Macaroni cheese in 4 easy steps

Macaroni cheese in 4 easy steps

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(94 ratings)

Prep: 15 mins Cook: 30 mins Plus infusing


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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  • 700ml full-fat milk



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

  • 1 onion, peeled and halved



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 175g mature cheddar cheese, grated



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

  • 1 tsp English mustard
  • 50g parmesan, grated



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

  • 50g coarse white breadcrumb


  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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24th Sep, 2013
Yes, use 50g of butter, thinking this should really be updated! It's a lovely recipe though, my kids are eating every scrap on their plates! I think it makes way more than 4 servings though!
13th Sep, 2013
Took about an hour all up. Served it with a baby leaf salad. Was liked by all! I was glad I read the comments and used 50g of butter instead of 5g. It's a keeper :)
26th Mar, 2013
A little bit disappointed that this recipe hasn't been proofread. As a complete novice in the kitchen, I followed the recipe and discovered that 5g of butter was nowhere near enough to make the roux. Perhaps I should have read the comments to discover this. Luckily my wife came home from work and rescued it by remaking the sauce. Also missing steps like chopping the onion and crushing the garlic was disappointing (don't judge me - I am a COMPLETE novice to cooking)
27th Feb, 2013
First time I have made macaroni cheese so stuck to the recipe of using the onion, bay leaf and garlic and it tasted great. It was really quick and easy to make and all the plates were cleared so result all round.
27th Feb, 2013
First time I have tried macaroni cheese so stuck to the recipe of using the onion, garlic and bay leaf. It was really good and so easy and quick to make, and all plates cleared so will be doing again soon.
16th Feb, 2013
I loved it!! The infusion of the milk made all the difference.
3rd Nov, 2012
Really tasty dish all the family from 2 to 40 loved it!!! I added grilled chopped bacon for a little more flavour and you can make ahead . Please note its 50g of butter needed not 5g.
3rd Nov, 2012
Fantastic dish, really tasty and you can make ahead .... Please note its 50g of butter not 5 g.
23rd Oct, 2012
I can't understand why the recipe has not been changed from 5g to 50g. Most people will not read all the comments before starting cooking before finding the error.
7th Oct, 2012
Very nice, but makes absolutley loads! I added red pepper and bacon (very nice) It could however do with a bit more white sauce.


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