Menu
Macaroni cheese in 4 easy steps

Macaroni cheese in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

Prep: 15 mins Cook: 30 mins Plus infusing

Easy

Serves 4
A simple step-by-step guide to making a classic supper dish for quick fix. An old favourite

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal860
  • fat40g
  • saturates24g
  • carbs97g
  • sugars13g
  • fibre4g
  • protein36g
  • salt1.72g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 700ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 onion, peeled and halved

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, peeled
  • 1 bay leaf
  • 350g macaroni
  • 50g butter, plus a little extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 175g mature cheddar cheese, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp English mustard
  • 50g Parmesan, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g coarse white breadcrumb

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (67)

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.

samala's picture

Used 5g of flour instead of 50g. Haven't got enough flour or milk to start over!! Would it be possible to have the list changed? I don't seem to be the first person to have done this.

nickd1980's picture
5

Just given this recipe a bash as a family meal and after seeing my 4 year old daughter woof down a rather large potion I can confirm it's a winner!!!!
Fairly easy to make although a little time consuming but the end result is excellent, a very succulent meal with a very pleasant taste to it.

GREAT FAMILY DISH

christyb213's picture

NOT impressed- dont giggle but ive never made a rou before and trusted the recipe using 5gm of butter.... my sauce was like porridge. Cheers!!!

clomojo's picture
5

Now guys this will sound outrageous...but its pretty damn tasty!

Bag of salt & vinegar or bacony flavoured crisps, instead of a bread crumb topping. Mmm tastes great & its easy!

casey42's picture
2

I'm not sure why everyone thought this was so good. Very bland, lacking any real flavour.

mkouimtzi's picture
5

Yummy! I absolutely love the faint onion flavour, it gives the dish another dimension! I use 50g of butter instead of 5 (that's a typo) and I use more milk as I like the sauce a bit runny. Sometimes I add some blue cheese, depending on what I have in the fridge

7468chriss's picture

I would just like to point out a mistake in this receipe it states 5g of butter for the roux this ithink should read 50g and as this is the first time i have made a roux it caused some waste . Now i have sorted out the roux it is a very good reciepe yum yum :).

scogla's picture

!!!!!!Warning! 50g of butter for the roux not 5!!!!!!!

staceydelahaye's picture

we love this recipe, great mid-week quick and easy dinner. So easy that even my husband makes it for us!

babygirlchef's picture
5

Served on a bed of baby spinach this was absolutely gorgeous, the milk infusion made a big difference. I had no breadcrumbs or parmesan so I just topped with half fat grated cheddar.

cduggan's picture

For a lighter, less fattening, sauce, first make white sauce with just cornflour, couple of tbsps, and semi-skimmed milk, no butter, whisk over heat to make smooth and prevent sticking until thickens, then add the cheese and seasoning.

dandepom's picture

To prevent any pasta sticking together after straining it, save about a tablespoon of the cooking liquid and mix this through the pasta.
Dandepom

LuluLolly's picture
5

This is a superb recipe! We added some paprika and garlic granules to the breadcrumbs and stirred some mascarpone cheese into the cheese sauce before adding the macaroni. The onion, garlic and bay leaf make all the difference to the flavour of the sauce. Super creamy and delicious!!

momof3's picture

I made this the other night. Simply delicious. Added a little cream instead of all the milk and it made it extra yummy! Also, substituted English Mustard for Dijon - just personal taste, and it worked fine.

maireverrall's picture

There is a mistake in this recipe. 5g butter would not absorb 50g flour. The proportions should be 50g butter to 50g flour.

talisha_mantripp's picture

Easy to make and good results, next time I will add some ham and mexican chedder cheese to mix things up.

karakavanagh's picture
4

really tasty-i used leek and mushrooms as suggested and topped with sliced tomato -made nice leftovers for lunch the next day

laureana's picture
3

i didnt find this recipe that exciting, i followed the recipe exactly, but found that when the macaroni was cooked there wasnt enough sauce, went down well with my boyfriend and little girl though, wil probably make again when the fridge is empty and im stuck for ideas!!

richardm's picture

I also disagree with all those who say not to bother with the onion and bay. A classic white sauce which is the base for cheese sauce is made with milk infused with these flavours. I grate the onion also a stick of celery and a carrot and throw in a few black peppercorns. It really makes a difference. Try it, you'll see!!

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.