Summary: A quintessential comfort dish featuring al dente macaroni enveloped in a velvety, rich cheddar cheese sauce, finished with a golden, crisp breadcrumb topping. This classic preparation takes 45 minutes to create and yields 6 hearty portions perfect for a family dinner.
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Category: Main Dishes, Pasta
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Mac and Cheese
- Category: Main Dishes, Pasta
- Cuisine: American
- Main ingredient: Mature Cheddar, 450 g
- Guide: 12 most popular American dishes: favourite recipes of American cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Portions: 6 (Portion weight: 320 g)
- Key technique: Béchamel sauce preparation
- Preparation types: Boiling, baking
- Dietary info & Allergens: Gluten, Milk
- Suitable for: Vegetarians
- Nutritional values (per 1 portion): 680 kcal, Protein: 24 g, Fat: 36 g, Carbohydrates: 62 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Lager, Chardonnay, Sparkling water
- In short: The ultimate cheesy pasta bake with a crunchy finish.
- Last updated: 21 September 2026
WAGUU says: “Mastering the roux-based cheese sauce is the secret to a silky, non-grainy result every single time.”
How to take it further: Add crispy smoked pancetta or a pinch of smoked paprika to elevate the flavour profile.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 190 °C |
| Number of portions: | 6 |
In a nutshell
This recipe delivers a restaurant-quality Mac and Cheese using a classic Mornay sauce base. By combining sharp mature Cheddar with a hint of Gruyère, we achieve a complex, savoury depth that pairs perfectly with the golden breadcrumb crust developed in the oven.
Ingredients
Base portions: 6 portions • Portion weight: 320 g
| Ingredient | Amount | Quality |
|---|---|---|
| Macaroni pasta | 500 g | Dried, durum wheat |
| Mature Cheddar | 450 g | Grated |
| Butter | 60 g | Unsalted |
| Plain flour | 60 g | Sifted |
| Whole milk | 800 ml | Full fat |
| Panko breadcrumbs | 50 g | Coarse |
| Salt | 15 g | Fine sea salt |
Why you will love this recipe
- Velvety Texture: The classic roux method ensures a smooth, emulsified sauce.
- Crispy Contrast: Panko breadcrumbs provide a satisfying crunch against the soft pasta.
- Depth of Flavour: Mature Cheddar offers the perfect balance of saltiness and tang.
Success guaranteed: Our step-by-step process ensures the sauce maintains the correct consistency without separating.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Portions: 6 | Type: Main dish | Origin: American
Detailed instructions
Overall progress: 0% complete
Phase 1: Pasta Preparation – 10 min
Appliances: Hob
1. Boil 3 litres of salted water. Cook 500 g of macaroni for 8 minutes until al dente. Drain and set aside.
VKB: Pasta texture is firm to the bite.
Before moving to the next step:
Ensure the pasta is drained well to prevent the sauce from diluting.
Phase 2: Béchamel Sauce – 10 min
Appliances: Hob
2. Melt 60 g of butter in a saucepan. Whisk in 60 g of flour and cook for 2 minutes. Gradually add 800 ml of milk, whisking constantly until thickened.
VKB: The sauce coats the back of a wooden spoon.
Before moving to the next step:
Remove the sauce from the heat to prevent the cheese from curdling.
Phase 3: Combining – 5 min
Appliances: Hob
3. Stir 450 g of grated Cheddar into the sauce until melted. Add salt to taste. Fold in the cooked macaroni until fully coated.
VKB: Uniform cheese distribution throughout the pasta.
Before moving to the next step:
Preheat your oven to 190 °C.
Phase 4: Baking – 20 min
Appliances: Oven
4. Transfer the mixture to a baking dish. Sprinkle with 50 g of Panko breadcrumbs. Bake for 20 minutes until the top is golden and bubbling.
