💡 Recipe Highlights
- •Classic Comfort Food: An American staple made with tender macaroni and a rich, creamy cheese sauce, topped with a crunchy panko crust.
- •Quick & Easy: A totally hassle-free dinner that comes together in a flash with minimal prep.
- •How It’s Made: The velvety cheese sauce cooks up effortlessly right in your Thermomix® before baking to golden perfection in the oven.
When it comes to pure comfort food, nothing beats a classic dish of Mac and Cheese.
This irresistibly creamy combination of tender elbow macaroni and rich, flavorful cheese sauce feels like a warm hug in a bowl.
Don’t worry—you don’t need any expert cooking skills to pull this off! It is completely foolproof.
In my simple recipe with easy step-by-step instructions, I’ll show you just how fast you can whip up the most delicious homemade Thermomix® Mac and Cheese right in your own kitchen.
What is Mac and Cheese?
Mac and cheese is the ultimate classic American comfort food—and a total crowd-pleaser for both kids and adults! It features tender elbow macaroni coated in a rich, velvety cheese sauce, baked in the oven until perfectly golden and bubbly.
This Mac and Cheese is:
- an irresistible blend of tender pasta and melted cheese.
- the definition of comfort food—the ultimate combo of cozy carbs and gooey cheese.
- like a warm, delicious hug for your tastebuds.
- the ultimate cozy weeknight meal.
- a crowd-pleasing classic that the whole family will love.
- a quick and easy recipe that delivers maximum flavor with minimal effort.
My Top Tips for the Best Mac and Cheese
Use high-quality, freshly shredded cheese for the richest flavor and smoothest melt.
Undercook your macaroni by a minute or two—it will finish cooking in the oven and soak up all that dreamy cheese sauce without getting mushy.
Top it with Panko breadcrumbs for an unbeatable crunchy topping—trust me, you don’t want to skip this!
Feel free to mix up the cheeses! Sharp Cheddar, Gouda, or Mozzarella all work wonderfully together.
A pinch of nutmeg and a hint of Dijon mustard give the cheese sauce an amazing depth of flavor.
Adding butter to the topping gives it the most irresistible crispy crunch.
Leftovers store super well in the fridge, so you can easily enjoy them the next day for lunch!
Want to pack in some extra protein? Toss in some crispy bacon or cooked chicken!
A sprinkle of fresh herbs like parsley or chives adds a gorgeous pop of color and bright flavor.
Can I make this ahead of time?
Yes! You can easily prep this dish ahead of time and store it in the fridge.
For the best texture and flavor, I recommend enjoying it within 2 days.
Keep in mind that freezing can change the creamy consistency of the sauce, so fresh is definitely best!
Easy Recipe Variations
Toss in some steamed broccoli or cauliflower to sneak in an extra serving of veggies.
Top with roasted cherry tomatoes for a bright, juicy burst of flavor.
Play around with different cheese blends to give it your own unique spin.
Love a little heat? Kick it up a notch with a pinch of red pepper flakes!
What to Serve with Mac and Cheese
This dish is cozy and satisfying enough to be a complete meal all on its own!
That said, it pairs amazingly well with your favorite chicken, pork, or seafood mains. And of course, it’s an absolute must-have classic side for summer cookouts and BBQs!
If you want to balance out the meal, a crisp green salad or simple steamed veggies make the perfect light sides to go with all that cheesy goodness.
Frequently Asked Questions About Mac and Cheese
What Ingredients Do You Need for Mac and Cheese?
- 7 oz (200 g) elbow macaroni
- For the cheese sauce:
- 2 tbsp (30 g) butter
- 2 tbsp (20 g) all-purpose flour
- 200 ml milk
- 100 ml heavy cream
- 100 g cheddar cheese
- 100 g Swiss cheese (or Emmental)
- 50 g Parmesan cheese
- 1/2 tsp mustard (optional)
- 1 pinch nutmeg (optional)
- Salt and pepper to taste
For the Topping:
- 50 g panko or regular breadcrumbs
- 30 g butter
Note: You’ll find the full ingredient list with exact measurements and step-by-step instructions in the printable recipe card further down the page.
How to Make Mac and Cheese
Prep Work:
First, cook the pasta according to the package directions.
Since the pasta will finish cooking in the oven, you want it slightly underdone. Aim for al dente by shaving off about 2 minutes from the recommended cook time.
Next, preheat your oven to 350°F (180°C) and get ready to whip up the sauce.
Making the Cheese Sauce:
Cut the cheese into large chunks and add them to the mixing bowl. Chop for 8 sec / Speed 10.
Transfer the shredded cheese to a bowl and set aside, then rinse out the mixing bowl.
Add the butter to the mixing bowl and melt for 2 min / 140°F (60°C) / Speed 2.
Add the flour to create a roux and cook for 3 min / 212°F (100°C) / Speed 1.
Now set the timer to 6 min / 195°F (90°C) / Speed 3 and slowly pour the milk and heavy cream through the hole in the lid while it’s running.
