Classic Macaroni Cheese
This homemade Macaroni Cheese recipe is full of gooey, creamy comfort, with a classic béchamel sauce, layers of three cheeses and finished off in the oven. It’s a simple but sensational British-style favourite.
Servings: 6
Ingredients
- 500 g Macaroni
- 20 g Butter
For layering:
- 100 g Grated mozzarella
- 100 g Grated cheddar
- 50 g Grated red Leicester
For the cheese sauce:
- 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
Instructions
- Preheat your oven to 180℃/200℃/400F, Gas Mark 6.
- Boil the macaroni in a pan of salted boiling water for 2 minutes less than it says on the pack. Drain then stir through the butter to stop it sticking together.
- Make the cheese sauce by melting the butter in the large saucepan over a medium heat and then stirring in the flour to make a paste. Cook this for a minute, stirring the whole time.
- Gradually add in the milk, whisking continuously to make sure you don’t get any lumps. Keep the sauce over the heat until it has thickened slightly and coats the back of a spoon.
- Stir in the mustard and cheese and add a good pinch of salt and pepper.
- Stir the pasta into the sauce.
- Spoon half of the macaroni into a baking dish then top with half of the grated mozzarella, cheddar and red Leister.
- Add the remaining half of the macaroni on top and finish with the rest of the grated cheese.
- Bake in the oven for 15-20 minutes until the cheese on top is golden.
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Notes
Additions: Lots of US recipes use more seasoning, but as we’re making this with a classic British vibe, we’re only using mustard. If you like you could add a teaspoon of garlic granules or a teaspoon of sweet smoked paprika for something extra.
Storing: 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. 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.
Nutrition
Calories: 743kcal | Carbohydrates: 75g | Protein: 33g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 712mg | Potassium: 433mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1008IU | Calcium: 639mg | Iron: 2mg