Best-ever macaroni cheese

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(45 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal860
  • fat42g
  • saturates25g
  • carbs88g
  • sugars9g
  • fibre0g
  • protein38g
  • salt1.92g
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  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted



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

  • 350g spiral or other short pasta



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 garlic clove, finely chopped
  • 1 tsp English mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 3 tbsp plain flour
  • 500ml whole milk



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

  • 250g vegetarian mature cheddar, grated



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

  • 50g Parmesan (or vegetarian alternative), grated



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


  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.

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Comments (58)

Sarahe97's picture

Nicest Mac n Cheese I've had. I added pancetta to it. Definitely will make again.

vanessafreeman's picture

I chopped chorizo to add into the mix. Also with the milk, I added double cream - as I was running low on milk. Heart attack on a plate but delish!

abbyhorand's picture

Added a big can of tuna and a can of corn...yummo!

w3ndy2's picture

Made this tonight and it was surprisingly good. I added cheese to taste and added peas and broccoli to the cooking pasta for the last minute. The outcome was lovely with the crunch from the topping adding a nice touch. Would make again.

BillyDragon1000's picture

Great recipe, I incorporated the 'Tip' at the bottom and it was delicious.

Mr Moaner's picture

This is a great macaroni cheese. I added a burger and a couple of baps and popped the mix between the baps. Really finished it off. Gorgeous.

chickens82's picture

LUSH. I added cooked lardons, leftover broccoli and a handful of raw kale when it came to mixing the mac into the sauce. Highly recommend

Iliss's picture

I didn't like it - too cheesy and fatty. Probably less cheese would fix it but I won't try it again. Sorry.

vanessafreeman's picture

Defo full of fat. It is carbtastic and heart attack on a plate but works as a side dish (for me and only once in a blue moon) for those who do like it and then it doesn't feel so heavy.

Tracey S13's picture

This was really easy to make & tasted great - will be a firm staple in my collection now...

jadebartolf's picture

Absolutely delicious and a must for cheese fans! Easy to put together and very indulgent. I'll definitely be making this again.

bradderssa's picture

I made this last night, it was quick, easy and very tasty. I served it with a fresh green salad. There was lots left over and it's freezable which is great.

Yabayee's picture

DELISH! I gave this 5 stars even without the bread topping.

rhian_g's picture

Loved this recipe, super easy. I used mustard paste instead of powder, used an extra garlic clove (personal taste) and I used Panko breadcrumbs instead of fresh bread as had none and it was delicious. The recipe says this serves 4, I managed to feed 10 with this, I served with broccoli, kale and peas. Lovely.

lemonmelts's picture

Amazing recipe. I have made this several times and don't bother with the breadcrumb topping - it's scrumptious enough without it. Very rich, delicious - proper comfort food!

elliebrown's picture

Couldn't get the milk to thicken although I whisked it for more than twice as long as stated in the recipe... so I just threw in the cheese anyway and it thickened a little then, though not as much as I would have liked. The end result still tasted pretty good though! Love the breadcrumb topping.

Azmool's picture

Very nice and easy! I used a 500g pack of pasta, turned out yummy and creamy

The mustard gives it a nice touch too

Garysmissis's picture

Really lovely dish, I only used cheddar but everyone loved it, clean plates all round.

david27's picture

As it says "Best Ever"

AliSales's picture

Brilliant recipe, we love this in our house !


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