Macaroni Cheese

Last updated: 14th Aug 2026

Macaroni cheese is a dependable family favourite made with a simple white sauce, mature Cheddar and plenty of pasta. The key is to keep the sauce smooth and loose enough to coat the macaroni before it goes into the oven.

Mature Cheddar gives the strongest flavour, while a little Dijon mustard sharpens the sauce without making it taste strongly of mustard. The breadcrumb topping is optional, but it adds a useful contrast to the creamy pasta underneath.

Serve it on its own or with peas, broccoli or a green salad. It also works well as a warming self-catering dinner after a cold day out. Cool leftovers promptly, refrigerate for up to two days and reheat thoroughly until piping hot.

Ingredients

Method

1. Heat the oven to 200°C, 180°C fan, gas 6.
2. Bring a large saucepan of salted water to the boil. Cook the macaroni for 2 minutes less than the packet instructions, then drain well.
3. Meanwhile, melt the butter in a medium saucepan over a medium heat. Stir in the plain flour and cook for 1 minute, stirring constantly.
4. Gradually add the milk a little at a time, whisking well after each addition. Continue cooking and stirring for 4 to 5 minutes until the sauce is smooth and thick enough to coat the back of a spoon.
5. Remove the pan from the heat. Stir in 200g of the Cheddar and the Dijon mustard until the cheese has melted. Season with salt and black pepper.
6. Stir the drained macaroni into the cheese sauce, then spoon everything into a medium ovenproof dish.
7. Mix the breadcrumbs with the Parmesan and remaining 50g Cheddar. Scatter evenly over the macaroni.
8. Bake for 20 to 25 minutes until bubbling around the edges and golden on top. Leave to stand for 5 minutes before serving.