By The foodoodle kitchen · Published September 20, 2026
Baked Mac and Cheese
Kid-approved; elbow pasta in a cheddar béchamel baked under a breadcrumb top.
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Easy
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Ingredients
- 200 g elbow pasta, uncooked is fine to start with.
- 30 g butter, for the béchamel sauce.
- 30 g flour, for the béchamel sauce.
- 500 ml milk, warm up before adding to teh sauce.
- 200 g cheddar cheese, shredded for melting.
- 50 g breadcrumbs, for topping.
- 1 tsp paprika, to sprinkle on top. (optional) (optional)
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Method
- Preheat your oven to 180°C (350°F). 5 min
- Cook elbow pasta in boiling salted water until al dente, about 8-10 min. Drain and set aside. 10 min
- In a saucepan, melt butter over medium heat. 2 min
- Whisk in flour and cook for 1-2 min until bubbly. 2 min
- Gradually add warm milk, whisking continuously until smooth. 5 min
- Cook for 5-7 min until thickened, stirring often. 7 min
- Stir in shredded cheddar cheese until melted and smooth. 3 min
- Combine cooked pasta with cheese sauce and mix well. 2 min
- Transfer the mixture to a baking dish. 2 min
- Top with breadcrumbs and sprinkle with paprika if using. 2 min
- Bake for 15-20 min until the top is golden and crisp. 20 min
