Hey guys! Baked Mac & Cheese. A super delicious savoury recipe for your today! A creamy, cheesy Mac & cheese baked with a crispy panko topping, the ultimate comfort food. This dish serves 4 people or 2 if your feeling HUNGRY!!
This dish serves 4 people or 2 if your feeling HUNGRY!! Any hard cheese can be used in this recipe but the cheddar, parmesan and gouda mix works amazing! If you only have one or two just use them but up the quantity to match. I have added some extra seasoning into this but if you haven’t got them don’t worry! For example. Paprika, Nutmeg, Dijon mustard.
If you don’t have cream or would rather not use it just replace with extra milk. Any pasta shape can be used in this recipe also. If you can’t get panko breadcrumbs you can use normal breadcrumbs. I get the panko ones in the asian section of a supermarket. They are so crispy and lovely if you can get them! If you don’t want to do a crispy crumb on top you could just top with grated cheese and bake till golden.
If you have any questions Dm me on Instagram. Happy Baking! Check out my reel on Instagram making this Baked Mac & Cheese.
Baked Mac & Cheese
Equipment
- Baking dish
- 2 Medium pots
- Knife
- Chopping board
- Spoon
- Grater
Ingredients
Pasta
- 300 grams Macaroni
- 25 grams Butter
- 25 grams Plain flour
- 1 tsp Paprika
- 1/4 tsp Nutmeg
- 2 cloves Garlic Chopped into a paste
- 400 grams/mls Milk
- 1 tsp Dijon mustard
- 100 grams/mls Single Cream
- 50 grams Cheddar
- 50 grams Parmesan
- 50 grams Gouda Cheese (Or replace with any hard cheese you like)
- Salt & Pepper
Crust
- 40 grams Panko bread crumbs
- 30 grams Parmesan
- 1/4 tsp Paprika
- 1 clove Garlic Chopped into a paste
- 15 grams Butter
- Salt & Pepper
Instructions
- Preheat your oven to 200C/ 180C Fan.
- Prep all your ingredients and grate all your cheese.
- Cook your pasta in a pot of boiling water according to packet instructions. Meanwhile lets make our sauce!
- Add your butter to another pot on a medium heat and let that melt. Add in your garlic and cook until fragrant Approx. 1 minute.
- Add in your flour, paprika and nutmeg and mix until it comes together.
- Pour in your cream, dijon and milk and cook until sauce thickens. Mixing continuously.
- Add in the grated cheese for the pasta and cook until all melted. Season with salt and pepper to taste.
- Once you are happy with the taste add in your cooked and drain pasta. Mix through till all coated evenly.
- Place you pasta mix into your baking dish. If you want to go all out like I did you can add a layer of grated cheese in the middle of the Mac and cheese. Simply layer half the pasta mix into your dish, add a layer of grated cheese then top with the remaining pasta mix.
Crust
- Melt your butter in the microwave.
- Add in your garlic and set aside to cook for about 5 minutes.
- Add you panko breadcrumbs, grated parmesan and paprika in to a bowl. Season with salt and pepper. Pour over your garlic butter and mix till all combined.
- Sprinkle crumb on top of your Mac and cheese then bake for about 25 minutes until you have a crisp golden top.
- Leave to sit for a few minutes then tuck in! Enjoy!!
Notes
- This dish serves 4 people or 2 if your feeling HUNGRY!!
- Any hard cheese can be used in this recipe but the cheddar, parmesan and gouda mix works amazing! If you only have one or two just use them but up the quantity to match.
- I have added some extra seasoning into this but if you haven’t got them don’t worry! For example. Paprika, Nutmeg, Dijon mustard.
- If you don’t have cream or would rather not use it just replace with extra milk.
- Any pasta shape can be used in this recipe.
- If you can’t get pani breadcrumbs you can use normal breadcrumbs. I get the panko ones in the asian section of a supermarket. They are so crispy and lovely if you can get them!
- If you don’t want to do a crispy crumb on top you could just top with grated cheese and bake till golden.
This was fantastic! I made it into a homemade pigs n’ blankets Mac and cheese 😂 I’m thinking next time using the same recipe for tuna pasta bake and maybe just omit the paprika for that. Thank you Gill 🙂