The Crown Jewel of Comfort Chefs Ultimate Baked Mac Cheese

The Crown Jewel Of Comfort Chefs Ultimate Baked

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 to 8 generous servings

Ingredients:

• 450 g (1 pound) Elbow Macaroni or Cavatappi pasta
• 3 Litres water
• 1 tbsp Salt (for boiling water)
• 8 tbsp (115 g / 1 stick) Unsalted Butter
• 8 tbsp (90 g / ½ cup) All-Purpose Flour (plain flour)
• 1 Litre (4 cups) Whole Milk (full-fat), warmed slightly
• 1 tsp English or Dijon Mustard
• ½ tsp Freshly Grated Nutmeg
• 1 tsp Kosher Salt
• ½ tsp Freshly Ground Black Pepper
• 250 g (8 oz) Extra Sharp Cheddar Cheese, freshly grated (divided)
• 250 g (8 oz) Gruyère Cheese, freshly grated (divided)
• 2 tbsp Unsalted Butter, melted
• 120 g (2 cups) Panko Breadcrumbs
• 3 tbsp Fresh Parsley, chopped finely
• Pinch of Kosher Salt and Black Pepper

Instructions:

• Preheat oven to 190°C (375°F). Grease a 9x13 inch casserole dish. Bring salted water to a rolling boil. Cook the macaroni al dente, subtracting 1 minute from the minimum package time. Drain the pasta immediately and set aside.
• In a large saucepan, melt the 8 tbsp butter over medium heat until foamy. Whisk in the flour constantly for 2-3 minutes to create the roux, cooking until slightly nutty and pale blonde. Gradually pour in the warm milk, whisking continuously until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens considerably (Béchamel sauce). Remove from heat.
• Stir the Dijon mustard, nutmeg, salt, and pepper into the Béchamel. Add 90% of the combined grated Cheddar and Gruyère cheese (reserving 10% for the middle layer). Stir gently until the cheese is fully melted and incorporated, creating the smooth Mornay sauce. Do not boil the sauce after adding the cheese.
• Add the drained pasta to the Mornay sauce and stir well until fully coated. Pour half of the mac and cheese mixture into the prepared casserole dish. Sprinkle the reserved 10% of the grated cheese over this bottom layer. Top with the remaining mac and cheese mixture.
• In a small bowl, combine the melted butter, panko breadcrumbs, chopped parsley, salt, and pepper. Toss to coat evenly. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake for 20 minutes, or until the topping is golden brown, bubbling around the edges, and heated through completely. Let rest for 5–10 minutes before serving.

Nutrition Facts

Calories:715 kcal

Protein:32 g

Fat:45 g

Carbs:45 g

Fiber:3 g

Sodium:850 mg

Recipe Info

Category:Main Course

Cuisine:American

The Quest for Proper Mac: Ditching the Grainy Sauce

Right then, listen up. Have you ever tried to make Baked Mac & Cheese only for the sauce to split, leaving you with dry noodles and utter disappointment? Oh my gosh, I have! It’s honestly the worst kitchen failure, isn't it? We are ditching those grainy, split sauces forever with this recipe.

This is the creamy baked mac and cheese recipe you’ve been dreaming of, a real life-changer, I promise you.

This version is what I call the Chef's ultimate baked macaroni and cheese because it uses proper technical skill but feels totally down-to-earth.

It’s the ultimate comfort food casserole , simple as that. We ditch the pre-shredded stuff and use a brilliant combination of melting cheeses.

The fantastic balance of Gruyere and sharp cheddar mac and cheese gives us that necessary depth and tang.

Elevating a Classic Bake

This dish is essentially a very posh Traditional English mac and cheese bake . It takes about 65 minutes total, which is nothing for the best macaroni and cheese casserole dish recipe you’ll ever try.

The difficulty is medium, mostly because you need to focus on how to make lump-free cheese sauce (Béchamel) . If you can whisk for five minutes without giving up, you’ll be absolutely grand.

We are aiming for a silky smooth Mornay sauce recipe for mac and cheese before we even get near the oven.

I always tell people the secret is steady whisking and warm milk—I learned that the hard way after ruining enough flour-clumped messes to sink a ship, you know?

