Baked Mac Cheese Classic

There's something about the smell of butter and flour coming together in a pan that stops me mid-thought every time I make this. My roommate once described my baked mac and cheese as tasting like a warm hug, and I haven't been able to think of it any other way since. This isn't fancy or fussy—it's the kind of dish that makes people go quiet at the dinner table, forks moving steadily, nobody wanting to be the first to stop eating. That's when you know you've made something right.

I made this for my partner's family dinner once, and their grandmother asked for the recipe before dessert even came out. That moment—when someone who's cooked for fifty years wants your recipe—is when you realize the small choices actually matter. The mustard adds a subtle depth that keeps people guessing, and nobody can quite put their finger on what makes it different from the mac and cheese they've eaten a hundred times before.

Ingredients

• Elbow macaroni (400 g): Stick to this shape—it holds the sauce in every bite and gets crispy at the edges when baked.
• Unsalted butter (60 g for sauce, 30 g for topping): Don't skip the unsalted version or your salt balance will be off. Keep one portion separate for the breadcrumb topping.
• All-purpose flour (40 g): This is your thickener; don't brown it or the sauce will taste bitter.
• Whole milk (750 ml): Room temperature milk whisks in more smoothly than cold, and you'll have fewer lumps to fight.
• Dijon mustard (1 tsp): This is the secret—it brightens the cheese without adding heat, and most people won't know it's there.
• Garlic powder and onion powder (1/2 tsp each): These replace fresh versions because they dissolve evenly throughout the sauce without grainy bits.
• Salt and black pepper: Taste as you go; cheese can hide saltiness until you bite into a particularly concentrated spot.
• Sharp cheddar cheese (250 g, grated): The sharpness cuts through the cream and keeps the flavor from feeling one-note.
• Gruyère cheese (100 g, grated): This is what makes it taste like you know what you're doing; it adds a nutty undertone that transforms the dish.
• Panko breadcrumbs (60 g): Panko stays crunchier longer than regular breadcrumbs, so your leftovers won't turn mushy.
• Parmesan cheese for topping (30 g, grated): Grate it fresh—pre-grated versions have anti-caking agents that prevent it from browning properly.

Instructions

Set the stage:

Preheat your oven to 180°C and grease your baking dish while the oven climbs to temperature. This small act of preparation means you're never scrambling at the last minute.

Cook the pasta right:

Boil your salted water and cook the macaroni until it's just al dente—tender but with the slightest resistance when you bite it. Remember that it will cook a little more in the oven, so don't go soft now.

Make the roux:

Melt butter over medium heat, then whisk in flour constantly for 1-2 minutes until it smells nutty and looks like wet sand. This is your foundation, and you'll know it's ready when it bubbles gently at the edges but doesn't brown.

Build the sauce:

Pour in the milk slowly while whisking, watching it transform from streaky to silky. It should take about 5-7 minutes to thicken enough to coat the back of a spoon.

Season with intention:

Stir in the mustard, garlic powder, onion powder, salt, and pepper while the sauce is still hot so everything dissolves evenly. This is when the dish goes from good to unforgettable.

Melt in the cheese:

Remove from heat and add the cheddar and Gruyère, stirring until completely smooth and creamy. The residual heat is enough to melt everything without making the cheese separate or become grainy.

Bring it together:

Fold the drained pasta into the cheese sauce gently but thoroughly, then pour everything into your prepared baking dish. You want every piece of pasta coated, but you're not looking to pulverize anything.

Create the crust:

Mix panko, melted butter, and fresh Parmesan in a small bowl, then sprinkle evenly over the top. The butter helps the breadcrumbs brown, and the Parmesan adds a salty punch.

Bake until golden:

Bake uncovered for 20-25 minutes until the top is deep golden and you can see the sauce bubbling up at the edges. The bubbling tells you the heat has reached all the way through.

Let it settle:

Give it 5-10 minutes of rest before serving so it sets up just enough to serve cleanly without losing that creamy interior.

Pin this

My best version of this dish came from a mistake—I once added the milk too fast and created lumps, then just kept whisking and whisking instead of giving up. The patience paid off, and the texture ended up silkier than when I'd done it perfectly. Sometimes the dish teaches you more when something goes slightly wrong.

Why the Two-Cheese Approach Works

Using just cheddar would give you a one-dimensional saltiness, but Gruyère brings this subtle, almost sweet nuttiness that makes people ask what's different. The sharp cheddar provides the backbone—that familiar, bold cheese flavor—while Gruyère whispers in the background and adds sophistication without announcing itself. Together they create depth that tastes richer than the sum of their parts.

Customizing Without Losing the Soul

If you want to swap the Gruyère for something else, mozzarella will give you a creamier texture but less complexity, while Monterey Jack leans toward sweetness. A pinch of cayenne powder stirred into the sauce creates a subtle heat that only reveals itself on the finish. For something heartier, cook bacon separately and crumble it through, or sauté mushrooms and spinach so they've released their moisture before mixing in—soggy vegetables will water down your sauce.

• If you're adding vegetables, cook them first and pat them dry so they don't add unwanted moisture to the final dish.
• The mustard can be increased slightly if you like a more pronounced savory note, but go slow—it's easy to overpower.
• Leftovers actually improve on the second day because the flavors continue melding, and the crust stays crispy if you reheat gently in a 160°C oven.

When to Serve This and What to Pair It With

This dish is at its best served immediately, straight from the oven, still steaming and with that crust at peak crunch. A sharp green salad with lemon vinaigrette cuts through the richness beautifully, and if you're feeling celebratory, a glass of Chardonnay with its slight oak picks up on the nuttiness of the Gruyère.

Pin this

There's a reason this dish has stayed the same for generations—it works. Every time you make it, you're adding to a long line of people who found comfort in the same combination of butter, cheese, and pasta.

Recipe Questions & Answers

→ How do I achieve a smooth cheese sauce?

Whisk butter and flour together over medium heat until bubbling but not browned, then gradually add milk while whisking until thickened before adding cheese.

→ Can I substitute the cheeses?

Yes, Gruyère can be replaced with mozzarella or Monterey Jack for a milder flavor without compromising creaminess.

→ What is the best pasta to use?

Elbow macaroni is traditional, offering perfect size and shape to hold the creamy sauce well.

→ How do I get a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and Parmesan, then spread evenly before baking until golden and crunchy.

→ Can spices enhance the dish?

Adding Dijon mustard, garlic powder, onion powder, and a pinch of black pepper layers subtle savory notes into the sauce.

→ How long should the dish rest after baking?

Allow it to rest for 5–10 minutes to let the sauce thicken and flavors meld before serving.