Let’s be honest, is there anything more comforting than a warm, bubbling dish of mac and cheese? It’s the hug-in-a-bowl we all crave. But it’s time to move beyond the powdered cheese packet. This recipe for real, from-scratch baked macaroni and cheese is a game-changer. It’s incredibly rich, deeply cheesy, and topped with golden, crunchy breadcrumbs. The secret is a simple, elegant béchamel sauce infused with bay leaf, creating a depth of flavor that makes every bite pure bliss. Get ready to fall in love with this timeless classic all over again.
Ingredients
• 1 lb / 450 g elbow, shell, or other short pasta
• 4 tbsp / 57 g unsalted butter, divided
• 3 tbsp / 24 g all-purpose flour
• 2 ½ cups / 590 ml milk
• 2 bay leaves
• 1 ½ cups / 170 g grated sharp cheddar or Emmental cheese
• ½ cup / 50 g freshly grated Parmesan cheese
• ½ cup / 60 g bread crumbs, preferably fresh
• Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. In a small saucepan, gently heat the milk and bay leaves over medium-low heat until small bubbles form around the edges, about 5 minutes. Remove from heat and let the bay leaves infuse the milk.
3. Cook the pasta in the boiling water until it’s just shy of al dente—it should still have a noticeable bite. Drain the pasta, give it a quick rinse with cool water to stop the cooking, and set it aside in a large bowl.
4. In a medium saucepan, melt 3 tablespoons of the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for about 3-5 minutes to create a light brown roux.
5. Remove the bay leaves from the milk. Gradually whisk the warm milk into the roux, a little at a time, ensuring the sauce is smooth before adding more. Continue until all the milk is incorporated and the sauce is thick and creamy.
6. Remove the sauce from the heat and stir in the grated cheddar until completely melted and smooth.
7. Pour the cheese sauce over the cooked pasta. Add the Parmesan cheese, a generous pinch of salt, and a few grinds of black pepper. Stir everything together until the pasta is evenly coated.
8. Grease a 9×13-inch (or similar) baking dish with the remaining 1 tablespoon of butter. Pour the pasta mixture into the dish and spread it evenly.
9. Sprinkle the bread crumbs liberally over the top. Bake for 15-20 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown and crispy. Let it rest for a few minutes before serving hot.
Nutritional Information
• Calories: 550 kcal
• Protein: 25 g
• Fat: 28 g
• Carbohydrates: 50 g
• Note: is an estimate per serving and may vary.
Pro Tips
• for the Best Mac and Cheese
• Slightly undercook your pasta. It will finish cooking in the oven, and this prevents it from becoming mushy.
• Grate your own cheese. Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. A block of cheese will melt much more smoothly.
• Use a blend of cheeses for more complex flavor. Try mixing a sharp cheddar with a creamy Gruyère, or add a little smoked Gouda for a new twist.
• Don’t skip the roux. Cooking the flour and butter for a few minutes removes the raw flour taste and is the key to a thick, stable cheese sauce.
