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!
Macaroni and cheese is always a hit! This mac and cheese recipe is quick and easy. It’s rich, creamy, satisfying, and delicious! The easy sauce is made in only one step. The flour, milk, and butter are combined and cooked, so there’s no need to make a more complicated roux.
The creamy cheese sauce makes this macaroni and cheese rich and satisfying enough to be a main dish, and as a side dish it pairs beautifully with just about any main protein. Serve it with hot dogs, a baked ham or roast dinner, steaks, pork chops, fried fish or chicken, or serve it as a main dish with a salad, sandwich, or cup of soup.
Why You’ll Love It
No fuss preparation. The sauce comes together in one easy step — no roux required.
Creamy and cheesy. Rich, smooth cheese sauce clings perfectly to every bite of pasta.
Perfect for any occasion. Serve it as a comforting main or a classic side dish.
Customizable topping. Use fresh breadcrumbs, panko, or your favorite crunchy finish.
Ingredient Notes
- Macaroni – Classic elbow macaroni, about 8 ounces dry (or 2 cups).
- Salt for pasta water – Enhances the flavor of the macaroni as it cooks.
- Whole milk – Provides creaminess and richness to the cheese sauce.
- Flour – Thickens the sauce as it heats.
- Butter – Can be swapped with bacon drippings or margarine if desired.
- Ground black pepper – Balances the richness with mild spice.
- Dry mustard – Adds subtle tang and depth to the sauce.
- Cheese – Use sharp cheddar or a blend; grate it yourself for the smoothest melt.
- Breadcrumbs – Fresh or panko both work well for a crisp topping.
- Butter (for topping) – Helps toast and flavor the breadcrumbs.
Steps to Make Macaroni and Cheese Bristol
- Cook the macaroni in boiling salted water according to package directions.
- Combine the sauce ingredients in a heatproof bowl or double boiler and place it over a pan of simmering water. Cook, whisking, until thickened. Season and add the cheese.
- Combine the hot drained macaroni with the sauce, then transfer to the prepared baking dish.
- Prepare the buttered breadcrumbs and sprinkle them over the casserole.
- Bake until hot, bubbly, and golden brown.
Tips
- Use freshly grated cheese for a smoother, creamier sauce.
- Don’t skip the dry mustard — it enhances the cheese flavor beautifully.
- Double boiler helps prevent curdling and keeps the sauce silky.
Recipe Variations
- Change the cheese. Try Monterey Jack, Gouda, or a blend for a twist on classic flavor.
- Add mix-ins. Stir in cooked bacon, sautéed onions, or roasted vegetables.
- Spice it up. Add a pinch of cayenne or hot sauce to the cheese sauce.
- Breadcrumb swap. Use crushed crackers, cornflakes, or fried onions instead of breadcrumbs.
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: Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
Freeze? Not recommended, as the texture of the sauce may change upon thawing.
To Reheat: Add a splash of milk and reheat gently on the stovetop, in the oven, or in the microwave, stirring to maintain creaminess.
Macaroni and Cheese Bristol
Ingredients
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
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 melted 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
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.
