience.
Creative Ways to Present
Try portioning the macaroni and cheese into individual ramekins for a charming single-serving presentation. Alternatively, serve it alongside some BBQ pulled pork or grilled chicken for a hearty feast that’s sure to impress guests or family alike.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge. They’ll stay tasty for up to three days. The flavors often deepen overnight, making the next-day meal just as satisfying.
Freezing
You can freeze this Classic Baked Macaroni and Cheese Recipe either before baking or after cooling fully. Freeze in a suitable container for up to one month. Just thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat gently in the oven at around 160℃/320°F until warmed through to avoid drying out. If microwaving, cover loosely and stir halfway through to ensure even heating and creamy consistency.
FAQs
Can I use other types of pasta instead of macaroni?
Absolutely! While macaroni is classic, small pasta shapes like shells or penne work wonderfully too. Just ensure they cook to al dente and hold sauce well.
Is it possible to make this recipe vegetarian?
Yes, this recipe is already vegetarian as it contains no meat or meat-based ingredients. Just double-check that your cheese is free from animal rennet if you want to keep it strictly vegetarian.
How can I make this dish creamier?
Adding a splash of cream along with the milk or stirring in a bit of cream cheese can enhance creaminess. Also, using a mix of cheeses that melt well like mozzarella and cheddar helps create that luscious texture.
What if I don’t have English mustard?
If you don’t have English mustard, you can substitute with a small amount of Dijon or yellow mustard. It adds a similar zing without overpowering the cheese.
Can I add extras like bacon or vegetables?
Definitely! Crispy bacon bits, sautéed mushrooms, or steamed broccoli make fantastic add-ins that bring additional flavors and textures to this Classic Baked Macaroni and Cheese Recipe.
Final Thoughts
There’s something undeniably comforting and joyful about making and sharing this Classic Baked Macaroni and Cheese Recipe. Its creamy, cheesy layers and golden crust never fail to bring smiles to the table. Whip this up anytime you want a nostalgic taste of home-cooked goodness that’s guaranteed to satisfy and impress. Trust me, once you try it, it’ll become a dish you’ll want to make over and over!
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Classic Baked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This classic macaroni cheese recipe features a creamy, cheesy sauce combined with tender pasta and a golden baked cheese topping. It’s a comforting, crowd-pleasing dish perfect for family dinners or as a hearty side. Made with a blend of mozzarella, cheddar, and red Leicester cheeses, and enhanced with English mustard for a subtle tang, this dish is creamy, flavorful, and baked to perfection with a crispy topping.
Ingredients
Pasta
- 500 g Macaroni
- 20 g Butter
Cheese Sauce
- 50 g Butter
- 50 g Plain flour
- 600 ml Milk
- 2 tsp English mustard
- 100 g Grated mozzarella
- 100 g Grated cheddar
- 50 g Grated red Leicester
- Sea salt and freshly ground black pepper, to taste
Topping
- 100 g Grated cheddar
- 100 g Grated red Leicester
Instructions
- Preheat the Oven: Set your oven to 180℃ (350℉), or 200℃ (400℉) if using a fan oven, Gas Mark 6. This will ensure it’s ready for the final bake to melt and brown the cheese topping perfectly.
- Cook the Macaroni: Boil the macaroni in a large pan of salted water for about 2 minutes less than the package instructions to keep it slightly firm. Drain the pasta, then immediately stir in 20 g butter to prevent the macaroni from sticking together.
- Make the Roux Base: In a large saucepan over medium heat, melt 50 g butter. Quickly stir in 50 g plain flour to create a smooth paste (roux). Cook the roux for about 1 minute, stirring constantly to avoid browning.
- Add Milk to Form Sauce: Gradually whisk in 600 ml milk, ensuring the mixture stays smooth and free of lumps. Keep stirring and cook over medium heat until the sauce thickens enough to coat the back of a spoon.
- Incorporate Mustard and Cheese: Stir in 2 teaspoons of English mustard, followed by 100 g grated mozzarella, 100 g grated cheddar, and 50 g grated red Leicester cheese. Season with a pinch of sea salt and freshly ground black pepper, mixing until the cheese fully melts into the sauce.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure all pasta is evenly coated with the creamy mixture.
- Layer the Dish: Spoon half of the macaroni and cheese mixture into a baking dish. Sprinkle half of the remaining grated cheese blend (cheddar and red Leicester) over the top.
- Repeat Layering: Add the rest of the macaroni and cheese on top, then finish by spreading the remaining grated cheddar and red Leicester as a final topping.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes. Bake until the cheese topping is melted, bubbly, and golden brown for a delicious crust.
Notes
- Boiling the macaroni slightly underdone ensures it doesn’t become mushy after baking.
- Using a blend of cheeses like mozzarella, cheddar, and red Leicester adds depth of flavor and texture.
- English mustard adds a subtle tang that enhances the cheesiness without overpowering the dish.
- For a crispier top, you can broil the dish for 1-2 minutes after baking but watch carefully to avoid burning.
- This dish can be prepared ahead and refrigerated; bake just before serving adding a few extra minutes if baking from cold.
