Best-ever macaroni cheese

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• MrsC

  17 December 2008

  MrsC rated and commented on this recipe

  

  Delicious.....! Would feed 4 nicely with some crusty bread and salad. Yummy!

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• queenie

  17 December 2008

  queenie commented on this recipe

  Can you freeze just the sauce?

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• Family Meals

  15 January 2009

  Family Meals commented on this recipe

  Really yummy, both my boys (aged 3 and 13 months) loved this as much as we did! A mealtime in peace!

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• Frantic Flapjack

  19 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  I have cooked this a couple of times now. Really good. Didn't have any baguette, so used some stale wholemeal bread instead for the breadcrumbs which was fine. I used some mustard cheddar left over from Christmas which added extra flavour.

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• Summer

  03 February 2009

  Summer rated and commented on this recipe

  

  Really delish, sits well on your stomach and is very comforting - the perfect meal on a snowy day in February! I didn't have mustard powder so heaped in some Coleman's mustard and didn't have quite enough cheddar so added in 200g cheddar and an extra 50g of parmesan, but it all worked out beatifully. I certainly have no complaints and neither did my family. Would make again!

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• HelloKnitty

  03 February 2009

  HelloKnitty commented on this recipe

  Filled all the little gaps in my stomach with cheesy satisfying goodness! Perfect comfort food. Added some chopped fried bacon, a few finely chopped pickled cornichons, and a couple of chopped Peppadews.

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• mrsvandicamp

  04 February 2009

  mrsvandicamp rated and commented on this recipe

  

  The best macaroni I have EVER eaten was dee-licious didnt have mustard powder so used a tsp of wholegrain mustard and I left out the parmesan again, cause it was not in the fridge, also I used the end off my own homemade bread and the end product was amazing will defo be making. Made it for my parents & husband last night and we all thought the same x

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• FlemishMinx

  09 February 2009

  FlemishMinx rated and commented on this recipe

  

  Best-ever ? Don't know about that, but certainly very, very good.

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• Fab Recipes

  18 February 2009

  Fab Recipes commented on this recipe

  Does it really cook in 20 mins if you chill it before baking?

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• JuicyJoycie

  13 April 2009

  JuicyJoycie commented on this recipe

  Never made mac cheese before and this was a revelation - was sooo tasty! Other half loved it too. A regular addition to the monthly menu plan.

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• gwendoline

  14 May 2009

  gwendoline commented on this recipe

  Good basic recipe. I prefer to use homemade brown breadcrumbs and put slices of tomato on top of the pasta, then sprinkle on the parmesan and breadcrumbs together. Gives a nice extra tang.

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• Lucy

  17 June 2009

  Lucy commented on this recipe

  Gorgeous recipe - I added some smoked bacon too, and instead of English mustard I used Dijon and I blitzed a couple of slices of normal white bread for the topping. Worked just fine. My 3 year old thought it was pretty scrummy too!

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• Karen P

  12 July 2009

  Karen P rated and commented on this recipe

  

  Delicious! The whole family loved it. And used the rest of the baguette to acompany it with some salad.

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• misshully

  22 July 2009

  misshully commented on this recipe

  yummy

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• Bulbie

  30 September 2009

  Bulbie rated and commented on this recipe

  

  Made this as per the recipe - as close to it as I could. had to use cheezly as I can't tolerate normal cheese, cooked with this cheese before and it's always been fantastic. But this recipe, though I followed it to the letter, the sauce came out too thick. And if left for more than a minute or so the sauce turned into an almost breadcrumb like consistency. Very unpleasant when I was really looking forward to the gooey, cheesy goodness this recipe promised!

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• jeanettemp

  21 October 2009

  jeanettemp commented on this recipe

  Gwendoline's right, put some sliced tomato on the top. My mother used to make this using a bit less cheese in the sauce, and more of it on the top. She would put some sliced mushrooms, some sliced green pepper, and a bit of tuna into the mix as well.

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• littlenoble

  22 October 2009

  littlenoble rated and commented on this recipe

  

  I really enjoyed this meal but I do recommend using the full amount of cheese stated as I didn't and I feel it is lacking something. I also added anchovies to the butter before adding the flour and milk and that has given it a really rich flavour, I would also recommend using a little more garlic.

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• MrsO

  25 October 2009

  MrsO commented on this recipe

  thought this was great - didnt tear the french stick but blitzed it in blender - gave a really fine topping.

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• dragonma5306

  25 October 2009

  dragonma5306 rated and commented on this recipe

  

  This was really tasty. The addition of garlic and mustard gave it a really nice flavour, and I also added some pancetta cubes (which I quickly fried ) which were very tasty. It could perhaps have done with a little more sauce but on the whole it was delicious and I will definitely be making again.

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• honeybee

  08 November 2009

  honeybee rated and commented on this recipe

  

  Good and tasty. Like others, I used wholemeal bread cubed. I found the sauce a bit too thick, so would use 2 tbsps of flour next time.

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Ingredients

• 50g baguette , cut into small chunks
• 2 tbsp butter , plus 1 tbsp melted
• 350g spiral or other short pasta
• 1 garlic clove , finely chopped
• 1 tsp English mustard powder
• 3 tbsp plain flour
• 500ml whole milk
• 250g mature cheddar , grated
• 50g Parmesan (or vegetarian alternative), grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian

Ingredients

• 50g baguette , cut into small chunks
• 2 tbsp butter , plus 1 tbsp melted
• 350g spiral or other short pasta
• 1 garlic clove , finely chopped
• 1 tsp English mustard powder
• 3 tbsp plain flour
• 500ml whole milk
• 250g mature cheddar , grated
• 50g Parmesan (or vegetarian alternative), grated

PER SERVING

860 kcalories, protein 38g, carbohydrate 88g, fat 42 g, saturated fat 25g, fibre 0g, sugar 9g, salt 1.92 g

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