Macaroni and cheese

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Serves: 4

By leesy32

(2 Votes) 9


  • 600ml milk

  • 250g cheddar grated

  • 250g macaroni

  • 40g plain flour

  • 40g butter

  • 50g Parmesan grated


  1. Cook the macaroni as per packet instructions.
  2. Melt butter in a saucepan and slowly add the flour while stirring to make a roux - cook off for a few minutes.
  3. Gradually whisk in the milk, getting rid of all lumps, and cook (whilst stirring) for 10-15 minutes until the sauce is nice and thick.
  4. Add 3/4s of the cheese and stir until melted.
  5. Mix in the cooked (drained) macaroni and put in an oven proof dish.
  6. Sprinkle over the last of the cheese and put under a hot pre-heated grill until cheese is golden.

Handy Hint

You could add some spinach to make this a little more healthy!

Additional Information

  • Winter

  • Autumn

  • Main Course

  • Vegetarian

  • Pasta

  • cheese

  • Budget

  • Make Ahead

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Your comments

  • CanIHaveChocolatePlease 09/07/17 20:40

    This was relatively easy to make (although I had to Google how to make a roux as I had never made one before and wanted to make sure that I was doing it right!) and tasted nice enough (especially since I used the suggestion of adding breadcrumbs to the top of if) ,but as someone who had shockingly never had macaroni and cheese before,I didn't expect it to be a gooey and it was less cheesy tasting than I would have liked (despite the amount of cheese in it!) I didn't have any Parmesan cheese or macaroni in the house so used mozzarella and fusilli pasta instead. I'd make and eat it again,but I was a bit disappointed at how it came out. (I had photos of the finished thing but unfortunately they wouldn't upload fir me)

  • nadchaoli 06/04/17 08:28

    You can save on washing up and fannying by using a one pan method. Cook pasta, drain, return to saucepan, add flour straight to pasta, stir a bit so flour coats pasta, chuck in milk and butter. It will look a bit wrong but persevere. Put on to lowish heat and bring up to simmering, stirring. Butter will melt as heats and whole thing will gradually thicken to give pasta already in sauce. No a**sing about making roux. Now add cheese and stir until melts.

  • joshandjamie 04/02/15 16:56

    I always crush cornflakes on top of mac n cheese (and lasagna) for extra crunch

  • Nightingalemumoftwo 04/02/15 15:04

    I've just made a cauli-cheese lasagna by alternating layers of pre-boiled lasagna sheets with a generus topping of boiled cauliflower mixed into béchamel sauce (butter, milk, seasoning, nutmeg)and grated cheddar (but you can use various cheeses including blue cheese if you like!). Also made a mushroom and mince Bolognese lasagna with the classic mozzarella, parmesan and white béchamel sauce between layers of lasagna sheets. If you fancy a healthier lasagna, you can use a layer of thinly cut, grilled courgette instead of pasta sheets or alternate between the two. Kids often don't even know they're eating a courgette bit mixed in their lasagna ; )

  • Dee310562 04/02/15 12:44

    Mixing fresh breadcrumbs in with the cheese for sprinkling on the top makes it extra yummy!

  • AmIatwat 24/02/14 21:34

    I add a tsp of made mustard and a few gratings of nutmeg.

  • Vatta 23/02/14 21:13

    You can add small frozen veg (eg peas and sweetcorn) straight from the freezer into the ovenproof dish, then just bake them. They'll defrost in the oven, and cook covered in cheese sauce, they add a lot of flavour and texture.

  • NomenOmen 05/11/13 20:48

    Straightforward, no frills, does exactly what it says on the tin, super easy-to-follow recipe. Not fancy, but kids and big kids love it. Comfort food!

  • leesy32 17/03/11 18:47