Macaroni cheese

  • for 4 people
  • Takes 10 minutes to make, 35 minutes to cook
  • Easy
Macaroni cheese is a childhood classic. The Gruyère, mustard and parsley give this old favourite an up to date flavour makeover

Nutritional info per serving

PER SERVING 641kcals, 24g fat (14.2g saturated), 26g protein, 79.5g carbs (6.7g sugars), 1g salt, 4.6g fibre

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400g macaroni
25g unsalted butter
25g plain flour
400ml whole milk
2 tsp Dijon mustard
75g Cheddar, grated
75g Gruyère, grated, plus extra for topping
Bunch of fresh parsley, finely chopped


1. Preheat the oven to 180°C/fan160°C/ gas 4. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until almost cooked. Drain the pasta, reserving 2 tbsp cooking water. Return the pasta to the pan and stir through the reserved water. Set aside.
2. Meanwhile melt the butter in a pan, add the flour and cook for 2 minutes. Gradually stir in the milk, making a thick white sauce. Season, then add the mustard, cheeses and parsley.
3. Mix the cheese sauce with the pasta, then spoon into a 1.5 litre ovenproof dish. Top with the extra Gruyère, then bake for 20-25 minutes until golden. Rest for 5 minutes before serving.

  • Next time try using a blue cheese such as Gorgonzola instead of Cheddar, or Pecorino or Manchego instead of Gruyère. Or try adding tiny fried chunks of chorizo and wilted baby spinach to the cooked pasta. Top with cheese, then bake.

From March 2012

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