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Home Zelfgemaakte mac & cheese met kaaskorstje

Comfort food Family Cheese Oven Pasta Winter

Sometimes you just want something that truly comforts. Mac & cheese is exactly that: warm, creamy and unpretentious. This isn’t a boxed mix from the supermarket, but a real béchamel sauce loaded with cheese, topped with a crunchy cheesy crust from the oven. You make it in one pan and a baking dish, and it’s on the table in 45 minutes.

Recipe

Homemade mac & cheese met kaaskorstje

Creamy, golden-brown mac & cheese you can only make at home. 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 cooking pot
Medium saucepan
Whisk
Baking dish
Grater
Colander

Ingredients

400 g macaroni
60 g butter, plus extra for the dish and the crust
60 g 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/conventional).
Cook the macaroni in plenty of salted water 2 minutes less than the package instructions. The pasta will finish cooking in the oven. Drain and set aside.
Melt the butter over medium heat in a large pan. Add the flour and stir for 1 to 2 minutes until you have a smooth, lightly golden roux.
Add the milk little by little while stirring. Continue until you have a smooth, thick sauce. This takes about 5 to 8 minutes.
Remove the pan from the heat. Stir the grated cheddar and half of the Gruyère into the sauce until everything has 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 the crust with a few knobs of butter for extra crunch.
Bake the dish for 20 to 25 minutes until the top is golden brown and crispy. Let 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 slowly. That way you avoid lumps and get that perfect, silky-smooth sauce that leaves everyone speechless. Always use freshly grated cheese, because pre-grated cheese melts less well due to the coating often added to it.

A good baking dish really makes a difference here. Choose one that distributes heat evenly, so you get a uniform, crispy crust all over. Serve the mac & cheese straight from the dish at the table and let everyone help themselves. That’s real togetherness.

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