Best-ever macaroni cheese

Best-ever macaroni cheese

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(30 ratings)


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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4

Use up the remnants of a French stick to make a crunchy topping for this family favourite

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 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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  1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
  3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

Recipe from Good Food magazine, January 2009

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mrsvandicamp's picture
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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

helloknitty's picture

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.

azlinms's picture
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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!

Frantic Flapjack's picture
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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.

d52wh9's picture

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

rahimak's picture

Can you freeze just the sauce?

dawncramb's picture
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Delicious.....! Would feed 4 nicely with some crusty bread and salad.