Close up of macaroni cheese in a serving dish with a serving spoon alongside

Best-ever macaroni cheese recipe

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(52 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

This perfect macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping. An easy and classic family favourite.

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal860
  • fat42g
  • saturates25g
  • carbs88g
  • sugars9g
  • fibre0g
  • protein38g
  • salt1.92g
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Ingredients

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
    Butter

    Butter

    butt-err

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

  • 350g spiral or other short pasta
    Pasta

    Pasta

    pah-stah

    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
    Mustard

    Mustard

    muss-tard

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

  • 3 tbsp plain flour
  • 500ml whole milk

    Milk

    mill-k

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

  • 250g vegetarian mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

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

  • 50g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  1. Heat oven to 200C/fan 180C/gas 6.

  2. 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.

  3. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan.

  4. 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.

  5. Take off the heat, then stir in all the cheddar and half the Parmesan.

  6. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes.

  7. 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, questions and tips

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Iliss
16th Mar, 2016
0.05
I didn't like it - too cheesy and fatty. Probably less cheese would fix it but I won't try it again. Sorry.
vanessafreeman
2nd Aug, 2016
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
19th Oct, 2015
5.05
This was really easy to make & tasted great - will be a firm staple in my collection now...
jadebartolf's picture
jadebartolf
22nd Aug, 2015
5.05
Absolutely delicious and a must for cheese fans! Easy to put together and very indulgent. I'll definitely be making this again.
bradderssa
14th Aug, 2015
5.05
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
Yabayee
1st Apr, 2015
5.05
DELISH! I gave this 5 stars even without the bread topping.
rhian_g
28th Mar, 2015
5.05
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
7th Nov, 2014
5.05
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
12th Oct, 2014
3.8
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
31st Aug, 2014
3.8
Very nice and easy! I used a 500g pack of pasta, turned out yummy and creamy The mustard gives it a nice touch too

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