Ooey gooey on the inside and crispy on the top! This Classic Baked Mac & Cheese is a comforting, cheesy dish that is easy to make, with no fuss, and perfect for a family dinner.
I had a really bad craving for good ol’ simple mac and cheese, so I put on my thinking hat and started to work on a recipe for it. Buuuut what makes this recipe different from the thousands of mac and cheese recipes is its simplicity in ingredients. I refrained from using any other spices or herbs because I really wanted the cheeses to be the main standout ingredients. Sometimes, adding too many ingredients can mask the taste of the cheeses. Hence, use good quality cheese to truly enjoy this recipe. If you are in need of comfort and hugs in the form of mac and cheese, then go ahead and whip some up!
Classic Baked Mac & Cheese
Ingredients
- 300 g Pasta (Cellentani/Cavatappi/Corkscrew/Fusilli, Gemelli, Elbow)
- 14 g Unsalted Butter
- 2 tsp Vegetable Oil neutral tasting oil
- 50 g Unsalted Butter
- 30 g All Purpose Flour
- 400 ml Whole Milk
- 2 tsp Ground Black Pepper
- ½ cube Chicken Bouillon
- ½ tsp Salt
- 80 g Cheddar Cheese shredded
- 30 g Emmental Cheese shredded
- 45 g Goat Cheese shredded
Instructions
- Prepare the pasta and cook it al dente according to the instructions on the packet. It’s important not to overcook it, as it will bake further in the oven.
- While the pasta is cooking, mix all the cheeses together in a bowl until evenly combined. If you do not plan to bake the mac and cheese, half the amount of each cheese.
- Once the pasta is al dente, drain it using a strainer or colander. Add 14 grams of unsalted butter and mix until well combined to prevent the pasta from clumping together. Set aside.
- Preheat the oven to 180°C.
- In a pot over medium heat, add the vegetable oil and 50 grams of unsalted butter. Once the butter has melted, add the all-purpose flour and whisk constantly for one minute to form a roux.
- Slowly add the milk, whisking until smooth. Crumble the chicken stock cube finely with and add it along with ground black pepper and salt. Whisk again until well combined, ensuring no lumps remain. Add half of the cheese mixture (reserving the other half for topping before baking) and whisk until fully melted.
- Switch to a spatula and add the pasta to the cheese sauce. Mix well until evenly coated. At this point, you can enjoy a creamy stovetop mac and cheese. However, if you prefer the crispy, cheesy top of baked mac and cheese, continue with the next steps.
- Transfer the mac and cheese to a 30 x 20 cm casserole dish, spreading it evenly. Top with the reserved cheese mixture. Bake for 20–30 minutes or until golden brown on top.
- For an optional finishing touch, sprinkle with dried parsley before serving.
