Best ever macaroni cheese recipe
- Jennifer Joyce
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.7 out of 5.455 ratingsRate
loading...
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Freezable
Low sugar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Broccoli caesar salad
A star rating of 5 out of 5.1 rating
Green bean salad
A star rating of 4.7 out of 5.15 ratings
Garlic bread
A star rating of 4.6 out of 5.44 ratings
Learn how to make a roux with our simple roux recipe. Looking for more cheese-based delights? Try cheese flan.
Ingredients
Nutrition
Units:
MetricUS
-
50g baguette
cut into small chunks
-
2 tbsp butter
plus 1 tbsp melted
-
350g spiral or other short pasta
-
1 garlic clove
finely chopped
-
1 tsp English mustard
powder
-
3 tbsp plain flour
-
500ml whole milk
-
250g vegetarian mature cheddar
grated
-
50g parmesan
(or vegetarian alternative), grated
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal884
-
fat41g
-
saturates25g
-
carbs87.09g
-
sugars8g
low
-
fibre5.02g
-
protein38g
-
salt1.9g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
-
step 2
Boil the pasta for 2 mins less than stated on the pack, then drain.
-
step 3
Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
-
step 4
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce.
-
step 5
Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
-
step 6
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
-
step 7
Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.
Want to see this content?
This page contains content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue
Recipe from Good Food magazine, January 2009
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 5.455 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...