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Vegetarian

Macaroni Cheese

Creamy but not stodgy macaroni with mature Cheddar, mustard and a crisp Parmesan breadcrumb top.

MainVegetarianFamily dinnerComfort foodDinnerHigh protein
Total time55 minutes
DifficultyModerate
Community ratingNew recipe
Per serving32.7g protein
Stock food photograph for Macaroni Cheese
OK
Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Pasta and sauce

  • 450 gdried macaroni
  • 60 gbutter
  • 60 gplain flour
  • 850 mlwhole milk, warmed
  • 1 tspDijon mustard
  • 1 tspEnglish mustard powder
  • 1/4 tspground nutmeg
  • 300 gmature Cheddar, grated
  • 50 gParmesan or vegetarian hard cheese, finely grated
  • 1 tspfine salt, plus 2 tsp for the pasta water
  • 1/2 tspblack pepper

Crumb topping

  • 60 gpanko breadcrumbs
  • 30 gParmesan or vegetarian hard cheese, finely grated
  • 1 tbspolive oil
  • 1/2 tspdried thyme

Per serving

784 kcal32.7g protein81g carbs39g fat

Nutrition calculated from 15 of 15 ingredients

Approximately 720 kcal, 30g protein, 75g carbohydrate, 34g fat and 5g fibre per serving.

Clear and checked

Method

  1. 01

    Heat the oven to 200°C fan

    2 min

    Heat the oven to 200°C fan. Bring a large pan of water to the boil, add 2 tsp salt and cook the macaroni for 2 minutes less than the packet time. Reserve 150ml pasta water, then drain.

  2. 02

    Melt the butter

    2 min

    Melt the butter in the saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.

  3. 03

    Add the warm milk

    4 min

    Add the warm milk in six or seven additions, whisking smooth each time. Simmer gently for 4-5 minutes until the sauce coats the back of a spoon.

  4. 04

    Remove from the heat

    3 min

    Remove from the heat. Stir in Dijon mustard, mustard powder, nutmeg, Cheddar, 50g Parmesan, 1 tsp salt and pepper until smooth. If very thick, add 50-100ml reserved pasta water.

  5. 05

    Fold in the macaroni and transfer immediately

    3 min

    Fold in the macaroni and transfer immediately to the baking dish. The sauce should look slightly looser than the desired finished texture because the pasta will absorb more liquid.

  6. 06

    Mix the breadcrumbs

    3 min

    Mix the breadcrumbs, 30g Parmesan, olive oil and thyme. Scatter evenly over the macaroni.

  7. 07

    Bake on a tray

    20 min

    Bake on a tray for 18-22 minutes until bubbling and golden. Rest for 5 minutes, then serve while the sauce is still creamy.

Equipment check

6 items required

  • Large pasta pan
  • Medium saucepan
  • Whisk
  • Colander
  • 2.5 litre baking dish, about 30 x 20 x 6cm
  • Baking tray

Dietary and allergen note: Vegetarian. Contains gluten and dairy; check the hard cheese uses vegetarian rennet if required.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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