Classic macaroni cheese

Classic macaroni cheese

This classic macaroni cheese recipe combines three cheeses in a silky sauce, for the ultimate combination of flavour and stringiness, and is topped with a Parmesan crumb for an extra burst of intense cheesy flavour.
  • Total:



  1. Step 1

    Put a pan of salted water on to boil as you make the sauce
  2. Step 2

    Heat the milk in a separate saucepan, but don’t let it boil
  3. Step 3

    Melt the butter in a separate saucepan and, when foaming, add the flour, whisking. Cook this mixture out for a couple of minutes, whisking constantly
  4. Step 4

    Add the milk a couple of ladlefuls at a time, whisking each addition gently into the sauce before adding the next
  5. Step 5

    Once all the milk has been added, allow the sauce to cook for a couple of minutes, stirring regularly. This is important in order to cook out any remaining flour. Taste the sauce to ensure no floury taste remains; if it does, cook, stirring, for a couple of minutes longer
  6. Step 6

    Remove the sauce from the heat and add the grated Red Leicester, Gruyère and mozzarella
  7. Step 7

    Stir to melt the cheeses, then add the white pepper and stir in the cream and mustard. Taste and add salt if necessary
  8. Step 8

    Preheat a grill to medium
  9. Step 9

    Add the pasta to the water and cook for 6 minutes, then use a slotted spoon to transfer it to the sauce, mixing well
  10. Step 10

    Transfer the mac n cheese to an oven dish and sprinkle with the breadcrumbs, then the cheeses. They won’t cover the dish completely, but will melt together as they cook
  11. Step 11

    Place under the grill until browned and bubbling – around 10 minutes