Cook and Scale
Baked Macaroni and Cheese
4 servings · 60 min total
Macaroni bound in a sharp cheddar sauce and baked under a buttered breadcrumb crust until it bubbles at the edges. The American side dish everything else orbits.
Ingredients
- 350 g macaroni
- 70 g butter
- 45 g wheat flour
- 7½ dl milk
- 350 g cheddar, coarsely grated
- 1 tsp Dijon mustard
- ½ tsp onion powder
- ¼ tsp ground nutmeg
- ½ tsp black pepper
- 1 tsp salt
- 60 g breadcrumbs
Contains: Gluten, Milk, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the pasta underdone — Heat the oven to 190°C and butter a 25 x 20 cm baking dish. Boil the macaroni in well-salted water for 2 minutes less than the packet says, so it is still firm, then drain it well.
- 2.
Cook out the roux — Melt 50 g of the butter in a heavy saucepan over medium heat, whisk in the flour and cook the roux for 2 minutes, stirring, until it smells biscuity but has taken on no colour.
- 3.
Whisk in the milk — Pour in the milk a little at a time, whisking smooth between additions, then simmer for 7-8 minutes, stirring, until the sauce thickly coats the back of a spoon and no longer tastes of raw flour.
- 4.
Melt in the cheddar — Take the pan off the heat and stir in 300 g of the cheddar a handful at a time, letting each melt before adding more. Season with the mustard, onion powder, nutmeg, black pepper and salt.
- 5.
Combine and crumb the top — Fold the drained macaroni through the sauce until every tube is coated and tip it into the dish. Toss the breadcrumbs with the remaining 20 g butter, melted, and scatter them over with the last of the cheddar.
- 6.
Bake until bubbling — Bake for 25-30 minutes, until the sauce bubbles up at the edges and the crust is deep golden and crisp. Let it stand for 10 minutes before serving so it sets enough to spoon out cleanly.