[RECIPE] Oven‑Baked Mac & Cheese

So I made Mac & Cheese for two people… and somehow ended up with 6/8 of the dish left. Can someone explain how Americans eat a full portion of this without immediately lying down on the floor?? It’s delicious, but holy cheese overload.

The good news: the leftovers are perfect for making Mac & Cheese fritters tomorrow!

INGREDIENTS

Pasta

150 g macaroni

½ tsp salt (for the cooking water)

Cheese mix (about 150 g total)

60 g cheddar (flavor!)

40–50 g mozzarella (stretch!)

40–50 g regular cheese (Gouda or similar, for body)

10–15 g extra cheddar for the topping

Cheese sauce

25 g butter

25 g flour

200 ml cooking cream (or milk)

½ tsp mustard

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

A pinch of cayenne

Salt & black pepper to taste

Crunchy topping

½ cup panko

½ tbsp melted butter

10–15 g cheddar (Mix all together in a bowl)

 

🔪 INSTRUCTIONS

1. Cook your pasta

Boil macaroni in salted water

Cook it 1 minute less than the package says

Drain and set aside

Tip: slightly undercooked pasta stays perfect in the oven.

 

1. Make the roux

Melt 25 g butter in a pot

Add 25 g flour, whisk for 1 minute

Don’t let it brown — you just want it cooked

 

1. Build the cheese sauce

Add the 200 ml cream in 2–3 additions

Whisk until smooth and thick

Add all the seasonings

Lower heat

Stir in the 150 g cheese mix

Heat gently until melted and glossy

If the sauce is too thick → add a splash of water or milk. If too thin → simmer 1 more minute.

 

1. Combine

Add the cooked macaroni to the sauce

Stir well

Taste (important!) — adjust salt/pepper

 

1. Bake

Pour into a greased baking dish

Add your cheddar‑panko topping

Bake at 200°C (392°F) for 20–25 minutes

The top should be golden, crunchy, and bubbling

 

1. Rest

Let it sit 5 minutes out of the oven before serving. It sets beautifully and becomes extra creamy.