The ultimate makeover: Macaroni cheese

The ultimate makeover: Macaroni cheese

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(16 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
503
protein
26g
carbs
62g
fat
19g
saturates
11g
fibre
3g
sugar
14g
salt
1.15g

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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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.

Recipe from Good Food magazine, February 2010

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Comments

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spratt28's picture
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Lacked flavour apart from garlic and sauce disappointing. Used oatmeal instead of breadcrumbs with seeds. That was good

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

sarahleetes's picture

Cannot get wholewheat macroni easily that it probably why it was not in recipe! Sauce looks too runny too! Will stick to my own version of macroni cheese I think as it uses less milk and pureed sweetpotato in the sauce which makes it so creamy.

jobloggs234's picture
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Forgot to add- I use a little over half (approx 18g) of cornflour to help thicken the sauce.

jobloggs234's picture
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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.

emilyshort's picture
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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!

cookpauline's picture
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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.

twiggles's picture

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

lamby5's picture

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!

justadreamer's picture
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Delicious!

emsmith's picture
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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!

felicityhm's picture
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Lovely flavour but a lot more work than a normal one!

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