Mac and Cheese

Macaroni in a rich, silky cheese sauce, baked with a golden crust. Made properly from a simple roux, it's pure comfort — and once you've made it from scratch you'll never go back to the packet.

Homemade mac and cheese is a world away from the packet stuff, and it’s genuinely easy once you’ve got the cheese sauce sorted. The whole thing hinges on two small habits — adding the milk gradually and melting the cheese off the heat — and get those right and you’ll have a smooth, indulgent sauce every time. Bake it for that irresistible golden crust.

Ingredients

• 300g macaroni
• 50g butter
• 50g plain flour
• 600ml milk — warmed
• 200g mature cheddar — grated, plus extra for the top
• 1 tsp English or Dijon mustard
• 1 pinch grated nutmeg — optional
• salt and black pepper

Method

1. Cook the macaroni to just under the packet time (it'll finish in the oven), then drain.
2. Melt the butter in a pan, stir in the flour and cook for 1–2 minutes to a smooth paste.
3. Gradually whisk in the warm milk, a little at a time, until you have a smooth sauce. Simmer gently for a few minutes until it thickens.
4. Take the pan off the heat and stir in the cheese, mustard and nutmeg until melted and smooth. Season well.
5. Stir the macaroni through the sauce, tip into a dish, scatter with extra cheese and bake at 200°C for 15–20 minutes until golden and bubbling.

Serve it with

• A crisp green salad
• Garlic bread
• Steamed broccoli or peas
• Crispy bacon bits on top

Why this works

Building the sauce on a proper roux and adding the milk gradually gives a smooth, lump-free base, and stirring the cheese in off the heat stops it splitting into a greasy, grainy mess. That's the difference between silky mac and cheese and a broken one.

Common swaps

• Add a layer of sliced tomato or breadcrumbs on top for extra crunch.
• Stir through cooked bacon, ham or roasted veg.
• Use half cheddar, half Gruyère or red Leicester for a deeper flavour.

Common mistakes to avoid

• Adding the cheese over high heat, which makes the sauce grainy — always off the heat.
• A lumpy sauce from adding the milk too fast; go gradually and whisk.
• Overcooking the pasta at the boil, so it turns mushy after baking.

Storage, freezing & reheating

Storage: Keep covered in the fridge for up to 2 days.

Freezing: Freezes well for up to 3 months; defrost in the fridge before reheating.

Reheating: Reheat in the oven or microwave until piping hot, adding a splash of milk to loosen the sauce.

Allergen notes: contains gluten, milk, mustard. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.