Classic Baked Mac and Cheese
Elbow macaroni folded into a Swiss-and-cheddar Mornay, then baked until browned and bubbling.
- Prep
- 20 mins
- Cook
- 30 mins
- Total
- 50 mins
- Serves
- 6
The béchamel base keeps the sauce smooth: milk whisked into a butter-and-flour roux, then cheese melted off the heat a handful at a time. Sharp cheddar brings flavor; Swiss keeps the melt reliable.
Ingredients
For the pasta
For the béchamel
For the cheese sauce
Instructions
Cook the pasta and make the sauce
- Preheat the oven to 375°F (190°C). Cook the pasta in well-salted water until just shy of al dente, then drain.
- Melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1–2 minutes until the raw flour smell cooks off. Slowly whisk in the milk a little at a time, then cook, whisking often, until the sauce coats the back of a spoon, 5–7 minutes. Season with salt and pepper.
- Off the heat, stir in the Swiss and cheddar a handful at a time, letting each addition melt before adding more.
Combine and bake
- Stir the cooked pasta into the cheese sauce until evenly coated. Pour into a buttered baking dish and scatter extra shredded cheese over the top if using.
- Bake 20–25 minutes, until bubbling at the edges and browned on top. Rest a few minutes before serving.
Notes
Shred the cheese yourself when you can — bagged shreds often contain anti-caking additives that make a sauce grainy. Cook the pasta shy of al dente; it finishes in the oven.
