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Macaroni cheese in a white baking dish.
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5 from 5 votes

Easy Macaroni Cheese Recipe

Mac and cheese is the ultimate comfort food, and this easy macaroni cheese recipe is perfect for busy families. The smooth cheese sauce that coats the pasta is rich and tangy, but best of all, it’s ready in just 25 minutes!
Course Main Course, Pasta
Cuisine British
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 4
Calories 730kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • 2 Saucepan
  • Oven Proof Baking Dish

Ingredients

Metric - US Customary
  • 275 g Macaroni
  • 50 g Butter
  • 50 g Plain Flour
  • 600 ml Milk
  • 1 teaspoon Dijon Mustard
  • 220 g Extra Mature Cheddar grated
  • 20 g Parmesan grated
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

For the topping

  • 20 g Parmesan grated

Instructions

  • Preheat the oven to 220C (200 fan/ 425F/ Gas 7).
  • Bring a pan of salted water to the boil and cook the macaroni to al dente. Reserve a cup of pasta water before draining the pasta.
    275 g Macaroni
  • While the pasta is cooking, heat the butter in a large saucepan on a medium heat until melted and then add the flour. Stir with a wooden spoon for 2 minutes.
    50 g Butter, 50 g Plain Flour
  • Turn up the heat to high and gradually whisk in the milk, stirring until the sauce starts to bubble and thicken. it should coat the back of a wooden spoon. Take the white sauce off the heat
    600 ml Milk
  • Stir in the grated cheddar, Parmesan, Dijon mustard, salt and pepper.
    1 teaspoon Dijon Mustard, 220 g Extra Mature Cheddar, 20 g Parmesan, ½ teaspoon Salt, ¼ teaspoon Black Pepper
  • Mix in the cooked pasta and as much pasta cooking water as you need to create a smooth and glossy sauce.
  • Pour the macaroni cheese into a 1.5 litre baking dish, sprinkle with the Parmesan cheese for the topping, and bake in the oven for 10-15 minutes until golden and bubbling.
    20 g Parmesan

Notes

Expert Tips:
  • If the cheese sauce is too thick, keep adding the reserved pasta water until you get the desired consistency. I usually need 2 tablespoons to get mine just right.
  • Cook the macaroni until it is al dente, which means it should be cooked but still slightly firm. Overcooking the pasta can result in a mushy texture.
  • Gradually add the milk to the 'roux' while stirring continuously to avoid lumps in the sauce.
  • Let the dish rest for a few minutes after taking it out of the oven to allow it to cool slightly and for the sauce to thicken. This also helps the macaroni to absorb more of the sauce.
 
Variations:
  • Mix in cooked bacon for bacon mac and cheese, or make chorizo mac and cheese for a meatier dish
  • Add vegetables such as sweetcorn, peas, mushrooms, cooked broccoli, or cauliflower florets.
  • Top with breadcrumbs before baking for a crispy texture.
  • Replace the cheddar cheese with your favourite cheese. Nutty gruyere or crumbly blue cheese work well.
 
Storage:
Store - leftover macaroni cheese can be stored in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave until piping hot.
Freeze - allow to cool, wrap in foil and freeze for up to 3 months. Defrost in the fridge before reheating.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Macaroni Cheese Recipe
Amount per Serving
Calories
730
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
80
mg
27
%
Sodium
 
888
mg
39
%
Potassium
 
463
mg
13
%
Carbohydrates
 
73
g
24
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
34
g
68
%
Vitamin A
 
888
IU
18
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
731
mg
73
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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