BakedBowlsPastaQuick & Easy

Baked Mac and Cheese Meal Prep 10 Minutes

1 hour Cook
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Baked mac and cheese nomnomwow

Nonetheless the amazing Baked Mac and Cheese I’ve ever had, with a beautiful white creamy cheese sauce and a buttery breadcrumb topping. this is the Macaroni Cheese recipe that’s wildly popular every Thanksgiving and christmas all over the world. You can also make my Baked Feta Pasta on your regular days.

Baked Mac and Cheese

I don’t need to be morbid, but if I had to select a final Meal, this Baked Mac and Cheese may probable be it. put me in a room with Macaroni Cheese, and neither folks stand a chance. stated Mac and Cheese might be ravaged.

And of all of the Mac and Cheeses within the international, that is still the quality Mac and Cheese I’ve ever had!

Baked Mac and Cheese
Baked Mac and Cheese

About this Macaroni and Cheese

that is a Mac and Cheese recipe that is the entirety you need in a knock-your-socks off Macaroni Cheese – cheesy and creamy, with flawlessly cooked macaroni (no bloated pasta!), plenty of sauce and a crunchy buttery top (essential in my world!)

What goes in Baked Mac and Cheese

Right here’s what you want. Cheese. Butter. Pasta. all the crucial food companies protected!

Macaroni, also called elbow pasta. however in reality, any quick pasta will paintings just best – penne, ziti, twirls etc.

A aggregate of Gruyere and mozzarella cheese. Gruyere for the most advanced flavour with the first-rate melting traits for creamy sauces along with this – there’s no contention in my opinion. And mozzarella for stretch – nothing does the cheese pull like an excellent mozzarella!

but clearly, any cheese that melts nicely works is remarkable with Mac and Cheese, such as cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.

NO! You do not need it. This sauce is rich sufficient as it’s far from the butter and cheese. Cream makes it so wealthy you could’t eat a range of spoonfuls. How disappointing!!!

How to make Baked Mac and Cheese

It’s a truthful recipe, beginning with a primary butter-flour roux this is used to thicken milk to make the cheese sauce. For first timers, I assume the short video under will help give you the confidence that you’ve got this!
The easy trick to avoid lumps within the Mac and Cheese Sauce is to pour the milk in slowly while constantly stirring, then simply transfer to a whisk if needed to eliminate any cussed lumps!

What to Serve with Baked Mac and Cheese

Mac and Cheese is worth of serving as a meal in its very own proper, served with just a sparkling inexperienced salad or simple vegetable aspect. not anything heavy because Macaroni Cheese is so rich as it’s miles!

As a side dish, it’s going to praise really any non-Asian foremost dish. From simple Baked red meat Chops to Steak, a Roast hen to Crispy Garlic chicken Thighs, the most effective matters I likely could no longer serve with Mac and Cheese would be very light summery mains consisting of a Tuna Tartare – only a little an excessive amount of contrast.

And of path, festive gatherings! Thanksgiving, Christmas, Easter – alongside a grand Roast Turkey or your Herb & Garlic Butter Slathered Turkey Breast, the juicy Roast beef with impossibly Crispy Crackling or your prime Rib that’s so flawlessly blushing pink all of the manner thru, it makes you want to weep.

holidays could no longer be the same with out this Mac and Cheese!!

Baked Mac and Cheese Meal Prep 10 Minutes

Baked Mac and Cheese Meal Prep 10 Minutes

Nonetheless the amazing Baked Mac and Cheese I’ve ever had, with a beautiful white creamy cheese sauce and a buttery breadcrumb topping. this is the Macaroni Cheese recipe that’s wildly popular every Thanksgiving and christmas all over the world
prep time
10 mins
cooking time
1 hour
total time
1 hour 10 mins




  • 250g / 8 oz macaroni (elbow pasta)

  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)


  • 2/3 cup breadcrumbs

  • 2 tbsp (30g) unsalted butter

  • 1/4 tsp salt

  • SAUCE:

  • 4 tbsp (60g) unsalted butter

  • 1/3 cup flour , plain / all purpose

  • 3 cups milk , warmed (low or full fat)

  • 2 cups freshly shredded cheese

  • 1 cup freshly shredded mozzarella cheese

  • 3/4 tsp salt


  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp mustard powder




Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional – Note 3).

Toss in butter:

Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional – Note 3).

Sauce (Video is Useful):

Preheat oven to one hundred eighty°C/350°F (all oven types).
Make roux: In a big saucepan or in an ovenproof skillet (i take advantage of my 26cm/nine" resort forged iron skillet), melt butter over medium warmness. add flour and cook dinner, stirring continuously, for 1 minute.
Add milk: add approximately 1 cup of the milk and blend to dissolve the paste into the milk. Then add ultimate milk and mix until lump unfastened (use whisk if required).
Add Seasonings: mix in salt and Seasonings if the use of.
Thicken sauce: cook dinner, stirring/whisking frequently, for five – 8 mins until thickened to a cream consistency. when the Sauce coats the lower back of a wood spoon, you should be able to draw a path together with your finger.
Add cheese: put off from range, add cheese and stir – cheese doesn't need to soften.
Take a look at salt: regulate salt to flavor (in case you use endorsed cheeses, you won't want more).


Pour Sauce into pot with Macaroni. Stir quickly, then pour lower back into the skillet (I did this) or a baking dish (note 4). Sprinkle with breadcrumb topping.
Bake for 25 mins or until top is light golden. do not bake too long otherwise you may bake away the Sauce!
Serve: Serve right away! I sprinkled mine with a chunk of clean parsley. See notes for first-rate make-in advance approach.


1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs. 2. Cheese Main Cheese (2 cups) – my favourite is gruyere (used in video), for flavour and melting quality. Can use any flavoured melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. (Australia/NZ: Tasty cheese works & super tasty but sauce is not quite as smooth); I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn’t as oily like other cheese can tend to be. Also, it’s less salty. However, you can just use more of the Main Cheese. Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don’t melt so can give the sauce a slight powdery texture. SALTINESS of cheeses vary so if you use another cheese other than gruyere for the Main Cheese that is much less salty (eg Jarlsberg), you may need to add a pinch or two of extra salt into the sauce. Taste and check! Most cheeses are of similar salt levels though. 3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step – can skip it. 4. Baking dish size – 2.5L/2.5qt (10 cup) baking dish. A 9 x 13″ / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth). 5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool (this is important as hot pasta will absorb sauce and bloat). Make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Refrigerate or freeze (thaw fully in fridge before baking). Cover with foil and bake 15 minutes at 180°C/350°F. Remove foil then bake further 25 minutes until top is golden. (Fridge cold Mac & Cheese takes longer to bake). REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler. 6. Nutrition per serving. 6 servings as a generous side – you will be surprised how far 250g/8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
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