This easy baked mac and cheese recipe is true comfort food: tender macaroni, smoky bacon and a smooth garlic cheese sauce. The breadcrumbs are toasted separately and added when serving, so they stay properly crisp. A small detail, but a very good one. Mac and cheese with breadcrumbs on the side is a genius idea, but one I can’t take the credit for it. I borrowed the idea from Jamie Oliver’s A Killer Mac ’n’ Cheese recipe.
The crunchy topping is also a great use for bread that’s beginning to feel slightly past its sandwich-making days. If bubbling pasta bakes are something you like, tuna pasta bake and lemon dill pasta bake are more easy family dinner options, while my béchamel sauce guide covers everything you need to know about making a smooth white sauce.
Macaroni Cheese Ingredients
For the pasta: Macaroni is the traditional option (and well, it’s in the name), but other short pasta shapes such as spirals, shells or penne will also work. And make sure you reserve some pasta water before draining.
For the sauce: Butter, bacon (although this can be left out for a vegetarian version), garlic, flour, milk, stock, bay leaves, pepper and nutmeg.
For the cheeses: Choose a good melting cheese such as tasty cheddar, colby or a combination of cheeses that need using. Grate it yourself if possible – pre-grated cheese has a coating and doesn’t always melt as smoothly. And you’ll also need parmesan.
For the crispy breadcrumb topping: Bread (fresh or stale, blended into breadcrumbs), Italian herbs, salt (i prefer sea salt flakes, but kosher or any other work too) and mild-flavoured oil.
How to Make Baked Mac and Cheese
Mac ‘n’ Cheese Filling
- Preheat the oven to 200°C conventional or 180°C fan-forced. Lightly grease a baking dish approximately 20 × 25 cm.
- Bring a large saucepan of water to the boil and cook the macaroni for 1-2 minutes less than the packet directions. It should still have a little bite, as it will continue cooking in the oven. Scoop out one cup of pasta water before draining, then set the pasta aside.
- Place a large saucepan over medium heat. Add the bacon and cook for 2-3 minutes, stirring occasionally, until it begins to colour and release some of its fat.
- Add the butter. Once melted, stir in the garlic and cook for about 30 seconds, just until fragrant. .
- Reduce the heat to low and add the flour. Whisk until it combines with the butter, then cook for about 2 minutes. The mixture should look smooth and may begin to turn lightly golden.
- Remove the saucepan from the heat. Gradually pour in the milk, whisking well after each addition to keep the sauce smooth. Whisk in the vegetable stock, followed by half of the reserved pasta water.
- Return the saucepan to medium-low heat. Add the bay leaves, pepper and nutmeg, then bring the sauce to a gentle simmer. Cook for around 8-10 minutes, whisking regularly, until it thickens slightly. The sauce should remain a little looser than you think it needs to be because the pasta will absorb more liquid in the oven. Add extra pasta water if it becomes too thick.
- Remove the bay leaves and take the saucepan off the heat. Add the grated cheese and parmesan, stirring until melted and smooth.
- Stir the drained macaroni through the cheese sauce until evenly coated. Taste and adjust the seasoning if needed.
- Transfer the mixture to the prepared baking dish and spread it evenly. Bake for approximately 15 minutes, or until the sauce is bubbling around the edges and the top has patches of golden colour.
The breadcrumb topping
- While the mac and cheese is baking, place the breadcrumbs, Italian herbs and sea salt flakes in a frying pan over low to medium heat.
- Drizzle over the oil and cook, stirring frequently, until the breadcrumbs are crisp and golden. Remove them from the pan promptly so they don’t continue browning in the residual heat.
- Allow the baked mac and cheese to rest for 5 minutes. Serve the mac and cheese with breadcrumbs on the side or sprinkle over individual servings just before eating so they stay crunchy.
Mac and Cheese Recipe FAQ
What is the best cheese for mac and cheese?
