Half-Baked by Liz  recipes, crafting, & other fun things

Mac n’ (French) Cheese

January 11, 2017 / by Liz

Mac n’ (French) Cheese

Yield: makes one 9″x13″ pan of macaroni and cheese

Mac n’ (French) Cheese


  • 325 g dry macaroni noodles
  • 55 g salted butter
  • 40 g flour
  • 750 g milk
  • 150 g strong cheddar, grated
  • 100 g emmental, grated
  • 100 g gruyère, grated
  • 50 g comté, grated
    for the crumb topping;
  • 50 g panko crumbs or bread crumbs
  • 70 g parmesan cheese, grated
  • 25 g butter, melted


  • Preheat the oven to 190°C (375°F). Cook the macaroni noodles according to the package instructions. Strain, stir in a little olive oil (so they won’t stick together), and set aside.
  • Meanwhile, in a large pot over medium heat, melt the butter. Whisk in the flour, and cook for another couple of minutes, stirring constantly. Slowly pour in the milk while stirring, and continue cooking until thickened.
  • Remove the pot from the heat, add the cheese and stir until smooth. Add the cooked macaroni, and stir to combine.
  • Spread the mixture into a non-stick 9″x13″ pan. In a separate bowl, whisk together the panko or bread crumbs, parmesan cheese and melted butter until uniform. Spread the crumb mixture on top of the macaroni and press into place. Bake for 30 to 35 minutes until golden on top and bubbling around the edges. Allow the pan to sit for 10 minutes before cutting and serving.
  • *See original blog post here.

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