By Akshara
June 11, 2026
A truly great baked Mac and Cheese relies on a flawlessly executed, cheese-infused béchamel sauce, known in classical cooking as a Mornay sauce. By building a rich base of butter, flour, and warm milk, and melting in a sharp, high-fat blend of mature cheddar and creamy Gruyère, you achieve a beautifully smooth coat over every single elbow macaroni. Baked with a crisp, buttery breadcrumb topping, this timeless casserole provides an incredible play of textures between its golden crust and molten, velvety interior.
250g elbow macaroni  3 tbsp unsalted butter  3 tbsp plain flour  2.5 cups whole milk, warmed  1.5 cups sharp mature cheddar, grated  1 cup Gruyère or mozzarella cheese, grated  1/4 tsp mustard powder and a pinch of ground nutmeg  1/2 cup panko breadcrumbs mixed with 1 tbsp melted butter  Salt and freshly cracked black pepper to taste
Boil the elbow macaroni in a large pot of salted water until just under al dente, then drain and set aside.
Melt the butter in a heavy-bottomed saucepan over medium heat, whisk in the flour, and cook for 1 to 2 minutes to form a smooth paste while eliminating the raw flour taste.
Gradually pour the warm milk into the pan in a steady stream, whisking constantly to prevent lumps, and let it simmer gently for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat, stir in the mustard powder, nutmeg, salt, pepper, and three-quarters of the grated cheese blend, mixing until completely smooth and melted before folding in the cooked macaroni.
Transfer the cheesy pasta into a greased baking dish, scatter the remaining cheese and the buttery panko breadcrumbs evenly across the top, and bake at 200°C for 20 minutes until bubbling and deeply golden brown.