Mains
Italian
ItalianMacaroni Cheese
Comforting baked pasta in cheese sauce, from a quick budget bake to a three-cheese, mustard-spiked version with a crisp breadcrumb crust.
Vegetarian
Nut-free
Budget version
A simple roux, value cheddar and macaroni baked until bubbling.
Per serving£1.30
Total cost£2.60
Time35 min
Ingredients for 2
- 180 g macaroni
- 30 g butter
- 30 g plain flour
- 400 ml whole milk
- 120 g value mature cheddar , grated
- salt and pepper , to taste
Method
- Cook the macaroni in salted boiling water until just tender, then drain.
- Melt the butter in a saucepan, stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and stir over a medium heat until thickened and smooth.
- Take off the heat, stir in most of the cheddar and season to taste.
- Mix in the macaroni, tip into an ovenproof dish, top with the remaining cheese and bake at 200C for 15 minutes until golden.
Equipment
- saucepan
- ovenproof dish
The three ways, side by side
Budget
A simple roux, value cheddar and macaroni baked until bubbling.
Better
A blend of mature cheddar and red Leicester with mustard and a panko top.
Ultimate
Gruyere, aged cheddar and Parmesan in a bechamel finished with a buttery herb-crumb gratin.
