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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gemcheat's picture
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Very tasty! Becomes a bit stodgy if not eaten straight away.

pboropixie's picture
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I made this but added some fried, cubed pancetta. It was very good - it seems that this is a recipe that you could keep tweaking depending on what you have in your fridge to make it seem like several different dishes.

ellacornell's picture

An old favourite that has been 'messed about with'. Macaroni cheese doesn't need onion, garlic and bayleaf. If a macaroni cheese is done well it really doesn't need tweaking.

kirstienic's picture
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This looked a bit too heavy so I swapped to semi-skimmed milk and lower fat cheese and added sweetcorn, brocoli and peppers for an all-in-one dinner. The dish was scraped clean!

mineke's picture
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mmmmmmm....

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