My mum has told the story often throughout the years how her homemade macaroni cheese was the first food I was able to eat all by myself as a baby. I would have on my plastic bib that would catch any macaroni that missed my mouth and would have to dig it out with my chubby baby fingers!!
Well it’s still one of my favourite meals…and David’s too…the ultimate comfort food. So here’s my recipe that i’ve made over and over again having been taught how to make a roux for cheese sauce when I lived at home as a teenager…we like it cheesy!!
Tips
- Cheese selection – you can use any cheese(s) that you like for making the sauce…I like to use an extra mature cheddar and some red leicester cheese for the topping…this means you’ll use less cheese, but get a really cheesy taste and less salt is needed for seasoning.
- Additional toppings – if you fancy adding an additional pop of flavour to your macaroni cheese, the list is endless really – you could go for something meaty like cooked chopped bacon, diced chorizo, sliced pepperoni, sliced salami or vegetarian options like sliced tomatoes, sweetcorn, diced peppers or chopped chillis. Some of these might need to be cooked beforehand, for example, the bacon, diced chorizo and the diced peppers. They should just need around 5 minutes in a frying pan in a small amount of oil and then set aside to cool.
- I topped the macaroni cheese in the photos with cooked chopped smoked back bacon – 3 rashers were fried on the hob for 5 minutes (turned once) and then set aside on a plate with kitchen roll to cool and then chopped, ready for topping the macaroni cheese once it was ready.
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Ingredients
- 75g butter
- 55g plain flour
- 600ml milk (I use semi-skimmed)
- 225g extra mature cheddar, grated – see Tips
- 50g red leicester cheese, grated – see Tips
- 400g macaroni pasta
- salt, to taste
- additional toppings, optional – see Tips
Instructions
- If you’re adding any additional toppings to your dish, prepare it first (see Tips).
- For the cheese sauce – melt the butter in a large saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add 200g of the grated extra mature cheddar cheese and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat while you cook the pasta.
- In a separate pan, cook the macaroni pasta according to the instructions on the packet. When the pasta is half way through cooking, turn on the grill to a high heat. Once the pasta is cooked, drain and then add it to the cheese sauce.
- Transfer the macaroni cheese to a serving dish (in the photos, I used a 27 cm round, 5 cm deep, stoneware dish) and top with the remaining 25g of grated extra mature cheddar and the 50g of grated red leicester cheese, plus any additional toppings (optional – see Tips).
- Place under the grill for around 4.5 minutes (until the cheese is bubbling and nicely coloured).
- Enjoy with some garlic bread or try our authentic focaccia or baguettes or chunky oven chips. We also like some tomato sauce on the side!
Macaroni Cheese
Ingredients
- 75g butter
- 55g plain flour
- 600ml milk I use semi-skimmed
- 225g extra mature cheddar grated – see Notes
- 50g red leicester cheese grated – see Notes
- 400g macaroni pasta
- salt to taste
- additional toppings optional - see Notes
Instructions
- If you’re adding any additional toppings to your dish, prepare it first (see Notes).
- For the cheese sauce - melt the butter in a large saucepan over a low heat. Stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
- Increase the heat slightly, then slowly pour the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Bring it to a gentle simmer, then add 200g of the grated extra mature cheddar cheese and stir until it has all melted. Season with salt, to taste, and cook on the lowest heat while you cook the pasta.
- In a separate pan, cook the macaroni pasta according to the instructions on the packet. When the pasta is half way through cooking, turn on the grill to a high heat. Once the pasta is cooked, drain and then add it to the cheese sauce.
- Transfer the macaroni cheese to a serving dish (in the photos, I used a 27 cm round, 5 cm deep, stoneware dish) and top with the remaining 25g of grated extra mature cheddar and the 50g of grated red leicester cheese, plus any additional toppings (optional – see Notes).
- Place under the grill for around 4.5 minutes (until the cheese is bubbling and nicely coloured).
- Enjoy with some garlic bread or try our authentic focaccia or baguettes or chunky oven chips. We also like some tomato sauce on the side!
Notes
- Cheese selection - you can use any cheese(s) that you like for making the sauce...I like to use an extra mature cheddar and some red leicester cheese for the topping…this means you’ll use less cheese, but get a really cheesy taste and less salt is needed for seasoning.
- Additional toppings – if you fancy adding an additional pop of flavour to your macaroni cheese, the list is endless really – you could go for something meaty like cooked chopped bacon, diced chorizo, sliced pepperoni, sliced salami or vegetarian options like sliced tomatoes, sweetcorn, diced peppers or chopped chillis. Some of these might need to be cooked beforehand, for example, the bacon, diced chorizo and the diced peppers. They should just need around 5 minutes in a frying pan in a small amount of oil and then set aside to cool.
- I topped the macaroni cheese in the photos with cooked chopped smoked back bacon – 3 rashers were fried on the hob for 5 minutes (turned once) and then set aside on a plate with kitchen roll to cool and then chopped, ready for topping the macaroni cheese once it was ready.
You might also like to try:
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