As someone who often juggles busy weeknights, I know how important a reliable, satisfying recipe can be, and nothing delivers quite like macaroni and cheese.
This classic dish has earned its place as a household favourite for good reason: it’s creamy, comforting, and endlessly versatile.
Whether you’re preparing a quick meal for the family or looking to master a traditional version with flair, this guide covers everything you need to know to get it just right.
What is Macaroni and Cheese?
Macaroni and cheese is a beloved comfort dish consisting of tender pasta, typically elbow macaroni, coated in a rich, creamy cheese sauce. It’s a classic meal that has stood the test of time, appearing in everything from home kitchens to gourmet menus.
Though commonly associated with American cuisine, variations of mac and cheese can be found globally, including in the UK, where it’s often baked to achieve a crisp, golden topping.
The traditional preparation involves making a roux with butter and flour, adding milk to form a béchamel, and then stirring in generous amounts of cheese to create a luscious sauce. The pasta is combined with the sauce and either served as-is or baked in the oven for a crisp finish.
Ingredients for Macaroni and Cheese Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Dried macaroni | 300g | Elbow pasta preferred |
| Unsalted butter | 40g | For the roux |
| Plain flour | 40g | For thickening the sauce |
| Whole milk | 500ml | Can be mixed with cream |
| Single cream (optional) | 100ml | For extra richness |
| Mature cheddar cheese | 200g | Grated |
| Mozzarella/Gruyère | 100g | Optional, for meltiness |
| Parmesan cheese | 50g | For topping |
| English mustard | 1 tsp | Enhances the cheese flavour |
| Ground nutmeg | A pinch | Optional, adds aroma |
| Breadcrumbs | 50g | Optional topping |
| Salt & Pepper | To taste | Adjust to your preference |
How Do I Make Classic Macaroni and Cheese at Home?
Creating a classic macaroni and cheese at home is easier than it may seem. The key lies in balancing the sauce with just the right texture and flavour.
I start with a traditional roux, butter, and flour cooked gently, to form the base of the cheese sauce. Then I add milk and slowly melt in the cheese to create a velvety, savoury finish.
Here’s how I usually break it down:
- Cook the pasta until just al dente; it will finish cooking in the oven.
- Prepare the roux, ensuring you don’t rush the process to avoid a floury taste.
- Add milk slowly, whisking constantly to avoid lumps.
- Melt the cheese into the sauce once it’s thickened.
- Combine pasta and sauce, stir well, then transfer to a baking dish.
- Top with breadcrumbs or extra cheese for added crunch.
- Bake until bubbling and golden.
Whether you’re after a creamy stovetop version or a golden baked one, the process is flexible. What matters is using quality ingredients and taking your time with the sauce.
How Do You Make a Creamy Cheese Sauce from Scratch?
Making a smooth and creamy cheese sauce is all about patience. The roux needs to cook just enough to eliminate the raw flour taste but not so much that it browns too deeply. Once that’s ready, the milk should be added gradually while whisking to keep the mixture lump-free.
Once thickened, reduce the heat before adding cheese to avoid a gritty texture. Melting the cheese slowly into the sauce helps it remain velvety.
Key tips I’ve learnt:
- Always whisk while adding milk to prevent clumps.
- Use room-temperature milk for better blending.
- Avoid over-boiling after adding the cheese, this can cause separation.
- Stir in mustard, pepper, or paprika at this stage for extra flavour.
A well-made sauce will cling to the pasta evenly, giving that signature creamy bite with every forkful.
What’s the Best Way to Bake Macaroni and Cheese for a Crispy Top?
While stovetop versions are great for speed, baked macaroni and cheese has a charm of its own. The contrast between the gooey interior and the crispy, golden topping is irresistible.
Here’s how I achieve the perfect bake:
- Use a ceramic or glass baking dish, metal pans heat too aggressively.
- After mixing pasta and sauce, spread it evenly in the dish.
- Add a layer of shredded cheese and seasoned breadcrumbs on top.
- Bake at 180°C (160°C fan) for 20–25 minutes until bubbling.
Optional finishes include:
- Drizzling melted butter over breadcrumbs for extra crunch.
- Adding herbs like thyme or parsley for freshness.
- Mixing in a dash of chilli flakes for a bit of heat.
This oven-baked version holds up well for leftovers and reheating too.
Can I Make Macaroni and Cheese on the Stovetop Only?
Absolutely. In fact, the stovetop method is ideal for weeknights when you’re short on time. It’s quicker and creates a creamier result without drying out the pasta.
Here’s my usual stovetop method:
- Cook the macaroni and drain, reserving a splash of pasta water.
- Prepare the cheese sauce separately using a roux.
- Combine the two in a large pan over low heat.
- Stir until fully coated. Add pasta water if it’s too thick.
Why choose stovetop?
- It’s faster, 15 minutes start to finish.
- The sauce , without drying out.
- You can serve straight from the pan, minimal washing up.
This is my go-to version for busy weekdays.
Is It Possible to Prepare a Healthier Version of Macaroni and Cheese?
Yes, and I often opt for a lighter take during the week without sacrificing too much flavour. Here are some healthy swaps:
- Wholewheat pasta for added fibre.
- Low-fat milk and reduced-fat cheese.
- Greek yoghurt instead of cream.
- Cauliflower purée mixed into the sauce for added nutrition.
Lightened Ingredient Swaps
- Use olive oil in place of butter.
- Add steamed broccoli or peas.
- Skip breadcrumbs or use wholegrain cereal crumbs.
