Ultimate macaroni cheese

Ultimate macaroni cheese

Learn how to make perfect macaroni cheese every time with this recipe

Difficulty and servings

Easy

Generously, with enough for seconds

Easily doubled

Preparation and cooking times

Preparation time

Prep 40 - 45 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Method

  1. Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the Parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
  2. Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
  3. Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
  4. When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
  5. Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

Per serving

819 kcalories, protein 36g, carbohydrate 78g, fat 42 g, saturated fat 26g, fibre 3g, sugar 12g, salt 2.03 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Patto

    07 November 2007

    Patto rated and commented on this recipe

    4 stars

    Quite involved preparation, but well worth the effort. Next time i make this i am going to add another layer of tomatoes in the middle for more sweetness against the strong cheeses. Definitely a winner though.

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  • Binder photo Gemma Russell

    24 January 2008

    Gemma Russell commented on this recipe

    Definitely worth the preparation, nice for a chance, I would make this again!

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  • Binder photo BARBARA

    01 February 2008

    BARBARA rated and commented on this recipe

    5 stars

    This was a lovely dish and one i would make again.. I used the cheeses i had in my fridge which was a mature cheddar and some blue cheese and also added some cooked leeks and mushrooms. I adapted the amount of ingredients and served this to 9 hungry people and they all came back for seconds.

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  • Binder photo hilary buff

    08 March 2008

    hilary buff rated and commented on this recipe

    5 stars

    the mustard is the key thing here! before this i was always confused as to why my macaroni cheese didn't have a strong kick but the mustard brings it. you can't taste it but it brings out the cheesy flavours! mmmmmmmmmmmmmmmmmm

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  • Binder photo tettinx

    02 April 2008

    tettinx commented on this recipe

    Added some taleggio for those cheesy wires!

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  • Binder photo Girl Flower

    08 August 2008

    Girl Flower rated and commented on this recipe

    4 stars

    I have made this following the ingredients exactly but I can see how it can easily be changed slightly to good effect. I will be making this again though its not an ideal mid-week dinner as it is quite a lot of effort. I liked BARBARAS idea and will add leeks next time too!

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  • Binder photo sally

    25 August 2008

    sally rated and commented on this recipe

    5 stars

    I thought this was a very simple dish and very tasty even though I only used a fraction of the amount of cheese, I just couldn't bring myself to add so much and to be honest it really didn't need that much.

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  • Binder photo mel

    07 October 2008

    mel rated and commented on this recipe

    5 stars

    I thought this recipe was going to be quite hard but i fount it easy i done everything the recipe said and it came out great my family loved it i will be making this again.

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  • Binder photo AngelCake

    11 October 2008

    AngelCake rated and commented on this recipe

    5 stars

    I used some leftover crusty brown bread for my topping and added crispy bacon to the pasta mix. Absolutely gorgeous! will definately make again and again..

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  • Binder photo piratejake

    06 November 2009

    piratejake commented on this recipe

    I can't find how many servings this recipe is supposed to feed, only that it's easily doubled

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  • Binder photo sneauxdrop

    10 January 2011

    sneauxdrop rated and commented on this recipe

    5 stars

    Lovely recipe, a little involved but worth the effort. I didn't add the extra 5tb milk in step 5, I didn't think it needed it. I also used panko breadcrumbs as I had them to hand. The recipe feeds 6 easily.

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  • Binder photo Noel

    01 August 2011

    Noel rated and commented on this recipe

    5 stars

    Excellent recipe ... swapped out the tomatoes and breadcrumbs and replaced with pepperoni, chopping some up and putting it in the sauce, and used the rest of the pepperoni as a topping for a change and tasted wonderful ... so simple to put together as well

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  • Binder photo Odelle

    28 August 2011

    Odelle rated and commented on this recipe

    5 stars

    Great standby dish to have in the freezer, it's delicious! Good with fried bacon, leeks, spring onions ,mushrooms, what ever you've got in the fridge, a great way of using up 'bits & pieces'! Love the crunchy bread-crumb mixture to top to add nice texture! Odelle.

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  • Binder photo Nic

    13 September 2011

    Nic rated and commented on this recipe

    5 stars

    I made this on Sunday for my housemate and I. I wanted to try an alternate recipe to the one I have used for years and I was delighted with the results. As a vegetarian I am just as interested in colour, texture and flavour as omnivores and yet so much veggie food is presented as bland and uninspiring. This however was tasty and with it's crunchy cheesy topping with tomatoes was exciting and of course led to seconds with still plenty left over. Should easily serve four.

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  • Binder photo stellaf

    27 September 2011

    stellaf commented on this recipe

    Hi can I freeze this or get it ready a few hours before a party of 60 people - up until the topping stage??

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  • Binder photo freshCream

    09 November 2011

    freshCream commented on this recipe

    the picture looks so awful, i am really surprised so many ppl have given it good reviews...even then im not tempted to make it, the picture has really turned me off!

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  • Binder photo Clairabell

    18 April 2012

    Clairabell rated and commented on this recipe

    5 stars

    Best macaroni cheese I have ever tasted! Definately worth the effort. Comfort food at its best.

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  • Binder photo Rellie

    30 April 2012

    Rellie rated and commented on this recipe

    4 stars

    Really velvety texture and tasty, it is fattening though :-( but fills you up a treat, it is worth the effort as a winter warmer. I left the tomatoes off, only because i am not a fan of hot tomotoes with pasta. This is definately up there with the best i have ever had!

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  • Binder photo Milly

    23 May 2012

    Milly rated and commented on this recipe

    4 stars

    Made this for a veggie friend and she loved it. There was quite alot of prep, and I thought the cheese sauce turned out runnier after cooking, so would let it thicken more before baking next time!

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  • Binder photo Issikle

    23 May 2012

    Issikle rated and commented on this recipe

    5 stars

    Very easy to follow and wow it tastes great! My first time making macaroni cheese and for a very critical lover of this dish and it was a massive success. Highly recommended.

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Difficulty and servings

Easy

Generously, with enough for seconds

Easily doubled

Preparation and cooking times

Preparation time

Prep 40 - 45 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Ingredients

  • 175g mature cheddar , such as Denhay
  • 50g Gruyère
  • 50g Parmesan (or vegetarian alternative)
  • 50g white bread , crusts cut off
  • 3 medium tomatoes
  • 280g good-quality macaroni
  • 700ml full-fat milk , plus a bit extra
  • 50g butter
  • 50g plain flour , minus 1 tsp
  • 1 rounded tsp Dijon mustard
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Per serving

819 kcalories, protein 36g, carbohydrate 78g, fat 42 g, saturated fat 26g, fibre 3g, sugar 12g, salt 2.03 g

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