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Easy mac and cheese

Macaroni cheese in an oval baking dish

Easy mac and cheese

Name: Easy mac and cheese
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 700ml full-fat milk; 1 onion peeled and halved; 1 garlic clove peeled; 1 bay leaf; 350g macaroni; 50g butter plus a little extra for greasing; 50g plain flour; 175g cheddar cheese grated; 1 tsp English mustard; 50g parmesan grated; 50g coarse white breadcrumb

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

Plus infusing

A star rating of 4.2 out of 5.122 ratingsRate

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Follow our step-by-step guide to making a simple macaroni cheese. This classic comfort food favourite contains plenty of cheese and a little mustard.

Easily doubled

Easily halved

Nut-free

Vegetarian

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Alternatives

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Garlic & basil ciabatta

A star rating of 4.7 out of 5.64 ratings

Try this easy mac and cheese, then try air fryer mac & cheese, beer mac & cheese and cauliflower cheese recipes. Next, try best ever macaroni cheese.

Ingredients

Nutrition

Units:

MetricUS

700ml full-fat milk
1 onion

peeled and halved
1 garlic clove

peeled
1 bay leaf
350g macaroni
50g butter

plus a little extra for greasing
50g plain flour
175g cheddar cheese

grated
1 tsp English mustard
50g parmesan

grated
50g coarse white breadcrumb

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Nutrition: per serving

kcal849
fat38g
saturates23g
carbs89g
sugars13g

low
fibre6g

high
protein35g
salt1.72g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

CARBONARA

For a smoky kick, add a little cooked chopped smoked bacon or pancetta to the sauce.

THE WHITE SAUCE IS TOO THICK

If the sauce is too thick, simply add a little more milk or water to help loosen it. Remember, the addition of cheese and hot macaroni will thicken the sauce further.

TRY SOME NEW FLAVOURS

Macaroni cheese is a very versatile dish – you can add extra flavours you love or use up leftover ingredients.

SPECIAL CHEESE

Add some of your favourite cheese to the sauce instead of the cheddar. Blue cheese works really well, especially a creamy Gorgonzola, or try using some nutty-tasting Gruyère.

THE MACARONI STICKS TOGETHER

Keep running water over the macaroni and break the pieces apart with your fingers. Ideally, time the macaroni so that it is cooked at the same time as you finish the cheese sauce, then mix the two together straight away.

CREAMY VEG

Gently fry some leeks and mushrooms in a little butter, then stir into the pasta along with sauce. Top with a layer of thinly sliced tomatoes instead of using Parmesan and breadcrumbs.

Recipe from Good Food magazine, March 2008

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A star rating of 4.2 out of 5.122 ratings

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