Baked Mac and Cheese with Cheddar
American-style baked mac and cheese combines tender elbow pasta with a rich, creamy cheddar sauce made from a mustard-spiked roux. The dish features a golden, bubbly cheese crust on top that contrasts with the velvety pasta beneath. This comfort food staple works for casual weeknight dinners, potlucks, and family gatherings. What sets this version apart is the inclusion of mustard in the cheese sauce, which adds subtle depth and prevents the cheese flavor from becoming one-dimensional. The recipe follows the classic approach of building a béchamel base, incorporating melted cheese, then combining it with cooked pasta before finishing in the oven. Perfect for anyone seeking straightforward, homestyle cooking that delivers satisfying results with minimal technique required.
Ingredients
- 7 oz elbow pasta
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 10 tbsp milk
- 1 tbsp mustard
- 1 ¼ cups cheddar cheese, gratedgruyere or gouda1:1cheesedairy-free
sharper flavor, removes:lactose-free if using lactose alternatives
Full guide → - salt(optional)
- black pepper(optional)
Instructions
- 1
Melt butter in a saucepan over low heat, add flour and cook for 3 minutes while stirring constantly.
- 2
Add mustard and stir to combine.
- 3
Gradually add milk while stirring to achieve a creamy consistency.
- 4
Cook the sauce for 5 minutes and season with salt and pepper to taste.
- 5
Add cheddar cheese, reserving some for topping, and stir until the cheese melts and incorporates fully.
- 6
Cook pasta in boiling salted water for 7 minutes until al dente, then drain.
- 7
Place drained pasta in a baking dish and combine with the cheese sauce.
- 8
Top with reserved cheese and bake at 400°F until the cheese melts and browns.
Tips
Cook pasta one minute under al dente since it continues cooking in the oven. This prevents mushy final results while ensuring the pasta absorbs sauce flavors during baking.
Reserve cheese for topping before mixing with the sauce. This creates the signature golden, crispy crust when exposed to oven heat rather than melting into the creamy base.
Stir the roux constantly over low heat to create a smooth flour-butter base. Lumps in the roux lead to a grainy sauce texture even after milk addition.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 160°C oven, covered, for 10-15 minutes until warmed through.
Assemble the dish through the pasta-sauce combination step, cover, and refrigerate for up to 24 hours. Top with cheese and bake when ready to serve.
Serve immediately while the cheese crust is crispy and warm. Pairs well with steamed green vegetables, a simple green salad, or garlic bread.
Common Mistakes
Cook pasta too far in advance before mixing with sauce to avoid absorption of excess liquid and mushy texture.
Skip stirring the roux constantly to avoid lumps that remain grainy after milk addition.
Cover the dish tightly during baking to avoid a golden cheese crust that provides texture contrast.
Substitutions
Dairy-Free Swaps
sharper flavor, removes:lactose-free if using lactose alternatives
Full guide →General Alternatives
FAQ
Can I make this mac and cheese ahead of time?
Yes, assemble the pasta with cheese sauce in the baking dish, cover, and refrigerate up to 24 hours. Top with reserved cheese just before baking. This actually helps flavors meld overnight.
What if I don't have mustard on hand?
Omit mustard entirely or substitute with hot sauce, Worcestershire sauce, or paprika. The sauce remains creamy but loses the subtle tang and depth that mustard provides.
Can I freeze mac and cheese?
Yes, freeze unbaked assembled dish up to 2 months. Thaw overnight in the refrigerator and bake as directed. Texture remains good though the sauce may separate slightly upon reheating.