VKB: The crust is crisp and deep golden.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2 litre | Deep pot | Sauce burning |
| Baking dish | 25×20 cm | Cast iron pan | Boiling over |
| Whisk | Standard | Fork | Lumpy sauce |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 212.5 kcal | 680 kcal | 4080 kcal |
| Fat | 11.2 g | 36 g | 216 g |
| of which saturates | 6.8 g | 21.8 g | 130.8 g |
| Carbohydrates | 19.4 g | 62 g | 372 g |
| of which sugars | 2.1 g | 6.7 g | 40.2 g |
| Protein | 7.5 g | 24 g | 144 g |
| Salt | 0.3 g | 0.96 g | 5.76 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use freshly grated cheese; pre-grated cheese contains anti-caking agents that hinder melting.
- Tip 2: Warm the milk before adding to the roux to prevent lumps.
- Tip 3: Do not overcook the pasta initially, as it will continue cooking in the oven.
- Tip 4: Season the sauce layer by layer for balanced flavour.
Scientific background
The success of this dish relies on the emulsification of the Béchamel sauce. The starch in the flour gelatinises in the fat, creating a stable network that holds the milk and subsequently the melted proteins of the Cheddar. Careful temperature control prevents the proteins in the cheese from denaturing too quickly, which would otherwise result in a gritty texture.
Fine Dining – Professional techniques
- Plate composition: Serve in individual cast iron ramekins for a rustic yet elegant presentation.
- Textural contrasts: The contrast between the creamy sauce and the crisp panko topping is essential.
- Temperature contrast: Allow the dish to rest for 5 minutes after baking to settle the sauce.
- Aromatic garnishes: Finish with finely chopped chives (not part of the recipe).
Sensory radar
- Appearance: Golden-brown crust with a creamy interior.
- Aroma: Intense toasted buttery and sharp Cheddar notes.
- Taste: Savoury, rich, with a mild tang from the mature cheese.
- Texture: Silky sauce with perfectly al dente pasta and crunchy topping.
Pairing
- BEER: A crisp, refreshing Lager cuts through the richness of the cheese.
- WINE: A buttery Chardonnay complements the creamy sauce perfectly.
- NON-ALCOHOLIC: Sparkling water with a squeeze of fresh lemon.
Various preparation variants
- Spicy Mac and Cheese: Add diced jalapeños to the sauce for a subtle heat.
- Vegetable Mac and Cheese: Fold in blanched broccoli florets (not part of the recipe) before baking.
Allergens and dietary information
Contains: Gluten, Milk • Gluten: Contains wheat flour • Not suitable for: Vegans and lactose-intolerant individuals
Suitable for
Family dinners, comfort food nights, and casual gatherings.
Substitution catalog
- Cheddar: Gruyère or Comté for a nuttier flavour.
- Panko: Fresh sourdough breadcrumbs.
FAQ
Can I make this ahead of time?
Yes, assemble the dish and refrigerate, then add 5-10 minutes to the baking time.
Why did my sauce split?
Usually due to overheating the cheese; always stir it in off the heat.
Can I use gluten-free pasta?
Yes, but ensure you use a gluten-free flour blend for the roux.
Is it possible to freeze this?
Yes, freeze before baking and defrost thoroughly in the fridge before cooking.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and use two large baking dishes to ensure even heating. • 20+ people: Prepare the Béchamel sauce in batches to maintain control over the emulsion.
Sides and Serving
- Garden salad – Fresh greens with a light vinaigrette (not included in the recipe).
- Roasted tomatoes – Adds acidity to cut through the cheese (not included in the recipe).
Serving: Serve immediately while the crust is crisp and the sauce is gooey.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: In the oven at 160 °C until heated through.
Other Recipe Variations
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Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
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Common mistakes
- Overcooking pasta: Leads to mushy texture after baking.
- Adding cold milk: Causes lumps in the Béchamel sauce.
- Using low-quality cheese: Results in poor flavour and oily sauce.
- Missing the rest time: The sauce will be too liquid when served piping hot.