The Ultimate Creamy Baked Mac & Cheese
Comfort Food, Elevated
Forget the boxed stuff—this is comfort food in its most sophisticated form.
The Whatever Pan is the secret to the perfect bake. Because it’s crafted from high-quality cast aluminum, it retains heat exceptionally well, ensuring the cheese sauce stays velvety smooth while the edges develop a delightful, crispy “lace” that only a premium griddle pan can provide. Transitioning seamlessly from stovetop to oven, the pan’s wide surface area means more room for that golden cheese topping we all crave.
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Serves
8
Course
Main
Prepare
15 mins
Cooks
20 mins
450g dried elbow macaroni
4 cups sharp Cheddar cheese, shredded
2 cups Gruyère cheese, shredded
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/2 tbsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 Preheat your oven to 190°C / 325°F.
2 Cook the macaroni in salted water for 1 minute less than the package instructions (aim for a firm al dente). Drain and lightly drizzle with olive oil to prevent sticking.
3 In a bowl, mix the Cheddar and Gruyère together. Divide the mixture into three portions: 3 cups for the sauce, 1/2 cup for the center layer, and 1 1/2 cups for the topping.
4 Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
5 Slowly pour in the milk, whisking constantly to ensure the sauce remains smooth. Continue cooking until the sauce thickens and begins to bubble.
6 Remove from the heat. Stir in the spices and the 3-cup portion of cheese in two batches, stirring until completely melted and glossy.
7 Fold the cooked pasta into the cheese sauce until every noodle is perfectly coated.
8 The Layering: Pour half of the mac and cheese into your Whatever Pan. Sprinkle the 1/2 cup of reserved cheese over the middle, then pour the remaining pasta on top. Finish with a final layer of the 1 1/2 cups of cheese.
9 Bake for 15 minutes until the cheese is bubbly, golden brown, and slightly crispy around the edges of the Whatever Pan.
| Nutrient | Amount |
|---|---|
| Energy | 2,340kJ / 560kcal |
| Fat | 34g |
| Saturated Fat | 21g |
| Carbohydrates | 42g |
| Sugars | 6g |
| Protein | 24g |
| Salt | 1.4g |