Baked Mac and Cheese
Macaroni in a cheddar sauce, baked until the top browns.
- Servings
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total time
- 50 min
- Difficulty
- Easy
- Cuisine
- American
VegetarianDinnerBaked
Ingredients
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- 300 g macaroni
- 200 g cheddar — grated; made with vegetarian (microbial) rennet — check the ingredient label
- 600 ml milk
- 40 g butter
- 40 g plain flour
- 30 g breadcrumbs
- salt — to taste
- black pepper — to taste
Method
- Heat the oven to 200 °C / 400 °F.
- Boil the macaroni in well-salted water for two minutes less than the packet says — it finishes cooking in the oven.
- Melt the butter in a pan over medium heat, stir in the flour and cook for a minute.
- Add the milk a splash at a time, whisking after each addition, until you have a smooth sauce thick enough to coat the back of a spoon — about 5 minutes.
- Take the pan off the heat and stir in most of the cheddar until it melts. Season with salt and pepper.
- Fold the drained macaroni through the sauce, tip it into a baking dish, scatter over the remaining cheddar and the breadcrumbs, and bake for 20 minutes until browned and bubbling.