Super Simple Macaroni Cheese
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
633 kcal
-
Course
Main Course
Super Simple Macaroni Cheese
Description
Macaroni pasta is cooked slightly under al dente so that it can finish softening during baking without becoming mushy. Meanwhile, a classic cheese sauce is prepared by melting butter, cooking in flour to form a roux, then slowly adding milk to achieve a smooth, thickened base.
Dijon mustard adds subtle sharpness balancing the richness of the mature cheddar cheese folded into the sauce. The combination creates a velvety texture that coats the pasta evenly.
This dish is baked to develop a golden crust while maintaining a creamy interior. Macaroni cheese pairs well with a simple side salad or baked beans for added variety and texture. It can be frozen for convenient reheating later.
Ingredients
- 300 g macaroni not the quick cook stuff, which really doesn’t work in this recipe
- 30 g butter
- 25 g flour
- 500 ml milk
- 1 tsp Dijon mustard (or to taste)
- 200 g cheddar cheese or to taste), grated, mature
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Cook the macaroni until it’s a bit less done than normal – a couple of minutes less than you would usually do. The brand I use takes 10 minutes normally, so I give it 8 minutes for macaroni cheese.
- While the macaroni is cooking, make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it’s mixed in. Then keep cooking for 2 minutes, stirring frequently. It takes guts to do this. It looks like something is going to go wrong but it doesn’t!
- Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before adding the next bit. If you do this slowly on a very low heat, you should end up with a perfectly smooth cheese sauce with no lumps and no need to whisk. However, if it does go wrong for some reason, you can always use a whisk to beat out the lumps.
- When all the milk is incorporated, add the mustard, salt and pepper. (N.B. I use slightly salted butter, so I don’t add any extra salt here.) Then add half the cheese, stir to combine and turn off.
- When the pasta is done, drain it, retaining a little bit of the cooking water.
- Tip the pasta and a couple of tablespoonfuls of the cooking water into the cheese sauce and stir.
- Pour the macaroni cheese into a shallow ovenproof dish and sprinkle over the remaining cheese.
- Bake in the oven for 10 minutes. The top should be brown but the bottom should still be saucy and the macaroni should be perfectly cooked.
Notes
- Use regular macaroni, not quick-cook, to retain suitable texture.
- Serve the macaroni cheese with a fresh side salad or baked beans to complement richness.
- This dish freezes well for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 81mg | 27% |
| Sodium | 437mg | 18% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 891IU | 18% |
| Calcium | 518mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
