Description
This Baked One Pot Mac and Cheese recipe offers a creamy, cheesy comfort dish made entirely in one skillet, combining the convenience of stovetop cooking with the rich texture achieved by baking and broiling. The macaroni is simmered in a smooth béchamel sauce, layered with two types of cheese, and topped with golden breadcrumbs for a deliciously crispy finish.
Ingredients
Scale
Cheese Sauce
- 4 tbsp unsalted butter
- 6 tbsp flour
- 3 cups milk (full or low fat, low fat recommended)
- 2 cups water
- 1 tsp salt
- Black pepper (5 grinds)
- 1/2 lb (250g) dried macaroni (elbow pasta)
- 2 cups (150g / 5oz) grated tasty or cheddar cheese (or any sharp, flavored cheese that melts well)
- 1 cup (75g / 2.5 oz) grated provolone dolce cheese (or mozzarella or other mild flavored good melting cheese)
Topping
- 1/4 cup panko breadcrumbs (or ordinary breadcrumbs)
- 1/4 cup grated parmesan cheese
- 1/2 tbsp fresh parsley, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 180C/350F to prepare for baking the mac and cheese later.
- Melt Butter: In a deep frying pan or skillet over medium heat, melt the unsalted butter fully to start making the roux.
- Make Roux: Add the flour to the melted butter and stir constantly until it forms a thick paste, cooking for about 1 minute to remove the raw flour taste.
- Add Milk Gradually: Pour in half of the milk while whisking continuously to dissolve the roux smoothly, then gradually add the remaining milk, whisking thoroughly to prevent lumps.
- Add Water and Seasoning: Stir in 2 cups of water, 1 tsp salt, and 5 grinds of black pepper. Increase heat to medium-high, whisking cautiously to avoid sticking. When the sauce starts steaming and thickens to coat the pan edges (2-3 minutes), add the dried macaroni.
- Cook Macaroni Briefly: Reduce heat to medium and gently stir with a wooden spoon to mix macaroni, cooking for exactly 1 minute without overcooking to maintain perfect sauciness and pasta texture.
- Cover and Bake: Cover the frying pan with a lid and immediately transfer it to the oven, placing it on the middle rack for 12 minutes until the pasta is al dente and sauce settles.
- Remove from Oven: Take the pan out of the oven; the sauce may appear loose but will thicken in the next steps.
- Turn On Grill/Broiler: Switch off the oven and turn the grill or broiler to high to prepare for browning.
- Add Cheese: Stir in both grated cheeses just enough to distribute them; the cheese will melt and thicken the sauce without over-stirring to avoid excessive evaporation.
- Add Toppings and Broil: Evenly sprinkle panko breadcrumbs and grated parmesan cheese over the top. Place the pan under the grill/broiler for a few minutes until the topping is golden and crispy.
- Rest and Serve: Remove from the grill and let the dish rest for 5 minutes before serving to allow the sauce to thicken further and flavors to meld.
Notes
- Use low-fat milk for a lighter version, but full-fat milk works well for creamier texture.
- Elbow macaroni is traditional, but other short pasta shapes that hold sauce can substitute.
- Provolone dolce adds mild flavor; mozzarella or any good melting mild cheese can be used instead.
- A deep frying pan or oven-safe skillet is essential to cook on stovetop and transfer to the oven safely.
- Whisking thoroughly when adding the milk prevents lumps in the béchamel sauce.
- Covering the pan before baking traps moisture and cooks pasta evenly.
