The ultimate makeover: Macaroni cheese

The ultimate makeover: Macaroni cheese

A lighter version of this favourite comfort food dish, that doesn't compromise on flavour

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. Mix 3 tbsp of milk with the cornflour and mustard, set aside. Heat the rest of the milk with the garlic until just coming to boil. Remove from the heat, sprinkle in the crushed chillies and leave to infuse.
  2. Get everything else ready. Coarsely grate both cheeses, keeping them separate. Mix a handful of the cheddar into the breadcrumbs with a grinding of pepper. Thickly slice the medium tomatoes and halve the cherry. Finely slice the spring onions. Heat oven to 190C/fan 170C/gas 5.
  3. Bring a pan of water up to the boil, tip in the macaroni, give it a stir so it doesn't stick, then cook for 6 mins, stirring occasionally. Stir in the spring onions and cook for another 2 mins. Meanwhile, make the sauce. Stir the cornflour mix into the warm milk. Return the pan to the heat, then bring to the boil, stirring, until thickened and smooth. Remove from the heat and stir in the Parmesan, most of the remaining cheddar and some pepper to taste. Stir in the buttermilk.
  4. Tip the macaroni into a colander, drain, then hold under a very hot tap to keep it all separate. Drain well, then stir into the sauce. Pour into an ovenproof dish, about 30 x 20 x 5.5cm deep. Lay the tomatoes over the top then scatter over the cheesy breadcrumbs, the rest of the cheese and a grating of pepper. Bake for about 15 mins until starting to bubble around the edges. Grill for about 5 mins until the top is crisp and well browned. Let sit for a few mins to settle before serving.

503 kcalories, protein 26.0g, carbohydrate 62.0g, fat 19.0 g, saturated fat 11.0g, fibre 3.0g, sugar 14.0g, salt 1.15 g

Recipe from Good Food magazine, February 2010.

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Results 1-20

  • Binder photo IanPower

    27 January 2010

    IanPower rated this recipe

    4 stars

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  • Binder photo IanPower

    27 January 2010

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  • Binder photo SiobhanC

    28 January 2010

    SiobhanC rated this recipe

    5 stars

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  • Binder photo Becksreps

    01 February 2010

    Becksreps rated this recipe

    1 stars

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  • Binder photo Fluffy

    03 February 2010

    Fluffy rated this recipe

    3 stars

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  • Binder photo Beth

    03 February 2010

    Beth rated this recipe

    3 stars

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  • Binder photo Candy Apple Red

    05 March 2010

    Candy Apple Red rated this recipe

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  • Binder photo Margaret

    26 July 2010

    Margaret rated this recipe

    4 stars

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  • Binder photo Margaret

    26 July 2010

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  • Binder photo Felicityhm

    24 May 2011

    Felicityhm rated and commented on this recipe

    4 stars

    Lovely flavour but a lot more work than a normal one!

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  • Binder photo EmSmith

    21 July 2011

    EmSmith rated and commented on this recipe

    4 stars

    Was very skeptical about a recipe for macaroni cheese that didn't involve making a proper butter/flour roux but this has converted me. The mustard, garlic and chilli-infused milk packed a real punch and the tomato and breadcrumb topping also added some real interest in terms of both flavour and texture. Really rather good!

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  • Binder photo Becca

    16 August 2011

    Becca rated and commented on this recipe

    5 stars

    Delicious!

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  • Binder photo Debbie

    15 October 2011

    Debbie commented on this recipe

    Made this a couple of nights ago and it was absolutely vile. There was too much sauce and not enough flavour. In 30 years of cooking I have never thrown out a meal as inedible-until now!

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  • Binder photo Twiggles

    02 March 2012

    Twiggles commented on this recipe

    The whole family (including young children) enjoyed this, so I will be making it again

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  • Binder photo Pauline

    03 March 2012

    Pauline rated and commented on this recipe

    4 stars

    Very tasty but I think next time I would reduce the amount of buttermilk as it made the sauce too sloppy for my liking. Had to add extra cheese to thicken which defeats the object of a lower calorie meal. Will make again though.

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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 - or maybe add more cheese!

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  • Binder photo Jo Bloggs

    18 August 2012

    Jo Bloggs rated and commented on this recipe

    5 stars

    Have made this countless times for my husband and myself it's so tasty . I leave out the buttermilk and just add the same quantity in milk instead. Also add a little more mustard (2tsp) for more depth. It's a firm favourite.

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  • Binder photo Jo Bloggs

    19 August 2012

    Jo Bloggs commented on this recipe

    Forgot to add- I use a little over half (approx 18g) of cornflour to help thicken the sauce.

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  • Binder photo Elaine

    19 October 2012

    Elaine rated and commented on this recipe

    3 stars

    http://www.bbcgoodfood.com/recipes/252622/the-ultimate-makeover-macaroni-cheese#3different but more effort daughter liked it

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  • Binder photo Suzanne

    08 January 2013

    Suzanne rated and commented on this recipe

    3 stars

    Haven't made this yet but reading it through the obvious thing she hasn't done is to use wholewheat pasta.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

  • 550ml semi-skimmed milk
  • 25g cornflour
  • 1 heaped tsp English mustard powder
  • 1 large garlic clove , finely chopped
  • generous pinch crushed dried chillies
  • 140g extra mature cheddar , such as Davidstow or Denhay
  • 25g Parmesan
  • 25g fresh breadcrumbs
  • 450g/1lb mix of tomatoes , such as cherry and vine tomatoes
  • 1 bunch spring onions , ends trimmed
  • 200g macaroni
  • 150ml buttermilk
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503 kcalories, protein 26.0g, carbohydrate 62.0g, fat 19.0 g, saturated fat 11.0g, fibre 3.0g, sugar 14.0g, salt 1.15 g

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