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
Ultimate version
Gruyere, aged cheddar and Parmesan in a bechamel finished with a buttery herb-crumb gratin.
Per serving£5.60
Total cost£11.20
Time1 hr
Ingredients for 2
- 220 g artisan macaroni , bronze-die
- Bechamel
- 50 g unsalted butter
- 45 g plain flour
- 500 ml whole milk , warmed
- 1 bay leaf
- Cheese
- 120 g Gruyere , grated
- 100 g aged cheddar , grated
- 40 g Parmesan , finely grated
- 1 tsp Dijon mustard
- Gratin
- 50 g sourdough breadcrumbs , fresh
- 1 tbsp fresh thyme , chopped
- 20 g butter , melted, for the crumb
Method
- Infuse the warm milk with the bay leaf while you cook the macaroni until al dente, then drain.
- Make a pale roux with the butter and flour, then whisk in the strained milk and cook gently for 5 minutes until silky.
- Off the heat, beat in the Gruyere, cheddar, half the Parmesan and the Dijon until glossy, then season.
- Fold in the macaroni and spoon into a buttered gratin dish.
- Toss the sourdough breadcrumbs with the thyme, melted butter and remaining Parmesan and scatter over the top.
- Bake at 190C for 25 minutes, then finish under the grill for 2 minutes until the crust is deeply golden and crunchy.
- Rest for 5 minutes before serving so the sauce sets slightly.
Equipment
- heavy saucepan
- gratin dish
- grill
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.
