Homemade Mac n' Cheese
The easiest, creamiest macaroni and cheese in just under 30 minutes.
Prep Time 13 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine American
- 1/4 cup butter, salted or unsalted
- 1/4 cup flour
- 3 cups milk (2% or whole)
- 250 g aged white cheddar, grated (cubed)
- 125 g marbled cheddar or monterey jack (cubed)
- 1/4 tsp chili powder
- 1/8 tsp garlic powder
- 1/2 tsp salt
- 2 cups macaroni (dried)
Crunchy Topping
- 1/2 cup panko breadcrumbs
- 3 tbsp melted butter
- 1/2 cup parmesan cheese, grated
Cook Macaroni
Bring a pot of water to a boil. Add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. While water is boiling and pasta is cooking, you can start your cheese sauce.
Add the Topping and Bake
Mix together the Panko Breadcrumbs with melted butter and parmesan. Sprinkle each with the topping ingredients and scatter over-top.
Freeze for later: At this stage (before cooking in the oven), you can place the Mac n' Cheese into individual freezer-safe containers. When ready to cook, you can bring to a thaw in the fridge or cook straight from the freezer at 325F for 45 minutes. For extra crispy tops, broil for the last 3-5 minutes.