Creamy Cheddar Baked Mac (Print-Friendly Version)
Velvety cheddar sauce, tender pasta, and crunchy baked topping make this comfort classic truly irresistible.
# What You'll Need:
→ Pasta
01 -
400 g elbow macaroni
→ Cheese Sauce
02 -
250 g sharp cheddar cheese, shredded
03 -
60 g parmesan cheese, finely grated
04 -
3 tbsp all-purpose flour
05 -
50 g unsalted butter
06 -
600 ml whole milk
07 -
1/4 tsp smoked paprika
08 -
1/2 tsp fine sea salt
09 -
1/4 tsp freshly ground black pepper
→ Topping
10 -
80 g breadcrumbs
11 -
30 g unsalted butter, melted
12 -
1/4 tsp smoked paprika
13 -
1/8 tsp fine sea salt
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8 minutes until al dente. Drain and set aside.
02 -
In a large saucepan over medium heat, melt 50 g butter. Whisk in flour and cook for 1–2 minutes, stirring constantly, until the mixture is slightly golden and smooth.
03 -
Gradually pour in whole milk while whisking continuously. Cook for 5 minutes, until the sauce thickens and coats the back of a spoon. Stir in sea salt, black pepper, and smoked paprika for seasoning.
04 -
Lower the heat and add cheddar and parmesan in batches, stirring until the mixture is smooth, velvety, and fully melted.
05 -
Add the drained macaroni to the cheese sauce, mixing thoroughly to ensure all pasta is evenly coated. Transfer mixture to a buttered baking dish.
06 -
In a separate bowl, combine breadcrumbs, melted butter, smoked paprika, and a pinch of salt. Mix well and sprinkle evenly over the pasta in the baking dish.
07 -
Bake in a preheated oven at 180°C for 20–25 minutes, or until the topping is golden and crisp and the filling is bubbling. Serve hot.
# Additional Tips:
01 -
For extra depth, use a blend of aged cheddar and parmesan. Allow the baked dish to rest for 5 minutes before serving to enhance creaminess.