Why This Mac Hits Different

Why bother with all the whisking and grating? Because the finished result is pure magic. It has that lush, velvety centre, but the top boasts an incredible, savoury crunch.

We are finishing it with a crispy homemade mac and cheese with panko crust that is essential. Honestly, that crunchy texture against the creamy pasta is just divine.

This recipe is incredibly versatile, too. It’s perfect for Sunday lunch, or when you just need a huge, cheesy hug after a tough week.

If you’re feeling extra cheeky, it’s absolutely brilliant when you incorporate the baked mac and cheese with bacon variation right into the mixture.

Now, let’s grab those ingredients and get this proper comfort food on the go.

The Shopping List and Your Toolkit: Getting the Job Done Right

Right, let’s talk brass tacks. We need the proper ingredients and kit to build this magnificent thing. Forget sad, packet stuff.

This recipe is the bee's knees. We are making the Chef's ultimate baked macaroni and cheese . It’s the king of ultimate comfort food casserole dishes, honestly.

My nan always said, "Good food starts with good kit." She wasn't wrong, was she?

Top Quality Ingredients: The Magic Makers

You need to promise me one thing first. Grate your own cheese. Pre-shredded stuff ruins the sauce. It clumps up and just stops the melting process.

For the ultimate creamy baked mac and cheese recipe , quality matters.

You’ll need 450 g (1 pound) of elbow macaroni. Don't overcook it! For the roux base, grab 8 tbsp (115 g) of unsalted butter and 8 tbsp (90 g) of plain flour.

The star duo is the cheese: 250 g of Extra Sharp Cheddar and 250 g of gorgeous Gruyère. This specific Gruyere and sharp cheddar mac and cheese blend is sublime.

Seriously, buying the good stuff makes this a proper traditional English mac and cheese bake .

Seasoning Secrets and Substitutions

Making the Mornay sauce recipe for mac and cheese is where the flavor depth comes in. You must whisk constantly to master how to make lump-free cheese sauce (Béchamel) .

Don't be shy with the aromatics. Dijon mustard is a must— 1 tsp of it cuts through the richness beautifully.

But the true secret weapon? Nutmeg. Just ½ tsp freshly grated. I once skipped it, thinking "nah," and the whole dish tasted flat.

Never again! If you fancy a deeper flavour, the baked mac and cheese with bacon variation often benefits from a pinch of smoked paprika.

Use whole milk, please. Skimmed milk makes the sauce weak and watery.

Your Kitchen Kit Checklist

You don't need fancy gadgets here. Just basic, decent kitchen kit. A sturdy whisk is crucial for the roux. Honestly, investing in a decent one changes the game.

A box grater for the cheese is non-negotiable.

You need a big saucepan for the Béchamel and, of course, the 9x13 inch (23x33 cm) Casserole Dish . This size is perfect for the best macaroni and cheese casserole dish recipe .

If you want that crunchy, gorgeous homemade mac and cheese with panko crust , you just need a small bowl for mixing the crumbs.

Keep it simple, yeah? That comforting, perfect Baked Mac & Cheese awaits!

The Crown Jewel of Comfort: Getting Your Prep Sorted (A Proper Job)

Right then, you are aiming for the Chef's ultimate baked macaroni and cheese . Forget those packets! This is proper cooking.

This is the ultimate comfort food casserole . Honestly, making a magnificent Baked Mac & Cheese isn't hard. The secret is the prep.

Mise en Place is Your Best Mate

My first mistake years ago? Grating the cheese last. Don't be like me! Before the hob even comes on, get your mise en place done.

That means everything measured and ready. Critically, grate your own Gruyere and sharp cheddar mac and cheese . Pre-shredded stuff has starch.

Starch means a grainy sauce. We want smooth!

Also, please warm your milk slightly. I used to use cold milk and the roux would seize up faster than a startled mouse.

Warm milk is the key to how to make lump-free cheese sauce (Béchamel) . Trust me on this.

Mastering the Smooth, Creamy Sauce

Now we are making the sauce. This is the heart of the dish. Melt your 8 tbsp of butter and whisk in the 8 tbsp of flour.

