Macaroni cheese in 4 easy steps

Macaroni cheese in 4 easy steps

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(42 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus infusing

Skill level

Easy

Servings

Serves 4

A simple step-by-step guide to making a classic supper dish for quick fix. An old favourite

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
860
protein
36g
carbs
97g
fat
40g
saturates
24g
fibre
4g
sugar
13g
salt
1.72g

Ingredients

  • 700ml full-fat milk
  • 1 onion, peeled and halved
  • 1 garlic clove, peeled
  • 1 bay leaf
  • 350g macaroni
  • 50g butter, plus a little extra for greasing
  • 50g plain flour
  • 175g mature cheddar cheese, grated
  • 1 tsp English mustard
  • 50g parmesan, grated
  • 50g coarse white breadcrumbs

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Method

  1. Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
  2. Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
  3. Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon – it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
  4. Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
  5. EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

Recipe from Good Food magazine, March 2008

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Comments

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anyakelly123's picture

it was discusting

cooksAlot's picture

I was so annoyed that the ingredients list has not been corrected. I did not think to read the comments as this has 4 stars!! Obviously 5g of butter is ridiculous and I should have realised but I have never made this dish before. The sauce was ruined and I had to start again. CAN SOMEONE UPDATE THIS ERROR PLEASE?

Chezza1978's picture

I made this tonight and have to say that both my husband and I are dreadfully disappointed at the blandness of this dish! I wont be making this again.

crosscat's picture

Yes, use 50g of butter, thinking this should really be updated! It's a lovely recipe though, my kids are eating every scrap on their plates! I think it makes way more than 4 servings though!

cupcake95's picture
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Took about an hour all up. Served it with a baby leaf salad. Was liked by all! I was glad I read the comments and used 50g of butter instead of 5g. It's a keeper :)

avitalis's picture
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A little bit disappointed that this recipe hasn't been proofread. As a complete novice in the kitchen, I followed the recipe and discovered that 5g of butter was nowhere near enough to make the roux. Perhaps I should have read the comments to discover this. Luckily my wife came home from work and rescued it by remaking the sauce. Also missing steps like chopping the onion and crushing the garlic was disappointing (don't judge me - I am a COMPLETE novice to cooking)

carenscookin's picture

First time I have made macaroni cheese so stuck to the recipe of using the onion, bay leaf and garlic and it tasted great. It was really quick and easy to make and all the plates were cleared so result all round.

carenscookin's picture

First time I have tried macaroni cheese so stuck to the recipe of using the onion, garlic and bay leaf. It was really good and so easy and quick to make, and all plates cleared so will be doing again soon.

kolthoff40's picture
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I loved it!! The infusion of the milk made all the difference.

andyandsarah70's picture

Really tasty dish all the family from 2 to 40 loved it!!! I added grilled chopped bacon for a little more flavour and you can make ahead . Please note its 50g of butter needed not 5g.

andyandsarah70's picture

Fantastic dish, really tasty and you can make ahead .... Please note its 50g of butter not 5 g.

nickwebborn's picture

I can't understand why the recipe has not been changed from 5g to 50g. Most people will not read all the comments before starting cooking before finding the error.

Rachel1195's picture
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Very nice, but makes absolutley loads! I added red pepper and bacon (very nice) It could however do with a bit more white sauce.

rebekahbuchanan6's picture

I made this with a little extra parmesan on top and added diced smoked bacon, sweetcorn and spring onion! It made it very very tasty. Far better than leaving the recipe as it is which I think is tasty enough but also quite plain.

Try it!!

lumene's picture
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It's quite a lot of work for rather an average dinner, but its tasty and keeps the hunger away for several hours.

thirdflooruk's picture
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Yup, used 50g of butter and reduced the cheddar cheese as I didn't want diabetes. Added various dried mushrooms to mine too. A winner.

hanwilson's picture
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Simple to follow and a very tasty crowd pleasing tea suiting kids & adults. I used semi-skimmed milk, (read the comments for the butter!) & added sweetcorn & ham. Will definitely be a fixture on our menu!

esbehawe's picture

Great dish, made it lots of times. I don't add anything, but I will try adding bay leaf and garlic. Plus, I mix the cheddar with some old gouda.

grammar's picture

My 14 year old daughter attempted this recipe on her own but came to grief over the incorrect quantity of butter (5g...! It should have read 50g). Beware, this is integral to the succes of the Roux sauce.

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