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Home Homemade mac & cheese with a cheesy crust

Homemade mac & cheese with a cheesy crust

Comfort food Family Cheese Oven Pasta Winter

Sometimes you just need something that truly comforts. Mac & cheese is exactly that: warm, creamy, and no-fuss. This isn't a box from the supermarket — it's a proper béchamel sauce loaded with cheese, topped with a crispy baked crust. You make it in one pan and a baking dish, and it's on the table within 45 minutes.

Recipe

Homemade mac & cheese with a cheesy crust

Creamy, golden-brown mac & cheese the way only homemade can deliver. One bite and you'll understand why this dish has made generations happy.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	25 min
Stiffen up min.	5 min
Total	45 min

Equipment

Large saucepan
Medium saucepan
Whisk
Baking dish
Grater
Colander

Ingredients

400 g macaroni
60 g butter, plus extra for the dish and the crust
60 g plain flour
750 ml whole milk
200 g cheddar, grated
100 g Gruyère, grated
3 tbsp breadcrumbs
Salt and freshly ground black pepper
Pinch of nutmeg
1 tsp Worcestershire sauce

How do you make homemade mac & cheese with a cheesy crust?

Preheat the oven to 200°C (top and bottom heat).
Cook the macaroni in plenty of salted water for 2 minutes less than the packet instructions. The pasta will finish cooking in the oven. Drain and set aside.
Melt the butter in a large pan over medium heat. Add the flour and stir for 1 to 2 minutes until you have a smooth, lightly golden roux.
Add the milk little by little, stirring constantly. Keep going until you have a smooth, thick sauce. This takes about 5 to 8 minutes.
Remove the pan from the heat. Stir in the grated cheddar and half of the Gruyère until fully melted. Season with salt, pepper, a pinch of nutmeg, and a dash of Worcestershire sauce.
Fold the drained pasta into the cheese sauce and mix well. Pour everything into a greased baking dish.
Sprinkle the top with the remaining Gruyère and the breadcrumbs. If you like, dot a few small knobs of butter over the crust for extra crunch.
Bake for 20 to 25 minutes until the top is golden brown and crispy. Leave to rest for 5 minutes before serving.

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The cheese sauce is the heart of this dish. Take your time with the roux and add the milk gradually. This prevents lumps and gives you that perfect, silky-smooth sauce that leaves everyone speechless. Always use freshly grated cheese — pre-grated cheese tends to melt poorly because of the coating it's often treated with.

A good baking dish really does make a difference here. Choose one that distributes heat evenly and you'll get a consistently crispy crust all over. Serve the mac & cheese straight from the dish at the table and let everyone help themselves. That's what sharing a meal is all about.

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