Place the measuring cup back onto the lid.
Once the timer goes off, add the shredded cheese, mustard, nutmeg, salt, and pepper, then mix for 2 min / 212°F (100°C) / Speed 1 until smooth and creamy.
Assembly:
Pour the cheese sauce over the cooked macaroni and give it a good toss to coat every piece.
Transfer the mixture into a baking dish and smooth out the top.
Melt the butter in the microwave or in your rinsed Thermomix® (2 min / 140°F (60°C) / Speed 2), then mix it with the panko (or breadcrumbs).
Sprinkle the buttered panko mixture evenly over the pasta and bake on the upper-middle oven rack for 25–30 minutes until bubbly and golden brown on top.
Note: You’ll find the exact ingredient measurements and full step-by-step instructions in the recipe card below.
The listed prep and cook times are an average estimate.
Happy cooking!
If you loved this quick mac and cheese, you’ll definitely want to check out my super fluffy burger buns recipe too! 🙂
Cheers,
Christoph
PS: Don’t want to miss a single recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, please leave me a comment and give it a 5-star rating below! 🙂
Classic Baked Mac and Cheese
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Zutaten
- 200 g Elbow macaroni
For the cheese sauce:
- 30 g Butter
- 20 g All-purpose flour
- 200 ml Milk
- 100 ml Heavy cream
- 100 g Cheddar cheese
- 100 g Emmental cheese
- 50 g Parmesan cheese
- ½ tsp Prepared mustard optional
- 1 pinch Ground nutmeg optional
- Salt and black pepper
For the topping:
- 50 g Panko or breadcrumbs
- 30 g Butter
Zubereitung
Prep Work:
- First, cook the pasta according to the package directions. Since it will keep cooking in the oven later, you’ll want it slightly firm—so knock about 2 minutes off the suggested cook time.
- Preheat your oven to 180° C and get ready to make that cozy cheese sauce!
Making the Cheese Sauce:
- Cut the cheese into rough chunks and place in the mixing bowl. Grate for 8 sec / speed 10. Transfer to a bowl and quickly rinse the mixing bowl.
- Add the butter to the mixing bowl and melt for 2 min / 60° C / speed 2.
- Add the flour to create your roux and cook for 3 min / 100° C / speed 1.
- Set the timer to 6 min / 90° C / speed 3 and slowly pour the milk and heavy cream through the opening in the lid. Pop the lid attachment back on.
- When the time is up, add the grated cheese, mustard, nutmeg, salt, and pepper, then stir for 2 min / 100° C / speed 1 until velvety smooth.
Assembly & Baking:
- Pour the cheesy sauce all over the macaroni and toss until every noodle is nicely coated.
- Transfer the mixture into a baking dish and smooth the top into an even layer.
- Melt the butter in the microwave or in your rinsed Thermomix® (2 min / 60° C / speed 2) and toss together with the panko breadcrumbs.
- Scatter the buttery crumb mixture evenly over the pasta and bake on the upper-middle rack for 25-30 minutes until golden and bubbly.
- Serve warm and enjoy!
Classic Baked Mac and Cheese
Click stars to rate now
Zutaten
- 200 g Elbow macaroni
For the cheese sauce:
- 30 g Butter
- 20 g All-purpose flour
- 200 ml Milk
- 100 ml Heavy cream
- 100 g Cheddar cheese
- 100 g Emmental cheese
- 50 g Parmesan cheese
- ½ tsp Prepared mustard optional
- 1 pinch Ground nutmeg optional
- Salt and black pepper
For the topping:
- 50 g Panko or breadcrumbs
- 30 g Butter
Zubereitung
Prep Work:
- First, cook the pasta according to the package directions. Since it will keep cooking in the oven later, you'll want it slightly firm—so knock about 2 minutes off the suggested cook time.
- Preheat your oven to 180° C and get ready to make that cozy cheese sauce!
Making the Cheese Sauce:
- Cut the cheese into rough chunks and place in the mixing bowl. Grate for 8 sec / speed 10. Transfer to a bowl and quickly rinse the mixing bowl.
- Add the butter to the mixing bowl and melt for 2 min / 60° C / speed 2.
- Add the flour to create your roux and cook for 3 min / 100° C / speed 1.
- Set the timer to 6 min / 90° C / speed 3 and slowly pour the milk and heavy cream through the opening in the lid. Pop the lid attachment back on.
- When the time is up, add the grated cheese, mustard, nutmeg, salt, and pepper, then stir for 2 min / 100° C / speed 1 until velvety smooth.
Assembly & Baking:
- Pour the cheesy sauce all over the macaroni and toss until every noodle is nicely coated.
- Transfer the mixture into a baking dish and smooth the top into an even layer.
- Melt the butter in the microwave or in your rinsed Thermomix® (2 min / 60° C / speed 2) and toss together with the panko breadcrumbs.
- Scatter the buttery crumb mixture evenly over the pasta and bake on the upper-middle rack for 25-30 minutes until golden and bubbly.
- Serve warm and enjoy!
