Macaroni cheese in 4 easy steps

Macaroni cheese in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(49 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
Save to My Good Food
Please sign in or register to save recipes.

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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
scogla
1st Jan, 2011
!!!!!!Warning! 50g of butter for the roux not 5!!!!!!!
staceydelahaye
10th Dec, 2010
we love this recipe, great mid-week quick and easy dinner. So easy that even my husband makes it for us!
babygirlchef
2nd Dec, 2010
5.05
Served on a bed of baby spinach this was absolutely gorgeous, the milk infusion made a big difference. I had no breadcrumbs or parmesan so I just topped with half fat grated cheddar.
cduggan
12th Oct, 2010
For a lighter, less fattening, sauce, first make white sauce with just cornflour, couple of tbsps, and semi-skimmed milk, no butter, whisk over heat to make smooth and prevent sticking until thickens, then add the cheese and seasoning.
dandepom
7th Oct, 2010
To prevent any pasta sticking together after straining it, save about a tablespoon of the cooking liquid and mix this through the pasta. Dandepom
LuluLolly
6th Sep, 2010
5.05
This is a superb recipe! We added some paprika and garlic granules to the breadcrumbs and stirred some mascarpone cheese into the cheese sauce before adding the macaroni. The onion, garlic and bay leaf make all the difference to the flavour of the sauce. Super creamy and delicious!!
momof3
14th Jun, 2010
I made this the other night. Simply delicious. Added a little cream instead of all the milk and it made it extra yummy! Also, substituted English Mustard for Dijon - just personal taste, and it worked fine.
maireverrall
23rd Dec, 2009
There is a mistake in this recipe. 5g butter would not absorb 50g flour. The proportions should be 50g butter to 50g flour.
talisha_mantripp
8th Dec, 2009
Easy to make and good results, next time I will add some ham and mexican chedder cheese to mix things up.
karakavanagh
24th Nov, 2009
4.05
really tasty-i used leek and mushrooms as suggested and topped with sliced tomato -made nice leftovers for lunch the next day

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.