Macaroni cheese
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Easy - February 2012
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Serves 4 -
Takes 10 minutes to make, 35 minutes to cook
Pasta covered in a creamy cheesy sauce you say? There’s not a lot to not love about a rib-sticking macaroni cheese that’s thought to have its origins sometime in the 14th century. Our version contains two cheeses, gruyère and cheddar, with extra flavour from mustard and parsley to give this old favourite an up-to-date flavour makeover.
When you’ve mastered the (very easy) basics, you can make it your own by adding veg if you like (spinach can work well for example) or topping with some crisp rashers of bacon.
Nutrition: per serving
- Calories
- 641kcals
- Fat
- 24g (14.2g saturated)
- Protein
- 26g
- Carbohydrates
- 79.5g (6.7g sugars)
- Fibre
- 4.6g
- Salt
- 1g
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delicious. tips
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.
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