Nutritional values are estimates per serving
Proper baked mac and cheese with a golden breadcrumb crust and a sauce so creamy it makes shop bought versions taste like a different dish entirely. Comfort food at its absolute peak.
A note from us
The combination of cheddar, gruyere and parmesan is deliberate — cheddar gives sharpness, gruyere gives that stretchy melt and nutty flavour, parmesan gives depth. Using just one cheese gives a flat result. The Dijon mustard is the secret ingredient — you cannot taste it but it amplifies the cheese flavour significantly. Grate your own cheese — this is non negotiable. Pre-shredded cheese is coated in anti-caking agents that make the sauce grainy and powdery rather than smooth and glossy. A box grater takes 2 minutes and makes an enormous difference to the final result.
What you need 🛒
How to make it 👨🍳
Preheat oven to 200C. Cook the pasta in heavily salted boiling water for 2 minutes less than the packet instructions — it will finish cooking in the oven. Drain well. Toss the drained pasta immediately with a small knob of butter — this stops it from sticking and prevents it bloating and absorbing all the sauce while you make the roux.
Melt the butter in a large heavy saucepan over medium heat. Add the crushed garlic and cook for 1 minute until fragrant. Add the flour and stir constantly for 2 minutes to cook out the raw flour taste — it should smell slightly nutty.
Add the milk gradually, whisking constantly to prevent lumps. Add it in four additions, making sure each addition is fully incorporated before adding the next. Once all the milk is in add the double cream.
Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon — about 5-8 minutes. Do not rush this or the sauce will be thin.
Remove from the heat and add the cheddar, gruyere and half the parmesan. Stir until completely melted and smooth. Add the Dijon mustard, smoked paprika and cayenne. Season generously with salt and black pepper. Taste — it should be rich, sharp and deeply cheesy.
Add the drained pasta to the cheese sauce and stir until every piece is coated. Transfer to a large baking dish or cast iron skillet.
Mix the panko breadcrumbs with the melted butter, remaining parmesan and fresh thyme leaves. Scatter evenly over the top of the pasta.
Bake for 25-30 minutes until the top is deeply golden and the sauce is bubbling at the edges. Leave to rest for 5 minutes before serving — the sauce thickens as it cools slightly.
