Marmite macaroni cheese

Marmite macaroni cheese

How could you possibly hate it? Dark, sticky Marmite has an intense salty-savoury flavour that takes this macaroni cheese recipe to new heights.

Marmite macaroni cheese

If you really do hate it, we’ve got Marmite-free macaroni cheese recipes that we can assure you, you’ll love.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, oven time 15 min

How could you possibly hate it? Dark, sticky Marmite has an intense salty-savoury flavour that takes this macaroni cheese recipe to new heights.

If you really do hate it, we’ve got Marmite-free macaroni cheese recipes that we can assure you, you’ll love.

Nutrition: for 6 servings

Calories
424kcals
Fat
17.3g (10.3g saturated)
Protein
18.2g
Carbohydrates
47.5g (5.7g sugars)
Fibre
2.9g
Salt
1g

Ingredients

  • 300g macaroni pasta
  • 30g butter
  • 30g plain flour
  • 600ml whole milk
  • 3 tsp Marmite
  • ½ tsp dijon mustard
  • 75g mature cheddar, grated
  • 75g gruyère, grated (see tip)
  • 1 slice toast
  • Small handful roughly chopped 
fresh parsley (optional)
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until almost cooked. Drain, reserving 
2 tbsp cooking water. Return the pasta to the pan and stir in the reserved water. Set aside.
  2. Meanwhile, melt the butter in another pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk to make a thick white sauce. Add 2 tsp Marmite, the mustard, most of both cheeses and lots of pepper.
  3. Add the pasta to the cheese sauce, stir to coat, then spoon into a 1.5 litre ovenproof dish.
  4. Spread the toast with the remaining Marmite, then roughly chop and whizz to rough breadcrumbs in a food processor. Toss with the remaining cheese and sprinkle over the pasta. Bake for 15 minutes until golden and crisp on top.
  5. Remove from the oven, rest for 5 minutes, then sprinkle with parsley, if you like, and serve with a green salad.

Nutrition

Nutrition: per serving
Calories
424kcals
Fat
17.3g (10.3g saturated)
Protein
18.2g
Carbohydrates
47.5g (5.7g sugars)
Fibre
2.9g
Salt
1g

delicious. tips

  1. Gruyère cheese isn’t vegetarian so substitute vegetarian emmental cheese if necessary – and check your cheddar is vegetarian too.

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