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macaroni cheese

Macaroni Cheese

Brought to you by: The Cooking Book
    6 serving

Prep time:

Cook time:

Serves: 6

This simple dish makes a nourishing family meal.

Good with a green salad or garlic bread.

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  • 400g Dried Macaroni
  • 85g Butter
  • 100g Breadcrumbs, fresh
  • 4 tbsp Plain Flour
  • 1 tsp Mustard Powder
  • 400ml Milk, warmed
  • 175g Cheddar Cheese, coarsely grated
  • 100g Mozzarella Cheese, drained and finely diced
  • 60g Parmesan Cheese, coarsely grated

Recipe tips / Prepare ahead

The whole dish can be assembled up to a day in advance and refrigerated for last-minute cooking. Add the fresh breadcrumbs and cheese topping just before baking.


Step 1

Bring a large pan of lightly salted water to the boil over a high heat. Add the macaroni and boil for 2 minutes less than specified on the packet. Drain well and set aside, shaking off any excess water.

Step 2

Meanwhile, preheat the oven to 200°C (400°F/Gas 6) and grease an ovenproof serving dish. Melt 25g (scant 1oz) of the butter in a small pan. Add the breadcrumbs, stir, then remove the pan from the heat and set aside.

Step 3

Melt the remaining butter in a large saucepan over a medium heat. Sprinkle over the flour, then stir for 30 seconds. Stir in the mustard powder and nutmeg, then remove the pan from the heat and slowly whisk in the milk. Return the pan to the heat and bring the mixture to the boil, whisking, for 2–3 minutes, or until the sauce thickens. Remove from the heat. Stir in the Cheddar cheese, until melted and smooth, then add the macaroni and mozzarella and stir together.

Step 4

Transfer the mixture to the prepared dish and smooth the surface. Toss the breadcrumbs with the Parmesan cheese and sprinkle over the top. Place the dish on a baking tray and bake for 25 minutes, or until heated through and golden brown on top. Leave to stand for 2 minutes, then serve straight from the dish.

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