Ultimate macaroni cheese
- Angela Nilsen
Save recipe
Serves 4 generously, with enough for seconds
Easy
Prep: 40 mins - 45 mins
Cook: 25 mins
A star rating of 4.7 out of 5.64 ratingsRate
loading...
Learn how to make perfect macaroni cheese every time with this recipe
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Learn how to make a roux with our simple roux recipe.
Ingredients
Nutrition
Units:
MetricUS
-
175g mature cheddar
such as Denhay
-
50g gruyère
-
50g parmesan
(or vegetarian alternative)
-
50g white bread
crusts cut off
-
3 medium tomatoes
-
280g good-quality macaroni
-
700ml full-fat milk
plus a bit extra
-
50g butter
-
50g plain flour
minus 1 tsp
-
1 rounded tsp Dijon mustard
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal819
- fat42g
- saturates26g
- carbs78g
- sugars12g
- fibre3g
- protein36g
- salt2.03g
Ad
Method
-
step 1
Making macaroni cheese is a bit of a juggling act, so it’s easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
-
step 2
Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
-
step 3
Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth – it is quite thick at this stage. Add another third – it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
-
step 4
When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn’t need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
-
step 5
Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Recipe from Good Food magazine, March 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.64 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...