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Macaroni and cheese is the king of comfort food, and this homemade version beats any boxed mix hands down. With a silky three-cheese sauce, perfectly cooked pasta, and a golden crispy topping, this recipe delivers restaurant-quality results in your own kitchen. Whether you’re planning easy weeknight dinners or need kid-friendly dinner ideas, this dish checks all the boxes for delicious, satisfying family meals.
Table of Contents
Why You’ll Love This Mac and Cheese
This isn’t your ordinary macaroni and cheese. The combination of sharp cheddar and parmesan creates incredible depth of flavor, while the garlic and mustard powder add subtle complexity that elevates this dish beyond basic comfort food. The crispy baguette topping provides textural contrast that makes every bite interesting. Best of all, it’s ready in about 30 minutes, making it perfect for those busy nights when you need quick dinner ideas that actually taste homemade.
Families love this recipe because it’s versatile, budget-friendly, and guaranteed to please even the pickiest eaters. You can make it ahead, customize the cheese blend, and even freeze portions for future meals. It’s one of those dinner dishes that works for casual weeknight suppers or special family gatherings.
Essential Equipment
To make this creamy macaroni and cheese perfectly, you’ll need a few key kitchen tools. A quality saucepan is essential for creating the smooth cheese sauce, while baking sheets help you achieve that perfectly crispy breadcrumb topping. Don’t forget your measuring cups and spoons set for accurate ingredient proportions, and a reliable oven to finish the dish with a beautiful golden crust.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Baguette | 50g | Cut into small chunks |
| Butter | 2 tbsp + 1 tbsp melted | Divided use |
| Spiral pasta | 350g | Or other short pasta shapes |
| Garlic clove | 1 | Finely chopped |
| English mustard powder | 1 tsp | Adds depth without heat |
| Plain flour | 3 tbsp | For thickening the sauce |
| Whole milk | 500ml | Room temperature works best |
| Mature cheddar | 250g | Grated, vegetarian if needed |
| Parmesan | 50g | Grated, or vegetarian alternative |
| Salt and pepper | To taste | For seasoning |
Step-by-Step Instructions
Prepare the Crispy Topping
Start by preheating your oven to 200°C (180°C fan/gas 6). Spread your baguette chunks across a baking sheet in a single layer. Drizzle with 1 tablespoon of melted butter and season with salt and pepper. Bake for 6 minutes until the bread is golden and crispy. Remove from the oven and set aside while you prepare the rest of the dish.
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your spiral pasta and cook for 2 minutes less than the package directions indicate. This ensures the pasta won’t become mushy during the final baking stage. Drain the pasta in a colander and set aside.
Create the Cheese Sauce
While your pasta cooks, melt 2 tablespoons of butter in a saucepan over medium heat. Add the finely chopped garlic and English mustard powder, stirring for about 1 minute until fragrant. Be careful not to let the garlic brown. Stir in the plain flour using your kitchen utensils, creating a thick paste called a roux. Cook this mixture for 1 minute, stirring constantly.
Gradually whisk in the whole milk, adding it slowly to prevent lumps from forming. A good whisk technique is key here pour a little milk, whisk vigorously, then add more. Continue this process until all the milk is incorporated and you have a smooth sauce. Simmer the sauce for 5 minutes, whisking continuously as it thickens into a creamy consistency.
Add the Cheese
Remove your saucepan from the heat. Stir in the grated cheddar cheese and half of the parmesan, mixing until the cheese melts completely into the sauce. The residual heat is perfect for melting the cheese without making it grainy or separated.
Combine and Bake
Add the drained pasta to your cheese sauce, stirring thoroughly to coat every piece. Season with salt and pepper to taste. Transfer the mixture to a large ovenproof dish or divide it among four individual baking dishes for single servings.
Scatter the crispy baguette pieces over the top of the macaroni and cheese, then sprinkle with the remaining parmesan. Bake in your preheated oven for 20 minutes until the top is golden brown and the sauce is bubbling around the edges.
Pro Tips for Perfect Mac and Cheese
Use room temperature milk to prevent the sauce from seizing when you add it to the roux. Cold milk can cause lumps and uneven thickening. If you’re using a food processor to grate your cheese, make sure to use the shredding disk for the best texture.