You are making the roux. Whisk constantly for 2– 3 minutes . You need to cook out that raw flour taste.

It should smell nutty, like popcorn.

Next, slowly pour in the warm milk. I mean slowly . Pour a splash, whisk hard until it’s smooth. Then pour a little more.

Keep whisking until it’s thick enough to coat the back of a spoon. This is your Béchamel.

The Secret Ingredient: Mornay

Once off the heat, stir in the mustard and that tiny pinch of nutmeg. Oh my gosh, nutmeg changes everything! It elevates the cheese flavour.

Now we create the Mornay sauce recipe for mac and cheese . Add 90% of your cheese. Stir it gently. Do not boil the sauce after adding the cheese , or it will split.

We want silky, creamy baked mac and cheese recipe results.

Assembly and The Crunchy Lid

Drain your pasta. It should be undercooked— al dente —by about 1 minute. Combine it with the sauce in your best macaroni and cheese casserole dish recipe .

We’re talking about a rich, dense Traditional English mac and cheese bake .

Toss 120g of Panko with 2 tbsp melted butter and parsley. This homemade mac and cheese with panko crust is essential. Sprinkle it over the top.

Bake it at 190° C ( 375° F) for 20 minutes . Look for bubbling edges and a golden crust. That’s it! You've avoided common mistakes and created a masterpiece.

If you fancy a change next time, try the baked mac and cheese with bacon variation —it’s brilliant for a Sunday roast side! Bob's your uncle.

The Afterparty: Serving, Storing, and Tweaks

You’ve mastered the How to make lump-free cheese sauce (Béchamel) and created the Chef's ultimate baked macaroni and cheese . Now what? This is the fun part.

A masterpiece like this deserves to be served properly, and if you're lucky enough to have leftovers, you need to know how to save that gorgeous creamy baked mac and cheese recipe .

Plating Up the Proper Job

This dish is rich, mate. Seriously rich. That blend of sharp Gruyere and sharp cheddar mac and cheese is heavy duty, so you need something bright to cut through it.

Think light and tangy. I always serve this ultimate comfort food casserole with a simple rocket salad dressed in a sharp lemon vinaigrette.

It’s like a palate cleanser between mouthfuls of cheesy goodness. For a real Traditional English mac and cheese bake feel, serve alongside some crunchy pickled onions.

Trust me, the tang is a perfect counterpoint to the velvet sauce and the crisp Homemade mac and cheese with panko crust .

Beverages? A cold dry cider is the bee’s knees, or a crisp Chardonnay.

Keeping the Leftovers Lovely

If you manage to have any of this magnificent Baked Mac & Cheese left (which never happens in my house), pop it straight into an airtight container in the fridge.

It keeps brilliantly for up to 4 days . When reheating, the main challenge is dryness. The pasta sucks up the remaining Mornay sauce recipe for mac and cheese .

My top tip? When you reheat a portion (either microwave or oven), splash a tablespoon of milk over it first.

It helps re-emufy the sauce and keeps it from going grainy. Freezing is okay, but it changes the texture slightly; if you must, freeze slices fully cooled, then reheat gently from frozen.

Fancying It Up: Swaps and Dietary Wins

Once you’ve nailed the basic technique, you can play around! The easiest way to elevate this is the Baked mac and cheese with bacon variation .

Seriously, adding 100g of crispy bacon bits to the mix just before baking is life-changing. If you need a veggie twist, roasted butternut squash cubes work wonders.

For my gluten-free friends, just swap the flour for a reliable GF blend (check for xanthan gum) and use GF pasta.

It works beautifully, making sure everyone can enjoy the Best macaroni and cheese casserole dish recipe . The flavour stays totally intact.

Just the Basics, Mates

This is comfort food, not diet food. We know that! But it’s fuel. It’s packed with protein from all that delicious cheese and milk, giving you serious energy.

Think of it as a hearty, warming winter staple. Honestly, a proper portion of this is incredibly satisfying—it truly is the definition of the ultimate comfort food casserole .

That said, serving it with greens does make you feel marginally less guilty, you know?

Go forth and enjoy! This isn't just dinner; it's a hug in a casserole dish.