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Golden baked macaroni and cheese in a baking dish with a crisp breadcrumb topping and a creamy spoonful lifted out
American · Dinner

Baked Mac and Cheese with Crunchy Golden Crumbs

Tender macaroni in a smooth, sharp cheese sauce, baked until bubbling under a buttery, crisp breadcrumb topping. A comforting family dinner that is easy to make with everyday cheeses.

Published 29 Sep 2026

Prep20 min
Cook45 min
Total1 h 5 min
Serves6
DifficultyMedium
CuisineAmerican
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Ingredients

6 servings

Equipment: Large pot, medium saucepan, whisk, 23 x 33 cm (3 litre) baking dish, grater

Method

  1. Heat the oven to 190°C (170°C fan). Grease the baking dish lightly with butter.

  2. Bring a large pot of water to the boil and add 1 tablespoon salt. Cook the macaroni for 2 minutes less than the packet says, so it stays firm and finishes cooking in the oven.

  3. Drain the macaroni well and tip it into the baking dish. Do not rinse it.

  4. Melt 60 g butter in the saucepan over medium-low heat. Whisk in the flour, mustard powder, pepper, nutmeg and paprika, and cook for 1 to 2 minutes until it smells lightly nutty but has not browned.

  5. Add the milk a little at a time, whisking constantly to avoid lumps. Keep stirring over medium heat for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon.

  6. Take the pan off the heat. Stir in the cheddar and mozzarella a handful at a time until melted and smooth, then season with salt. The sauce should taste slightly salty, as the pasta will absorb some of it.

  7. Pour the sauce over the macaroni and stir to coat every piece. Spread it evenly in the dish.

  8. Mix the breadcrumbs with the melted butter and the 30 g grated cheddar. Scatter evenly over the top.

  9. Bake for 20 to 25 minutes until the sauce bubbles at the edges and the crumbs are deep golden.

  10. Rest for 5 to 10 minutes so the sauce thickens slightly. Sprinkle with parsley and serve hot.

Cooking tips

  • Grate the cheese yourself from a block. Pre-shredded cheese has anti-caking coatings that can make the sauce grainy.
  • Use room-temperature or slightly warmed milk to help the sauce stay smooth.
  • Undercook the pasta slightly. It keeps softening in the sauce while baking and will turn mushy if fully cooked first.
  • Remove the sauce from the heat before adding cheese, since overheated cheese turns oily and stringy.

Substitutions

  • Use any short pasta such as penne, shells or fusilli instead of macaroni.
  • If sharp cheddar is hard to find, use regular cheddar and add 50 g grated Parmesan or processed cheese slices for more flavour.
  • Swap fresh breadcrumbs with crushed cornflakes or crushed plain crackers for the topping.
  • Use 1 tsp Dijon mustard or a pinch of cayenne if you do not have mustard powder.

Serve with

"Serve with a crisp green salad dressed with lemon and olive oil, or with roasted broccoli or tomatoes to balance the richness. Grilled chicken or a squeeze of hot sauce also works well on the side."

Storage

Cool completely within 2 hours. Keep covered in the fridge for up to 3 days. Freeze portions in airtight containers for up to 2 months.

Reheating

Add a splash of milk, cover with foil and warm in a 160°C oven for 15 to 20 minutes until hot throughout, or microwave single portions with a spoonful of milk, stirring halfway. Thaw frozen portions in the fridge overnight first.

Nutrition per serving, estimated

640kcal
27 gProtein
63 gCarbs
31 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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American & Continental recipes DinnerPastaVegetarianFamily Meals
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