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
Better version
A blend of mature cheddar and red Leicester with mustard and a panko top.
Per serving£2.70
Total cost£5.40
Time43 min
Ingredients for 2
- 200 g macaroni
- salt and pepper , to taste
- Sauce
- 40 g butter
- 40 g plain flour
- 450 ml whole milk , warmed
- 120 g mature cheddar , grated
- 60 g red Leicester , grated
- 1 tsp English mustard
- 1 pinch grated nutmeg
- Topping
- 40 g panko breadcrumbs
Method
- Cook the macaroni until just shy of tender, then drain and reserve.
- Make a roux with the butter and flour, then gradually whisk in the warm milk until thick and glossy.
- Stir in both cheeses, the mustard and nutmeg, then season well.
- Fold the macaroni through the sauce and transfer to a baking dish.
- Scatter over the panko breadcrumbs and a little extra cheese.
- Bake at 200C for 20 minutes until the top is deep golden and crisp.
Equipment
- saucepan
- baking 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.
