Macaroni and Cheese Bristol
Learn how to make macaroni and cheese the easy way with this simple recipe! No fuss, just creamy and cheesy goodness!
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This Macaroni and Cheese Bristol is classic comfort food at its finest—creamy, rich, and deeply satisfying without any unnecessary fuss. The sauce is made using a simple double-boiler method, which creates an ultra-smooth cheese base that clings beautifully to the pasta. A crunchy buttered breadcrumb topping adds contrast and gives the dish a wonderful oven-baked finish. It’s the kind of mac and cheese that feels nostalgic and homemade but still polished enough for a holiday table.
The beauty of this recipe is its simplicity. Basic pantry staples—milk, flour, butter, and cheese—transform into a silky béchamel-style sauce that’s sturdy without being heavy. The dry mustard and black pepper give it a warm backbone of seasoning, keeping the flavor balanced and savory. Whether you’re serving it as a main dish or pairing it with barbecue, fried chicken, or roasted vegetables, this mac and cheese delivers comforting flavor in every bite.
What You’ll Like About This Recipe
- Creamy, velvety sauce. The double-boiler method gently heats the milk, flour, and butter mixture, preventing scorching and ensuring a perfectly smooth sauce. It’s an old-fashioned technique that produces consistent results and enhances both texture and flavor.
- Customizable seasoning profile. Dry mustard and black pepper add warmth and depth without overwhelming the cheese. You can easily adjust the seasoning—adding smoked paprika, garlic powder, or cayenne—to suit your preferences without altering the base recipe.
- Ideal baked texture. The combination of a creamy interior and a crisp golden breadcrumb topping strikes an irresistible balance. The breadcrumbs add crunch and visual appeal, turning a simple mac and cheese into a crowd-pleasing casserole.
- Straightforward ingredients. Nothing fancy or hard to find here—just pasta, cheese, milk, butter, and pantry seasonings. This makes the dish approachable for new cooks while still satisfying for experienced ones.
- Family-friendly and adaptable. The recipe feeds 4 to 6 people, making it great for weeknight dinners, but it doubles easily for larger gatherings. It also pairs well with countless mains, making it one of those reliable dishes you’ll return to again and again.
Ingredient Notes
- Macaroni – Classic elbow macaroni works well because the small shape holds onto the cheese sauce. Shells, cavatappi, or small penne also work if you prefer a different texture.
- Cheese – A good melting cheese such as sharp cheddar, Colby, or a blend of cheddar and Monterey Jack gives you the best balance of flavor and creaminess. Grate your own cheese if possible—pre-shredded varieties contain anti-caking agents that can inhibit smooth melting.
- Milk – Whole milk creates the richest, most stable sauce. You can substitute 2% in a pinch, but the sauce may be slightly thinner.
- Butter and flour – These form the roux, which thickens the cheese sauce. Bacon drippings can be substituted for part or all of the butter for a smoky twist.
- Dry mustard – Enhances the cheese flavor and adds a subtle tang. If you enjoy a sharper profile, you can increase the amount slightly.
- Breadcrumb topping – Fresh soft breadcrumbs crisp beautifully with melted butter. Panko gives extra crunch, while crushed Ritz crackers offer a buttery, salty variation.
Steps to Make Macaroni and Cheese Bristol
- Preheat the oven and prepare the baking dish so it’s ready when the pasta and sauce are finished. A lightly buttered casserole helps prevent sticking and encourages a browned edge.
- Cook the macaroni until just al dente. Slightly undercooking the pasta ensures it won’t become mushy during baking and allows it to absorb some of the cheese sauce.
- Create the cheese sauce in a double boiler or bowl set over simmering water. Whisk the milk, flour, salt, and butter until smooth and thickened. Gentle heat prevents scorching and helps the sauce develop a silky consistency.
- Add the pepper, dry mustard, and grated cheese to the sauce. Stir until the cheese melts and the sauce becomes smooth and velvety. Taste and adjust the seasoning as needed.
- Combine the hot cooked macaroni with the cheese sauce and transfer the mixture to the prepared baking dish, spreading it evenly.
- Mix the breadcrumbs with melted butter and sprinkle over the top. The crumbs will crisp and brown as the casserole bakes.
- Bake until bubbling around the edges and golden on top. Allow the casserole to stand briefly before serving so the sauce can settle.
Pro Tips
- Grate your own cheese for better melting and a smoother sauce.
- Use gentle heat when making the sauce to avoid curdling or graininess.
- Season to taste once the cheese is melted—the salt level varies depending on cheese choice.
- Try different toppings such as crushed crackers, toasted panko, or even a blend of breadcrumbs and Parmesan.
Recipe Variations
- Extra creamy mac and cheese. Stir in a splash of evaporated milk or a small amount of cream cheese for a richer, silkier sauce.
- Smoky baked mac. Add smoked paprika or use part smoked cheddar to introduce a deep, savory note.
- Bacon mac and cheese. Stir in cooked crumbled bacon and fry the breadcrumbs in a little of the bacon fat for added flavor.
- Veggie mac. Fold in steamed broccoli, peas, or roasted cauliflower before baking. This adds color and turns it into a full meal.
- Spicy version. Add cayenne, diced jalapeños, or pepper jack cheese for a gentle kick.
Serving Suggestions
- Serve as a main dish with salad, soup, or bread.
- Pair as a side with roast chicken, ham, or pork chops.
- Add hot dogs or sausage for a heartier variation.
- Include on holiday or potluck menus — it’s always a hit.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The pasta will continue to absorb some sauce but reheats well.
- Reheat: Warm gently in the oven or microwave, adding a splash of milk if needed to loosen the sauce.
- Freeze: Freeze portions for up to 2 months. Thaw in the refrigerator before reheating for best texture.
Macaroni and Cheese Bristol
No fuss, just creamy and cheesy goodness!
Recipe Resources
Ingredients
- Butter, for the baking dish
For the Pasta
- 8 ounces macaroni, 2 cups
- 3 teaspoons salt for cooking water
For the Sauce
- 2 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 4 tablespoons flour
- 4 tablespoons butter, could use bacon drippings or margarine
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry mustard, generous
- 2 cups cheese, grated
For the Breadcrumb Topping
- 1 cup breadcrumbs, soft fresh, or panko crumbs*
- 2 tablespoons butter, melted
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 400°F (200°C) and lightly butter a 2-quart casserole. Set aside.
- Cook the macaroni in boiling water with 2 to 3 teaspoons of salt, following the package directions for al dente. Drain well.
- In the top of a double boiler** or heatproof bowl, combine the milk, salt, flour, and butter. Whisk until well blended. Place the pan or bowl over a pan of simmering water and cook, whisking frequently, until thickened. Add the pepper, dry mustard, and cheese; mix well and heat until the cheese is melted and the sauce is smooth. Taste and add salt as needed.
- Combine the hot drained macaroni with the sauce and transfer to the prepared baking dish.
- Toss the breadcrumbs with 2 tablespoons of melted butter and sprinkle over the macaroni.
- Bake the casserole for 15 to 20 minutes or until hot and bubbling and the breadcrumbs are browned.
- Serve and enjoy!
Nutrition
Calories: 802kcalCarbohydrates: 75gProtein: 29gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 116mgSodium: 1043mgPotassium: 426mgFiber: 3gSugar: 9gVitamin A: 1290IUVitamin C: 0.04mgCalcium: 620mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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