Macaroni cheese recipe

3023 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 523 calories / serving
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Bring a large pan of salted water to the boil. Add the pasta, boil for 5 minutes and drain.

Meanwhile, heat the milk in a small pan. In a separate, large saucepan, melt the butter and add the flour, beating quickly until it forms a smooth roux (base for the white sauce). Whisk in the hot milk a little at a time until it is all incorporated and bring to the boil. Turn down to a simmer, stir in the mustard and season with salt and pepper. Cook for 5 minutes, stirring often. Add the par-cooked pasta to the pan and cook, stirring, for a further 3-4 minutes. The starches in the pasta will thicken the sauce further as it cooks.

Preheat the grill to medium. Remove the sauce from the hob and stir in two thirds of the grated Cheddar cheese and a third of the Parmesan.

Transfer to an ovenproof dish, sprinkle with the remaining cheeses and grill for 5-7 minutes, until cheese is browned and the sauce is bubbling.

Serve with a crisp green salad or steamed seasonal vegetables.

  • Ingredients

  • 300g dried macaroni pasta
  • 25g butter
  • 25g plain flour
  • 600ml skimmed UHT milk
  • ½ tsp English mustard
  • 100g cheddar cheese, grated
  • 30g parmesan cheese, grated
  • 4 pinches pepper
  • Energy 2205kj 523kcal 26%
  • Fat 18g 25%
  • Saturates 10g 52%
  • Sugars 12g 13%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 71.8g Protein 23.4g Fibre 4.1g


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