Macaroni cheese in 4 easy steps

Macaroni cheese in 4 easy steps

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(50 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
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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

    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

    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

    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

    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

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

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Comments, questions and tips

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hanwilson
26th Apr, 2012
5.05
Simple to follow and a very tasty crowd pleasing tea suiting kids & adults. I used semi-skimmed milk, (read the comments for the butter!) & added sweetcorn & ham. Will definitely be a fixture on our menu!
esbehawe's picture
esbehawe
14th Feb, 2012
Great dish, made it lots of times. I don't add anything, but I will try adding bay leaf and garlic. Plus, I mix the cheddar with some old gouda.
grammar
22nd Jan, 2012
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
21st Jan, 2012
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
22nd Nov, 2011
5.05
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
28th Sep, 2011
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
22nd Sep, 2011
5.05
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
25th Jul, 2011
2.05
I'm not sure why everyone thought this was so good. Very bland, lacking any real flavour.
mkouimtzi
21st Feb, 2011
5.05
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
6th Jan, 2011
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 :).

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