Classic Macaroni Cheese {Step-by-Step Recipe}

Name: Classic Macaroni Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g Macaroni; 20 g Butter; 100 g Grated mozzarella; 100 g Grated cheddar; 50 g Grated red Leicester; 50 g Butter; 50 g Plain flour; 600 ml Milk; 2 tsp English mustard; 100 g Grated cheddar; 100 g Grated red Leicester; Sea salt and freshly ground black pepper

Could classic Macaroni Cheese be the ULTIMATE comfort food dish? This cheesy, creamy, carby, delicious dish is hard to match. Follow this homemade recipe with a step-by-step video guide.

An oven dish with golden baked Macaroni Cheese, with a spoon ready to serve.

Full disclosure – this isn’t my usual cut-corners-where-necessary type of recipe – that’s what my One Pot Macaroni Cheese version is for (and I wholeheartedly still stand by it, that one is perfect for busy midweek dinners.)

But I wanted to create the real deal classic Macaroni Cheese for evenings when I have the time and headspace to turn the dial up on flavour, on comfort, and on cheese, quite frankly.

Having said that, this is me talking and you know I’d never serve you an overly complex or fussy recipe. It takes about 40 minutes in total to make, and it’s really not too labour intensive.

This dish has quickly become my go-to for a wintry friends-round dinner, because it’s easy enough to do, I can finish it off in the oven, and it’s relaxed, good for the soul and utterly delicious. My kids regularly request this one for their friends too.

Why you’ll love this Macaroni Cheese recipe

⭐️ Comfort food all the way

⭐️ Cheesy and delicious

⭐️ Simple ingredients, easy method

A close up of a dish of Macaroni Cheese, with bubbling golden baked cheese on top.

Sarah’s Notes

I tested this a few times to get the balance just right for effort vs quality. Ultimately I realised the best outcome was when I did part of it on the hob, then baked to finish off for that unmistakable golden cheese flavour.

I found making a traditional béchamel sauce, like the one in my Classic Lasagne, worked perfectly, and as we’re keeping this one true to the British Macaroni Cheese, there’s a little extra flavour from the mustard.

The simple layering technique (see the step-by-step videos below) also worked perfectly, which gives us maximum cheesiness results!

Best Cheese for Mac and Cheese

This is a three cheese Mac and Cheese using flavour-packed cheddar and red Leicester, with creamy and stringy mozzarella.

I tried a few different versions, but this is my favourite combination. Feel free to use different cheeses if you like, but please do still try and keep cheddar for the sharpness and another creamy one there if possible.

Macaroni Cheese Ingredients

The ingredients for making homemade Macaroni Cheese laid out on a white surface.

Dry macaroni – Macaroni is the perfect pasta shape for this as it’s small, so cooks quickly, but sturdy so it’s okay with being stirred a lot.
Butter – A little of what you have for stirring into the pasta once it’s cooked, and a little more for the cheese sauce.
For layering – Grated mozzarella, grated cheddar and grated red Leicester.
For the sauce – Plain flour, milk, English mustard, cheddar, red Leicester and season with sea salt and freshly ground black pepper.

How to make Macaroni Cheese

1. Boil the macaroni in a pan of salted boiling water as per the full recipe below. Drain then stir through the butter.

2. Make the cheese sauce by melting the butter in a saucepan, then stir in the flour to make a paste. Cook for a minute, then gradually add in the milk and heat until thickened.

3. Stir in the mustard, cheese and salt and pepper. Stir the pasta into the sauce.

4. Layer the pasta and cheese in an oven dish according to the recipe below, and bake until golden.

Additions

Lots of US recipes use more seasoning, but as we’re making this with a classic British vibe, we’re only using mustard. I find this to be just enough flavour seeing as we have a lot from the cheeses, but if you like you could add a teaspoon of garlic granules or a teaspoon of sweet smoked paprika for something extra.

Storing

In the fridge This is at its best when eaten immediately, but you can keep it in the fridge for up to 3 days and reheat again in the microwave or in a pan when you’re ready. You may just need to add an extra splash of water when you reheat it.

In the freezer You can freeze this into portions too. If you can, freeze this before you bake it for best results. When it’s time to eat it, defrost thoroughly and bake.

Sauce thickness

You don’t want to let your cheese sauce get too thick otherwise your Mac and Cheese may be a little dry. It’s ready when it’s just coating the back of a spoon.

You can always add a little extra milk if you think yours is too thick.

More homemade classic recipes…

Beef

Beef Wellington

Light Bites

Welsh Rarebit

Beef Mince Recipes

Classic Spaghetti Bolognese {Oven or Hob}

Family Dinner Ideas

Classic Meatballs {with Rich Tomato Sauce}

FAQs

Where is Macaroni Cheese from?

Mac and Cheese is famous the world over, and Americans are such big consumers of it that it’s often mistakenly believed that that’s where the dish originated.

In fact, Macaroni Cheese actually originated in Europe somewhere (some say Italy, others claim Switzerland). But it dates back centuries in some form or another, so it’s difficult to get a matching tale. Let’s just say we’re all fans.

Can I add bacon?

Yes sure, why not fry up some lardons and add them in at the sauce stage. They’d be delicious.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Classic Macaroni Cheese