There is something truly comforting and irresistible about a warm, bubbling dish of macaroni smothered in golden cheese. This Classic Baked Macaroni and Cheese Recipe takes that nostalgic favorite to another level with a luscious blend of mozzarella, cheddar, and red Leicester cheeses, perfectly balanced with a hint of English mustard for a gentle kick. Each bite is a celebration of creamy, chewy pasta, melty cheeses, and that exquisite crispy top that makes baked mac and cheese an absolute crowd-pleaser. Let me walk you through this recipe that has become a beloved staple in my kitchen and is guaranteed to become yours as well.
Ingredients You’ll Need
Making this iconic comfort food is easier than you think. The beauty lies in a short, simple list of ingredients that each bring something special — from the buttery richness to the perfect cheese blend that ensures the sauce is creamy, flavorful, and with just the right bite.
- 500 g Macaroni: Use good-quality pasta that holds up well in baking and soaks up the cheese sauce.
- 20 g Butter (for pasta): Tossing the cooked macaroni in butter prevents sticking and adds smoothness.
- 100 g Grated Mozzarella: For that irresistible stretch and subtle milky flavor.
- 100 g Grated Cheddar: Sharpness and depth that define classic mac and cheese.
- 50 g Grated Red Leicester: Adds a lovely color and slightly nutty undertone to the cheese mix.
- 50 g Butter (for roux): The base for a creamy, dreamy cheese sauce.
- 50 g Plain Flour: Helps thicken the sauce to a velvety texture.
- 600 ml Milk: Creamy liquid that turns the roux into a luscious sauce.
- 2 tsp English Mustard: A subtle kick that elevates the cheese flavors beautifully.
- 100 g Extra Grated Cheddar (for topping): Creates a golden, crispy crust that makes this dish unforgettable.
- 100 g Extra Grated Red Leicester (for topping): Enhances color and taste in every crunchy bite.
- Sea Salt and Freshly Ground Black Pepper: Season to taste and bring out all the rich flavors.
How to Make Classic Baked Macaroni and Cheese Recipe
Step 1: Preheat the Oven
Start by heating your oven to 180℃ fan/200℃/400F/Gas Mark 6. This ensures the baking dish is ready to give the mac and cheese that irresistible golden crust.
Step 2: Cook the Macaroni
Boil the macaroni in salted water but reduce the cooking time by two minutes from what the package suggests. This slight undercooking allows the pasta to finish cooking perfectly in the oven, absorbing the sauce without turning mushy. Once drained, toss the macaroni with 20 g of butter to keep the noodles separate and add a silky richness.
Step 3: Make the Cheese Sauce
Melt 50 g butter in a large saucepan over medium heat, then quickly stir in 50 g plain flour to form a smooth paste called a roux. Cook for a minute while stirring to get rid of that raw flour taste. Next, gradually whisk in 600 ml milk to keep the sauce completely lump-free. Keep stirring gently as it thickens until it coats the back of a spoon—this is your velvety canvas for the cheese flavors.
Step 4: Add Flavorful Touches
Into the thickened sauce, stir in 2 teaspoons of English mustard for a subtle tang that highlights the cheese without overpowering it. Then melt in the combined 100 g cheddar, 100 g mozzarella, and 50 g red Leicester. Finish with a pinch of sea salt and freshly ground black pepper—seasoning is key to balancing all the richness.
Step 5: Combine Pasta and Sauce
Fold the buttery macaroni into the cheese sauce until every piece is coated in creamy goodness, making sure the pasta basks in cheesy glory.
Step 6: Layer the Dish
Spoon half of the mac and cheese into a baking dish. Sprinkle a generous layer of half the grated mozzarella, cheddar, and red Leicester over the top. Add the remaining mac and cheese, then crown with the rest of the cheese. This layering will give you pockets of cheesy meltiness and a beautifully golden crust after baking.
Step 7: Bake to Perfection
Slide the dish into your preheated oven for 15 to 20 minutes. Watch as the cheese bubbles and turns a mouthwatering shade of golden brown. This final step adds a delightful textural contrast between the crunchy topping and the creamy interior.
How to Serve Classic Baked Macaroni and Cheese Recipe
Garnishes
A sprinkle of fresh parsley or chives brightens the dish visually and adds a lovely herbal note that cuts through the richness. For a bit of crunch, toasted breadcrumbs or crispy bacon bits make wonderful finishing touches.
