A casserole dish serving mac 'n' cheese with Marmite

Next level mac 'n' cheese with Marmite

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(23 ratings)

Prep: 20 mins Cook: 35 mins


Serves 8 - 10

Make this granddaddy of pasta bakes with the salty tang of Marmite, plus mustard and evaporated milk. This is macaroni cheese with added oomph

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal679
  • fat38g
  • saturates23g
  • carbs51g
  • sugars6g
  • fibre3g
  • protein31g
  • salt2g
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  • 500g small elbow macaroni
  • 80g butter, plus extra for tossing through the pasta



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

  • 3 tbsp plain flour
  • 600ml whole milk



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

  • 170g can evaporated milk
  • 700g extra mature cheddar, 500g coarsely grated, 200g chopped into small chunks



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

  • 1 tbsp mustard powder
  • large pinch cayenne pepper
  • 1 tbsp Marmite
  • splash of malt, cider or red wine vinegar
  • 50g grated parmesan (or vegetarian alternative)



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

  • 50g fresh white breadcrumbs
  • 50g panko breadcrumbs


  1. Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.

  2. In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, Marmite and vinegar and taste for seasoning, adding salt and pepper as needed.

  3. Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.

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Comments, questions and tips

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10th Nov, 2019
I found that with extra mature cheddar this was a bit too cheesy for my children. Grown ups loved it though. A little goes a long way so it really could serve 10.
tillyfloss80's picture
18th Jan, 2018
Really enjoyed this recipe, the nicest macaroni one that I’ve tried. Got the kids to help and it was clean plates all around. Next time I’m going to try halving the recipe as there’s only 3 of us! (I really must thoroughly check recipes in future, lol)
14th Oct, 2017
This was awful. Way too salty and the flavours just seemed to dominate individually rather than compliment each other. We ate it but all agreed it is not one to be repeated. Macaroni cheese is a simple comfort food dish and I guess that is the charm of it. This doesn't work
13th Sep, 2017
Delicious, a bit hit with the family. Did a side order of crispy bacon and peas with it just because that's how we like it. Real comfort food. Worth the extra effort for the next level
14th Mar, 2020
Can you freeze this?
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
You certainly can, it would be best frozen before baking then defrosted and cooked as stated in the recipe. Sorry for not getting back to you sooner.
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