Everything underneath is already cooked, so the bake has two jobs: heat it all the way through, and brown the top. The top is the part people fight over.
The variables
- Heat. 190–200°C (375–400°F). Hot enough to brown, not so hot the top burns before the middle is warm.
- Time. About 30–40 minutes from the fridge, 60 or more from frozen. Cover it for the first part if it’s frozen, then uncover to brown.
- Doneness. Bubbling at the edges and 74°C (165°F) in the centre. The centre of a deep dish heats last, so check it with a thermometer.
- Finish. A few minutes under the broiler crisps the top.
- Rest. 10 minutes before serving, so the sauce sets and it holds together on a spoon.
Options
| Option | Pick it when | Changes |
|---|---|---|
| Mash, ridged with a fork | It’s a pie | The ridges brown; a little cheese or butter helps |
| Grated cheese | It’s a baked pasta or a takeout bake | Browns and bubbles; watch it under the broiler |
| Buttered crumbs (Baked mac & cheese’s panko crust) | You want crunch | Stays crisp over a creamy sauce |
| Nothing | Stuffing or noodles are already on top | Stuffing crisps on its own |
Make ahead
Assemble, cover, and freeze before baking. Bake from frozen, covered, then uncover to brown. Leftovers that go into a casserole have already been cooked and cooled once, so heat the whole thing to 74°C (165°F) rather than leaning on a lower temperature (see Food safety: time and temperature).
How it fails
- Cold in the middle: a deep dish straight from the fridge. Give it longer, or use a wider, shallower dish.
- Burnt top: too close to the broiler, or too hot for too long. Cover it with foil.
- Falls apart on the plate: it wasn’t rested.