How to Prepare Macaroni Cheese

Macaroni cheese is one of the most comforting recipes of all time and a great favourite in the States as well as Europe. It makes a great family dinner which is versatile enough for extra vegetables, bits of bacon and breadcrumbs as well as different types of cheese.

If you choose vegetarian butter and cheese, its possible to prepare a near contemporary vegan version. Adding extra cheese makes it even more exceptionally cheesy. I also think that really mature cheddar is ideal. Other cheese is also feasible – I like Red Leicester and Double Gloucester too in this dish. This recipe is based on a standard BBC Good Food version but it can be varied to suit what is available in the store cupboard.

Some macaroni cheese versions will benefit from some English mustard or additions of paprika just to pep it up. There are some really excellent alternatives that we have also tried and tested. How about macaroni bake with a ragu of Italian sausage and truffle. There is a great vegan version too which really does seem realistic and relies on tofu as a cheese-like substitute.   

Serves 4; Preparation time: 25 to 30 minutes; Cooking time: 20 minutes on average

Ingredients:

• 250g/9oz macaroni or gobetti pasta
• 40g/1½oz butter
• 40g/1½ plain flour
• 600ml/1 pint 1½fl oz milk
• Optional – a teaspoon of English mustard or paprika or even both if you like piquancy.
• 250g-300g/9oz-9½oz cheddar, grated
• 50g/2oz Parmesan or a vegetarian alternative, finely grated for the topping. You can also add a sprinkle of paprika too just for colour and piquancy.

Preparation:

1. Preheat the grill to a hot setting.

2. Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain thoroughly and put aside for the sauce.

3. Melt the butter in a saucepan over a medium heat. Use a saucepan that’s slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

4. Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.

5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted. Add any mustard and paprika if desired.

6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

7. Sprinkle over the remaining Cheddar and the Parmesan, and any pepper/paprika and place the dish under the hot grill. Cook until the cheese on top is browned and bubbling away.

8. Serve straightaway.

9. Any leftovers can be stored in a refrigerator and are best eaten after 3 days.