Sample Nutrition Table (per serving – healthy version)
| Nutrient | Amount |
| Calories | 390 kcal |
| Protein | 21g |
| Carbohydrates | 48g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fibre | 6g |
| Sodium | 450mg |
Small changes can make a big impact without sacrificing taste.
What Are Common Mistakes to Avoid When Making Mac and Cheese?
Over the years, I’ve seen a few repeat mistakes that can ruin even the most promising mac and cheese:
- Overcooking pasta: It should be just underdone to avoid mushiness.
- Too much flour in roux: Can make sauce pasty.
- High heat when melting cheese: Causes grainy texture.
- Not enough seasoning: The dish can taste flat without mustard or nutmeg.
- Skipping fresh cheese: Pre-shredded cheese often contains anti-caking agents.
Remember, even the smallest details, like using room-temperature milk, can make a noticeable difference.
How Can I Store and Reheat Macaroni and Cheese Without Drying It Out?
To store:
- Cool completely before transferring to an airtight container.
- Keep in the fridge for up to 3 days.
- Freeze for up to 2 months.
To reheat:
- Add a splash of milk before microwaving or reheating on the stove.
- Cover with foil and bake if reheating in the oven.
- Avoid overcooking, just heat until warmed through.
Stirring in a little cream or butter also helps revive the texture.
Variations of Macaroni and Cheese Recipe
Nagi Maehashi’s Baked Macaroni and Cheese
From RecipeTin Eats, Nagi’s version includes a triple-cheese blend and garlic seasoning for extra savouriness. Her top tip is to allow the sauce to cool slightly before mixing it with the pasta to avoid splitting.
- Uses a combination of cheddar, mozzarella, and gruyère
- Bakes with a crunchy panko topping
- Includes a dash of onion powder and mustard
BBC Good Food’s Best-Ever Macaroni Cheese
A rich and indulgent recipe that includes double cream and a mix of cheeses. The technique focuses on ultra-slow cooking for maximum flavour development.
- Mixes cheddar and Parmesan
- Adds English mustard and Worcestershire sauce
- Uses full-fat milk and cream for luxurious texture
BBC Food’s Classic Macaroni Cheese
This recipe sticks to basics, perfect for beginners. A smooth cheese sauce with straightforward ingredients that’s ideal for family cooking.
- 3-ingredient cheese sauce
- Quick 30-minute bake
- Simple but full-flavoured
AllRecipes’ Simple Macaroni and Cheese
An American-inspired version that includes egg in the sauce for a custard-like finish. Best for those who enjoy a firmer, sliceable mac and cheese.
- Uses egg and evaporated milk
- Bakes firm and sets when cooled
- Great for potlucks
Delish’s Extra Cheesy Mac and Cheese
A deeply cheesy recipe that combines five types of cheese. It’s made for cheese lovers who want richness and melt.
- Fontina, cheddar, Gruyère, mozzarella, and Parmesan
- Cream and butter base
- Super gooey and indulgent
Tastes Better From Scratch Homemade Mac and Cheese
This variation focuses on balance, not overly rich, with a smooth sauce and gentle seasoning.
- Classic cheddar base
- Emphasises sauce-to-pasta ratio
- Kid-friendly and freezer-safe
Conclusion
Macaroni and cheese is far more than a quick dinner fix, it’s a timeless recipe that balances flavour, texture, and comfort in every bite. With the right technique and ingredients, even a simple version can taste extraordinary.
Whether baked or served straight from the pan, customised with extras or kept classic, this dish adapts to your table and lifestyle. I hope my recipe and insights inspire your next cosy, satisfying meal at home.
FAQs
Can I make macaroni and cheese ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before baking.
What’s the best cheese combination for flavour and melt?
A mix of sharp cheddar and creamy mozzarella or Gruyère works wonderfully.
How do I avoid a grainy cheese sauce?
Avoid boiling after adding cheese and melt it slowly over low heat.
How long should I bake macaroni and cheese?
Bake uncovered at 180°C for 20–25 minutes until golden and bubbling.
What’s the difference between béchamel and cheese sauce?
Béchamel is the base; cheese sauce is béchamel with cheese added.
Macaroni and Cheese Recipe
Ingredients
- 300 g Dried macaroni Elbow pasta preferred
- 40 g Unsalted butter For the roux
- 40 g Plain flour For thickening the sauce
- 500 ml Whole milk Can be mixed with cream
- Single cream optional 100ml For extra richness
- 200 g Mature cheddar cheese Grated
- 100 g Mozzarella/Gruyère Optional for meltiness
- 50 g Parmesan cheese For topping
- 1 tsp English mustard Enhances the cheese flavour
- Ground nutmeg adds aroma
- 50 g Breadcrumbs Optional topping
- Salt & Pepper To taste, adjust to your preference
Instructions
- Cook the pasta until just al dente; it will finish cooking in the oven.300 g Dried macaroni
- Prepare the roux, ensuring you don’t rush the process to avoid a floury taste.40 g Unsalted butter, 40 g Plain flour, Single cream
- Add milk slowly, whisking constantly to avoid lumps.500 ml Whole milk
- Melt the cheese into the sauce once it's thickened.200 g Mature cheddar cheese, 50 g Parmesan cheese, 100 g Mozzarella/Gruyère
- Combine pasta and sauce, stir well, then transfer to a baking dish.
- Top with breadcrumbs or extra cheese for added crunch.1 tsp English mustard, Ground nutmeg, 50 g Breadcrumbs, Salt & Pepper
- Bake until bubbling and golden.
