Baked Macaroni & Cheese

I’m not sure I know anyone who doesn’t enjoy a good Mac n Cheese. I sure do! It’s a comforting dish with a rich flavor, ideal for a weeknight supper. I took inspiration for this recipe from the book Foodprints by Priya Bala, a former colleague. You can make this dish even if you don’t have an oven. Just reduce the amount of milk you use and make a thick sauce instead and then combine with the pasta.

This post goes out to my nephew, who enjoys macaroni and cheese, and turned 10 last week!

Baked Macaroni and Cheese

Serves: 4


Macaroni Pasta – 200 gms
Butter – 2 tbsp
All-purpose flour/Maida – 2 tbsp
Milk – 400 ml
Cheese – 1/2 cup + 1/4 cup
Red pepper flakes/Chilli flakes – 1 tbsp (optional)
Salt to taste
Bread crumbs – 2 tbsp


  • Pre-heat oven to 425 degrees Fahrenheit or 230 degrees Celsius
  • Grease a round or square baking dish and set aside
  • To a pot of boiling salted water, add the macaroni and boil for about 8 minutes
  • Drain and transfer to the prepared baking dish
  • In a saucepan, heat the butter
  • Add all-purpose flour and stir on medium flame
  • Pour in the milk and whisk continuously
  • After a couple minutes, add salt to taste and chilli flakes
  • Keep whisking and add half cup of cheese 
  • Take off the heat after 2 minutes and pour over the pasta
  • Sprinkle bread crumbs and quarter cup of cheese
  • Bake for about 20 to 22 minutes till most of the milk is absorbed and pasta is bubbling
  • Serve hot!

Baked Mac and Cheese

– If you are making this for kids, you can leave out the chilli flakes. Personally, I like a little bit of heat in this dish
– You could use dried herbs like thyme or oregano as well
– I used a mix of cheddar and parmesan cheese. You can use any cheese that melts quickly and isn’t stringy
– You can leave out bread crumbs if you don’t happen to have it. But it does add a bit of crunch to the dish

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