My homemade Macaroni and Cheese is the ultimate comfort food, guaranteed to hit the spot. With tender macaroni smothered in a creamy cheese sauce, this is a classic dish that everyone loves, and once you’ve seen how easy it is to make from scratch, you’ll never make the packet version again! Whether you’re whipping it up for a laid-back weeknight meal or a special occasion, this quick and easy recipe will become a family favourite that you’ll keep coming back to. Top with breadcrumbs and run under the oven grill (broiler) for a few minutes for a crunchy finish.
Can you make Macaroni and Cheese ahead of time?
Yes, follow the Macaroni and Cheese recipe instructions up until step 7. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight. To reheat, cover with foil and bake for 40 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven. Remove the foil and place under the oven grill (broiler) for 2–3 minutes to crisp up the breadcrumbs.
Is Macaroni and Cheese suitable for leftovers?
Macaroni and Cheese leftovers can be refrigerated for up to 3 days. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes or until heated through. Not suitable for freezing.
Macaroni and Cheese
“A very simple yet delicious side dish, we all went in for seconds.” Share PrintIngredients
- 500 g (1 lb) macaroni (elbow pasta)
- 2 tbsp unsalted butter
- 30 g (¼ cup) plain (all-purpose) flour
- 750 ml (3 cups) full-cream (whole) milk
- 1 tsp chicken stock powder (bouillon)
- 375 g (3 cups) freshly grated cheddar or similar cheese
- 2 tbsp panko breadcrumbs
- Olive oil spray
Instructions
- Cook the pasta according to the packet instructions, less 1 minute. Drain and run under cold water to cool immediately.
- Meanwhile, melt the butter in a large, deep frying pan over low heat.
- Once the butter has melted, add the flour and stir for 30 seconds until a paste forms.
- Pour in about one-quarter of the milk, whisking for 30 seconds until the mixture combines.
- Add the remaining milk and whisk over low heat for 5 minutes, until the sauce is thick enough to coat the back of a spoon.
- Stir in the stock powder and cheese. Turn off the heat and stir the pasta through. Serve as is or continue with the following steps for extra crunch.
- Preheat the oven grill (broiler). Transfer to a baking dish if needed and sprinkle with the panko breadcrumbs. Spray with olive oil.
- Grill (broil) for 2–3 minutes until golden (keep an eye on it because it will change to a golden colour quickly!)
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Brea says:
Another dish demolished by my family.
Helen says:
A very simple yet delicious side dish we all went in for seconds and those crunchy panko bits on the top, yummy 😋