Don Signature Crab - Singapore Food Guide

Baked Macaroni and Cheese

Singapore-style baked macaroni and cheese — a creamy, oven-baked pasta comfort dish with a golden cheesy crust, perfect for family dinners and potluck makan.

Baked Macaroni and Cheese

About this dish

This Baked Macaroni and Cheese is a local take on a Western comfort classic that has quietly become a favourite in Singapore homes from Tiong Bahru flats to East Coast family dinners. Rich, creamy béchamel coats tender elbow macaroni, finished under the grill for a bubbling, golden crust — the sort of dish you’d bring to a neighbour’s potluck or tuck into after a late-night kopitiam run.

The flavour profile is creamy and savoury with a crunchy top: mature cheddar gives depth, mozzarella adds stretch, and a hint of mustard and nutmeg lifts the sauce. Singaporeans often add local twists — a spoonful of sambal for heat, diced luncheon meat or bacon for texture, or a sprinkling of chopped spring onion and fresh parsley for brightness — making it as comforting as a zi char dish or as familiar as kopi and kaya on the breakfast table.

This recipe suits busy parents, weeknight dinners, small gatherings, and lunchbox leftovers. It’s forgiving for beginner cooks and flexible with ingredients you can find at NTUC FairPrice, Cold Storage or Sheng Siong. Make it ahead, reheat for the next-day office makan, or serve alongside achar and a crisp green salad for a Singapore-style spread that blends western comfort with local flavour.

Ingredients

  • 350 g elbow macaroni (or penne)
  • 40 g unsalted butter + extra for greasing
  • 35 g plain (all-purpose) flour
  • 600 ml whole milk, warmed
  • 100 ml single cream (optional for extra silkiness)
  • 250 g mature cheddar, grated (divided)
  • 125 g mozzarella, shredded (for stretch)
  • 1 tsp Dijon mustard or 1/2 tsp mustard powder
  • 1/4 tsp ground nutmeg
  • 1 tsp fine sea salt, plus extra to taste
  • 1/2 tsp freshly ground black pepper
  • 50 g panko breadcrumbs
  • 1 tbsp melted butter (for mixing with breadcrumbs)
  • 1 small onion, finely diced (optional)
  • 1 garlic clove, crushed (optional)
  • 1 spring onion, sliced, for garnish
  • 2 tbsp chopped fresh parsley, for garnish
  • 1–2 tsp sambal oelek or chilli padi paste (optional local heat)
  • 100 g diced cooked bacon or luncheon meat (SPAM) — optional add-in
  • 1 tbsp light soy sauce (optional, for an umami boost)
  • 1 tsp sugar (optional, to balance acidity)
  • Lemon wedges to serve (optional)

Step-by-Step Method

  1. 1. Preheat the oven to 180°C (fan 160°C). Lightly butter a 23 x 33 cm baking dish and set aside.
  2. 2. Bring a large pot of salted water to a rolling boil over high heat. Add the macaroni and cook 1–2 minutes less than package instructions so it’s al dente (will finish cooking in the oven). Drain and set aside.
  3. 3. In a medium saucepan, melt 40 g butter over medium-low heat. Add the diced onion and cook gently until translucent (2–3 minutes) if using, then stir in the crushed garlic for 30 seconds.
  4. 4. Sprinkle the flour into the melted butter and onion to make a roux. Stir constantly for 1–2 minutes over medium-low heat until lightly golden — avoid browning. This removes the raw flour taste.
  5. 5. Gradually whisk in the warmed milk and cream, a little at a time, smoothing lumps as you go. Increase heat to medium and simmer gently until the sauce thickens to coat the back of a spoon (3–5 minutes).
  6. 6. Remove the sauce from the heat. Whisk in the Dijon mustard, nutmeg, salt, pepper, and 180 g of the grated cheddar plus the mozzarella. Stir until melted and smooth. Taste and adjust seasoning; for a local umami twist you can add 1 tbsp light soy and a pinch of sugar, or 1–2 tsp sambal for heat.
  7. 7. Fold the drained macaroni into the cheese sauce until evenly coated. If adding bacon or diced luncheon meat (SPAM), fold it through now.
  8. 8. Transfer the cheesy macaroni into the prepared baking dish. Sprinkle the remaining cheddar over the top. Mix panko breadcrumbs with 1 tbsp melted butter and scatter evenly on top for a crisp crust.
  9. 9. Bake in the preheated oven for 20–25 minutes until sauce is bubbling and the top is golden. For an extra-crispy finish, switch the oven to grill (broil) for 2–3 minutes — watch closely to avoid burning.
  10. 10. Remove from the oven and rest for 5 minutes. Garnish with chopped parsley and sliced spring onion, squeeze a little lemon if you like a touch of brightness, then serve warm.
  11. 11. Leftovers can be cooled and stored in an airtight container for up to 3 days. Reheat in an oven at 180°C until warmed through, or microwave and then crisp the top under the grill for 2–3 minutes.

Tips & Serving Ideas

  • Use mature cheddar for stronger flavour and combine with mozzarella for the best cheese pull — NTUC FairPrice and Cold Storage carry a range of block cheddars and shredded mixes.
  • To prevent a lumpy béchamel, warm the milk first and whisk it in gradually; keep the heat at medium-low when thickening.
  • If you don’t have an oven, portion into individual oven-safe bowls and finish under a preheated grill (broiler) or use a salamander if available at community kitchens.
  • For a local kick, stir 1–2 tsp sambal oelek into the cheese sauce or top individual portions with a little sambal — reduce if serving to kids or spice-averse guests.
  • Make ahead: assemble the dish without breadcrumbs, cover and refrigerate up to 24 hours, then add breadcrumbs and bake when needed. Reheat leftovers in the oven for best texture.
  • Want extra crunch? Mix toasted panko with a spoonful of melted butter and a pinch of paprika before scattering on top.
  • Substitutions: use evaporated milk (250 ml) + water (350 ml) if you don’t have fresh milk; lap cheong or diced bacon are popular local add-ins for extra savouriness.

You might also like

More recipes to save for later.