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Baked Mac and Cheese

Creamy baked mac and cheese with sharp cheddar and Gruyère, topped with a crunchy paprika breadcrumb crust.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 450 g elbow macaroni
  • 60 g butter
  • 40 g plain flour
  • 1 tsp mustard powder
  • 750 ml whole milk warmed
  • 300 g sharp cheddar grated
  • 100 g Gruyère or Monterey Jack grated
  • 1/2 tsp smoked paprika
  • 60 g panko breadcrumbs
  • 1 tbsp melted butter
  • Salt and black pepper

Method
 

  1. Heat the oven to 190°C. Cook the macaroni for 2 minutes less than the packet time and drain.
  2. Melt the butter, stir in the flour and mustard powder and cook for 1 minute.
  3. Whisk in the milk gradually and cook for 5 minutes until thick.
  4. Take off the heat and stir in the cheeses until melted. Season.
  5. Mix with the macaroni and pour into a baking dish.
  6. Toss the panko with the melted butter and paprika, scatter over, and bake for 20–25 minutes until golden.

Notes

Grate your own cheese. Pre-grated cheese contains anti-caking agents that make the sauce grainy.