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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente, according to the package instructions. The pasta should remain slightly firm because it will continue cooking in the oven.
Drain thoroughly and set aside.
Melt the butter in a large, heavy-bottomed saucepan over medium heat.
Add the flour and whisk continuously for 1–2 minutes, until smooth and lightly golden.
Gradually pour in the warm milk and cream, whisking constantly to prevent lumps. Continue cooking for 5–7 minutes, until the sauce has thickened enough to coat the back of a spoon.
Stir in the mustard, salt, black pepper, and nutmeg, if using.
Remove the saucepan from the heat. Add the grated English cheddar a handful at a time, stirring until completely melted and smooth.
Add the drained macaroni to the cheese sauce and stir gently until every piece is evenly coated.
Taste and adjust the seasoning, adding a little more mustard, salt, or pepper if desired.
Grease a large baking dish, approximately 9 by 13 inches, or divide the mixture between two smaller dishes.
Spoon the macaroni and cheese into the dish and spread it evenly.
Combine the grated cheddar, breadcrumbs, and melted butter in a bowl. Sprinkle the mixture evenly over the top of the macaroni.
Place the baking dish on a baking sheet to catch any drips.
Bake uncovered for 25–30 minutes, or until the pie is bubbling around the edges and the topping is golden brown.
For a deeper golden crust, place the pie under the broiler for 1–2 minutes, watching carefully to prevent burning.
Allow the mac and cheese pie to rest for 10–15 minutes before serving so it can set slightly.
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Use a mature cheddar for a stronger cheese taste.
The mustard is stirred directly into the cheese sauce, giving the finished pie a gentle sharpness without overpowering the cheddar.
Do not overcook the macaroni before baking, as it will soften further in the oven.
The cheese sauce should be slightly looser than you want the final filling to be, since the pasta will absorb some of the sauce as it bakes.
The macaroni and cheese can be assembled a day in advance. Cover and refrigerate until ready to bake.
If baking the pie directly from the refrigerator, add approximately 15–20 minutes to the cooking time.
For an especially crisp topping, use coarse fresh breadcrumbs or panko breadcrumbs.
Can I use a different type of cheese?
Yes, you can substitute with other cheeses, but using English cheddar gives the pie its distinct flavor.
How can I make the topping extra crispy?
Use coarse fresh breadcrumbs or panko breadcrumbs for a crispier topping.
Can I prepare this dish in advance?
Yes, you can assemble the macaroni and cheese a day in advance. Cover and refrigerate until ready to bake.
What should I serve with this pie?
Serve warm with a crisp green salad, steamed vegetables, roasted tomatoes, or buttered greens.
How do I prevent the cheese sauce from becoming lumpy?
Whisk continuously while gradually adding the milk and cream to prevent lumps.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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