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


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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  • 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.

  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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31st Aug, 2014
Very nice and easy! I used a 500g pack of pasta, turned out yummy and creamy The mustard gives it a nice touch too
17th Jul, 2014
Really lovely dish, I only used cheddar but everyone loved it, clean plates all round.
26th Dec, 2013
As it says "Best Ever"
11th Sep, 2013
Brilliant recipe, we love this in our house !
21st Mar, 2013
Very good recipe, added some bacon and leeks when mixing the sauce with pasta and turned out perfect!
16th Mar, 2013
15th Mar, 2013
Really great recipe. I used whole grain mustard instead as that's all I had and it turned out really tasty. I will be making this again as a treat as normally I don't eat this much cheese! Really wonderful meal though!
4th Feb, 2013
We put together the ingredients just as shown and fate took care of the rest. amazing recipe!
13th Jan, 2013
Really, really delicious
4th Jan, 2013
Lovely. Used brown bread for breadcrumbs and only had cheddar with garlic and chives which was v tasty. I only have semi skimmed milk so used that and didn't bother with the Parmesan or the melted butter on the bread either. I think it then reduces the calories to about 770 per serving.


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