Don’t skip the mustard powder it enhances the cheese flavor without adding any mustard taste. This secret ingredient is what separates good mac and cheese from great mac and cheese. For extra insurance against lumpy sauce, keep a fine-mesh strainer handy.
Consider grating your own cheese rather than buying pre-shredded varieties. Fresh-grated cheese melts more smoothly because it doesn’t contain anti-caking agents. A chef’s knife and cutting board make prep work easier.
Customization Ideas
Transform this basic recipe into different flavor profiles by experimenting with cheese combinations. Try adding smoked gouda for a smoky note, or gruyere for a more sophisticated taste. For a spicy kick, mix in some pepper jack cheese or add a pinch of cayenne pepper to the sauce.
Boost the nutrition by stirring in cooked vegetables like broccoli, peas, or roasted butternut squash before baking. You can also add cooked bacon, ham, or rotisserie chicken to turn this side dish into a complete meal. Use mixing bowls to prep your add-ins ahead of time.
Storage and Freezing
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 180°C until heated through.
To freeze, assemble the dish completely but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to serve, thaw thoroughly in the refrigerator overnight, then bake as directed. You may need to add 5-10 minutes to the baking time.
Frequently Asked Questions
Can I use different pasta shapes?
Absolutely! While spiral pasta works beautifully because it catches the sauce, you can use elbow macaroni, shells, penne, or cavatappi. Just adjust cooking times according to the package directions.
What if I don’t have English mustard powder?
You can substitute with Dijon mustard (use 1 teaspoon) or omit it entirely, though the flavor won’t be quite as complex. Yellow mustard powder also works in a pinch.
Can I make this ahead of time?
Yes! Prepare the entire dish up to the baking step, cover, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking, or add 10 extra minutes to the baking time if baking straight from the fridge.
How do I prevent the sauce from becoming grainy?
Remove the pan from heat before adding the cheese, and use freshly grated cheese rather than pre-shredded. Avoid high heat, which can cause the proteins in cheese to seize and separate.
Is this recipe suitable for vegetarians?
Yes, as long as you use vegetarian cheddar and parmesan (or vegetarian alternatives). Many traditional parmesan cheeses contain animal rennet, so check labels carefully.
Can I double this recipe?
Definitely! Simply double all ingredients and use a larger baking dish. The cooking time may increase by 5-10 minutes to ensure the center is heated through and bubbly.
Creamy Macaroni and Cheese Recipe in 30 Minutes (Family Favorite!)
This homemade macaroni and cheese features a creamy three-cheese sauce made with sharp cheddar and parmesan, topped with crispy garlic-butter baguette pieces. Perfect for easy weeknight dinners and guaranteed to please the whole family.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
50g baguette, cut into small chunks
3 tbsp butter (2 tbsp + 1 tbsp melted, divided)
350g spiral pasta or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g mature cheddar cheese, grated
50g parmesan cheese, grated
Salt and pepper to taste
Instructions
1. Preheat oven to 200°C (180°C fan/gas 6). Spread baguette chunks on a baking sheet, drizzle with 1 tbsp melted butter, season, and bake for 6 minutes until crisp. Set aside.
2. Boil pasta in salted water for 2 minutes less than package directions. Drain and set aside.
3. Melt 2 tbsp butter in a saucepan over medium heat. Add garlic and mustard powder, cook for 1 minute.
4. Stir in flour and cook for 1 minute more, stirring constantly.
5. Gradually whisk in milk until smooth. Simmer for 5 minutes, whisking constantly until thickened.
6. Remove from heat and stir in cheddar and half the parmesan until melted.
7. Add drained pasta to the cheese sauce with seasoning. Mix well.
8. Transfer to a large ovenproof dish or four individual dishes.
9. Top with crispy baguette pieces and remaining parmesan.
10. Bake for 20 minutes until golden and bubbling.
Notes
Can be frozen before baking – defrost thoroughly before cooking.
For best results, use freshly grated cheese rather than pre-shredded.
Pasta will continue cooking in the oven, so undercook slightly.
Add cooked bacon, ham, or vegetables for variations.
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