Macaroni Cheese is a simple dish that is easy, filling and tasty. Using Macaroni as the base with a lovely thick cheese sauce makes this a gorgeous main dish and side dish. I use three cheeses, mature cheddar, parmesan and gruyere for so much flavour with little effort.

Macaroni Cheese

A ,memory from childhood. This is a superb dish regardless of the time of year.

4.88 from 50 votes

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Course: Main Dish, Side Dish, Snacks

Cuisine: American

Keyword: Cheddar, Cheese, Parmesan, Pasta

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: People

Calories: 1235kcal

Equipment

Ovenproof dish
Large pans

Ingredients

Body

400 g macaroni pasta
500 g mushrooms sliced
2 large leeks finely sliced
2 bagettes garlic bread to serve
100 g Parmesan grated to taste
2 knobs unsalted butter
Vegetable oil for frying
olive oil for pasta

Sauce

150 g Gruyère grated
150 g mature Cheddar grated
150 g unsalted butter
150 g plain flour
1.5 litres milk
salt to taste
pepper to taste

Instructions

Bring a pot of salted water to the boil and cook the pasta according to the instructions.
400 g macaroni pasta
When cooked, pour into a colander and run under cold water to stop them cooking.
Pour a little olive oil over the pasta to prevent it from sticking.
olive oil
Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.
Place a pan over a high heat adding a little oil. Add the mushrooms and the butter and fry until the mushrooms are lovely and brown.
500 g mushrooms, 150 g unsalted butter, Vegetable oil
Using a separate pan over a medium heat add the remaining butter until it melts and add the flour.
150 g plain flour, 2 knobs unsalted butter
Cook for a minute or so and then gradually add the milk and continually stir.
1.5 litres milk
Once all the milk has been added and the sauce has come to a boil, turn off the heat and add the Cheddar and/or Gruyère and allow it to melt into the sauce.
150 g Gruyère, 150 g mature Cheddar
Season with salt and pepper.
salt, pepper
Taste the cheese sauce and add extra cheese or seasoning if required.
In the same pan, add the uncooked thinly sliced leeks, cooked mushrooms and the pasta to the cheese sauce.
2 large leeks
When fully mixed together, pour the mixture into an oven proof dish.
I like to add either grated Gruyère or Parmesan to the top of the mixture prior to cooking. It creates a lovely thin crust.
100 g Parmesan
Place in the middle of the oven and cook for 30–35 minutes until cooked through and golden brown.
Serve on warmed dishes with hot garlic bread for a superb filling meal.
2 bagettes garlic bread

Nutrition