A mature cheddar or Australian tasty cheese gives the sauce plenty of flavour, while parmesan adds a sharper, savoury finish. Grate the cheese yourself if possible, as packaged grated cheese contains anti-caking agents that can make the sauce slightly less smooth.
How do I stop baked mac and cheese from becoming dry?
The sauce should look a little looser than you think it needs to before the dish goes into the oven. Reserved pasta water helps because its starch gives the sauce body without making it overly thick. Also avoid overcooking the pasta or leaving the dish in the oven longer than necessary.
Can I prepare mac and cheese in advance?
Yes. Assemble the pasta and sauce in the baking dish, allow it to cool and refrigerate it, covered, for up to one day. The pasta will continue absorbing sauce as it rests, so stir through a small splash of milk before baking if it looks dry. Prepare the breadcrumbs separately and re-crisp them in the frying pan before serving.
Can I use another pasta instead of macaroni?
Elbows, small shells, spirals and short penne all work well – you can still call it mac and cheese. Use approximately 350 grams when replacing the macaroni, as larger pasta shapes take up more room in the baking dish. Cook the pasta until just under al dente because it will continue cooking in the oven.
Can I make this mac and cheese vegetarian?
Leave out the bacon and check that both the vegetable stock and cheeses are vegetarian. Traditional parmesan is made using animal rennet, but vegetarian Italian-style hard cheeses are readily available.
Can I freeze leftover mac and cheese?
Yes, although the sauce may be slightly less silky after freezing. Cool it promptly, freeze in individual portions and use within three months. Defrost in the fridge, add a splash of milk and reheat until piping hot. Store the breadcrumbs separately so they don’t become soft.
Can I use stale bread for the breadcrumb topping?
Absolutely. Slightly stale bread makes excellent breadcrumbs because it blends easily and crisps well in the frying pan. Freeze spare bread slices until you have enough for toppings such as this.
Feedback and More: What did you think of the mac ‘n’ cheese? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other pasta bakes and classic dishes. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Baked Mac and Cheese
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 400 grams macaroni - reserve ½ cup pasta water
- 45 grams butter - unsalted
- 50 grams bacon - diced
- 4 cloves garlic - finely chopped (not minced)
- 50 grams flour - plain
- 500 ml milk - full cream
- 1 cup vegetable stock
- 2 bay leaves
- ¼ tsp pepper
- ⅛ tsp nutmeg
- 140 grams cheese - grated
- 50 grams parmesan - grated
Breadcrumb topping
- 2 slices bread - blended into course breadcrumbs
- ½ tsp Italian herb mix
- ¼ tsp sea salt flakes
- 1 tbsp oil - mild flavoured
Instructions
- Preheat the oven to 200°C conventional | 180°C fan forced and lightly grease a baking dish (approx. 20x25cm).
- Cook the pasta for 1-2 minutes less than the packet instructions and retain 1 cup of the pasta water before draining. You want the pasta to be just underdone as it will continue to cook in the oven.
- In a large pot, melt the butter over medium heat and add the bacon, cooking for 1 minute, stirring. Then add the garlic and cook for a further 30 seconds. Whisk in the flour and cook on low for 2 minutes, or until the mix is just starting to brown.
- Remove from the heat and gradually whisk in the milk, stock and reserved pasta water.
- Add the bay leaves, pepper and nutmeg and simmer until the sauce thickens and reduces slightly, about 10 minutes. Remove the bay leaves.
- Add the pasta and cheese and stir to combine. The mix should be cheesy and saucy. Add an extra ½ cup of milk if you want it a little saucier (see notes).
- Pour the mix into the prepared dish, spread evenly and bake for 15 minutes or until browned on top.
Breadcrumb topping
- Place the breadcrumbs, Italian herbs and salt in a frying pan over low to medium heat. Drizzle with the oil and fry until the bread crumbs are browned and crisp.
- Serve the mac and cheese and sprinkle with the breadcrumb topping at the last second so it stays crisp while eating.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