Side Dishes
This Classic Baked Macaroni and Cheese Recipe pairs beautifully with light, fresh sides like crisp garden salad, steamed green beans, or roasted vegetables. The contrast helps balance the indulgent cheese sauce and keeps the meal feeling well-rounded.
Creative Ways to Present
To impress guests, try baking individual portions in ramekins to create charming personal-sized servings. Or turn the leftover mac and cheese into crispy fried balls or savory muffins for a fun twist that’s perfect for parties or lunchboxes.
Make Ahead and Storage
Storing Leftovers
Let the baked macaroni cool completely before covering it tightly with foil or plastic wrap. It will keep well in the fridge for up to three days, making it an easy, ready-to-reheat comfort meal.
Freezing
This dish freezes really well. Portion it into airtight containers and freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 180℃ (350℉) until warmed through to maintain that baked texture. Microwave works for a quick fix, but you’ll lose some of the crispy cheese top that makes this Classic Baked Macaroni and Cheese Recipe so special.
FAQs
Can I use gluten-free flour for the sauce?
Absolutely! Substitute plain flour with a gluten-free blend to make this recipe suitable for gluten intolerance. Just ensure the blend has a similar thickening power for the sauce to turn out creamy.
What’s the best cheese to use?
A mix of cheeses with different textures and flavors works best. Sharp cheddar gives depth, mozzarella adds stretch, and red Leicester offers a nutty sweetness and vibrant color. Feel free to experiment with your favorites.
Can I add other ingredients to the mac and cheese?
Yes! Many love adding cooked bacon, caramelized onions, or even veggies like broccoli or tomatoes to add flavor and nutrition without losing the classic appeal.
How can I make the topping extra crispy?
Sprinkle breadcrumbs mixed with a little melted butter over the cheese before baking to achieve a gorgeous golden, crunchy topping that contrasts beautifully with the creamy base.
Is it okay to prepare the dish ahead of time unbaked?
Definitely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes it a wonderfully convenient option for busy days or entertaining guests.
Final Thoughts
This Classic Baked Macaroni and Cheese Recipe is truly the heartwarming dish everyone needs in their culinary repertoire. Simple ingredients come together to create rich, cheesy magic that comforts and delights every time. Whether for family dinners or special occasions, it’s a recipe that invites smiles and second helpings—so grab your apron and start baking!
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Classic Baked Macaroni and Cheese Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Classic Macaroni Cheese recipe delivers a creamy, cheesy baked pasta dish made with a blend of mozzarella, cheddar, and Red Leicester cheeses. With a rich cheese sauce enhanced by English mustard and topped with a golden crust, it’s a comforting homemade favorite perfect for family meals.
Ingredients
Pasta
- 500 g Macaroni
- 20 g Butter (for tossing pasta)
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℃ fan/200℃ conventional/400°F/Gas Mark 6 to prepare for baking the macaroni cheese later.
- Cook macaroni: Boil the macaroni in a large pan of salted boiling water for 2 minutes less than the package instructions to ensure it holds texture after baking. Drain the pasta, then immediately stir in 20g butter to prevent sticking.
- Make roux: In a large saucepan over medium heat, melt 50g butter. Stir in 50g plain flour to form a paste and cook, stirring constantly, for 1 minute to eliminate raw flour taste.
- Create cheese sauce: Gradually whisk in 600 ml milk, stirring continuously to avoid lumps. Keep cooking gently until the sauce thickens and coats the back of a spoon.
- Season sauce: Stir in 2 teaspoons English mustard, 100g grated mozzarella, 100g grated cheddar, and 50g grated Red Leicester cheese. Season with a good pinch of sea salt and freshly ground black pepper to taste.
- Combine pasta and sauce: Add the cooked macaroni into the cheese sauce and stir well until evenly coated.
- Layer in baking dish: Spoon half of the macaroni and cheese mixture into a baking dish. Sprinkle half of the remaining grated mozzarella, cheddar, and Red Leicester cheeses evenly over the top.
- Add second layer: Add the remaining macaroni and cheese mixture over the cheese layer, then finish by sprinkling the rest of the grated cheddar and Red Leicester on top to form a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the top is golden and bubbling.
Notes
- Boil pasta slightly less than package instructions to prevent it becoming mushy after baking.
- Use a mix of cheeses for depth of flavor; feel free to adjust cheeses based on availability.
- The mustard adds a subtle tang that enhances the cheese sauce without overpowering.
- Ensure the cheese sauce thickens properly before combining with pasta to avoid a runny bake.
- For a crunchy topping, you can add breadcrumbs mixed with melted butter on top before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
