Creamy Baked Mac and Cheese

Shred all the cheeses using a box grater, a food processor grater, or the mincer attachment of a KitchenAid. Bring a large pot of water to the boil, add one chicken stock cube, and cook the pasta according to the packet instructions until fully cooked. Drain and set aside.

Preheat the oven to 180°C fan-forced (350°F).

Place the thickened cream and evaporated milk into a small saucepan and warm gently over low heat until steamy but not boiling, or heat them together in the microwave. Set aside while you prepare the sauce.

Melt the butter in a large pot over medium heat and add the second chicken stock cube to dissolve. Add the onion powder, garlic powder, paprika, chipotle, dried mustard, nutmeg, cayenne, and season with salt and pepper, then whisk to bloom the spices for about 30 seconds. Add the flour and whisk until smooth and lightly foamy.  You want it golden brown not dark. dark brown 

Slowly pour the warm cream and evaporated milk into the pot while whisking until smooth, then stir in the Dijon mustard. Bring the mixture to a gentle bubble. Add half of the shredded cheese, reduce the heat to very low, and cook for a few minutes until melted and slightly thickened. Remove the pot from the heat and stir through the cooked pasta until everything is well coated.

Add half of the mac and cheese to a baking dish and sprinkle over half of the remaining cheese. Sprinkle over half of the Parmesan, then add the rest of the mac and cheese. Top with the final layer of cheese, then the remaining Parmesan, and finish with the panko crumbs. Grate a little nutmeg over the top, then bake for 15–20 minutes until bubbling. Place it under the grill (broiler) for about 5 minutes to get a beautiful golden top. Rest for a few minutes before garnishing with fresh chives.” Rest for a few minutes before garnishing with fresh chives.

A FEW THINGS YOU’LL WANT TO KNOW

Why is there so much cheese in this?
Mac and cheese is all about the cheese. Everyone has their own version, and every household uses different amounts and different types of cheese. It also depends on where you live, because not every city or country has the same cheeses available. The mix of cheddar, Red Leicester, mozzarella, Monterey Jack, Gouda, and Parmesan in my recipe gives you flavour, stretch, creaminess, and that perfect golden top — but if you can’t find one of them, choose something similar and it will still work beautifully.

Do I have to use Parmesan?
Not at all. It’s optional, and you’ll find that most mac and cheese recipes actually don’t use Parmesan at all. I like it because it adds a lovely salty finish, but you can leave it out if you prefer.

Can I swap panko for regular breadcrumbs?
I wouldn’t. Regular crumbs can go soggy. If you don’t have panko, skip the crumb entirely.

Can I replace chives?
Yes—use parsley or leave the greens out altogether. They don’t change the taste; they just add colour when serving.

What is Monterey Jack? And what about Colby Jack?
Monterey Jack is a mild, creamy white cheese that melts beautifully. Colby Jack is a blend of Colby and Monterey Jack (often sold as marble cheese in Australia). In different countries, you’ll find them under various names. I used a jalapeño Monterey Jack because my supermarket was out of the regular one—and it was delicious. The jalapeño adds a gentle heat and so much flavour. Highly recommend trying it.

Is Red Leicester a cheddar?
Yes—Red Leicester is a cheddar-style cheese. I use half Red Leicester and half medium-sharp cheddar because together they add colour and a richer flavour. You can absolutely use 300 g of just cheddar if that’s what you have.

Why add a stock cube to the pasta water?
Totally optional. I saw it trending online and wanted to try it. It adds a gentle savoury flavour to the pasta and works beautifully, but salt alone is fine too.

How much cayenne pepper should I use?
It depends on your taste. Start with 1⁄2 teaspoon and adjust next time. It adds warmth rather than heat.
You can, but evaporated milk has less water content, which helps remove excess moisture—one of the keys to a perfect mac and cheese. If you don’t have evaporated milk, you can use regular milk, but you may need to cook the sauce a little longer to reduce it slightly.

Can I use just thickened cream instead of evaporated milk?
Yes, increase the amount and skip the evaporated milk. Your sauce will be richer but still delicious.

Do I need to cook the pasta al dente?
No. Mac and cheese is different—cook the pasta fully. It shouldn’t be mushy, but it shouldn’t be al dente either.

My topping didn’t brown in the oven—why?
Most ovens won’t brown mac and cheese on bake mode alone. Put it under the grill (broiler) for 5–7 minutes at the end and you’ll get that beautiful golden crust.

How do I avoid overcooking the sauce?
Once the cream mixture and cheese go in, only cook until the sauce thickens slightly. A few minutes is enough. Overcooking can make the sauce grainy.

Should I use pre-shredded cheese?
I wouldn’t. Pre-shredded cheese is coated in anti-caking agents, which stops it melting smoothly. You’ll never get that silky, creamy sauce with it. Always grate your cheese fresh — or use a mincer or processor attachment if grating hurts your hands.