Macaroni Cheese

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 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 1235kcal

Equipment

• Ovenproof dish
• Large pans

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Ingredients

 

MetricImperial

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

Calories: 1235kcal | Carbohydrates: 115g | Protein: 49g | Fat: 65g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 892mg | Potassium: 847mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2639IU | Vitamin C: 8mg | Calcium: 903mg | Iron: 5mg