Macaroni Cheese Recipe: Creamy, Baked and Golden

A great macaroni cheese recipe should be creamy, cheesy and comforting, with tender pasta in a silky sauce and a golden, bubbling top. It is simple enough for a weeknight, impressive enough for a Sunday supper and loved by adults and children alike.

In this guide we show you how to make a smooth, lump-free cheese sauce, how to cook the pasta so it does not turn soft, and how to bake the dish until golden. If you like British comfort food, take a look at our cauliflower cheese and our shepherd's pie.

What is macaroni cheese?

Macaroni cheese is a baked pasta dish made with macaroni in a cheese sauce, usually a béchamel flavoured with mature Cheddar. In Britain it is often finished with breadcrumbs and extra cheese and baked until the top is crisp.

The idea of combining pasta and cheese is much older than you might think. A recipe for pasta with cheese, called «makerouns», appears in a medieval English manuscript from around 1390. Over the centuries it became one of the nation's favourite comfort foods.

Ingredients for this macaroni cheese recipe

This macaroni cheese recipe serves four to six people.

• 300 g dried macaroni
• 50 g butter
• 50 g plain flour
• 700 ml whole milk, warmed
• 1 tsp English mustard
• A pinch of grated nutmeg
• 250 g mature Cheddar, grated
• 50 g Parmesan, finely grated
• Salt and black pepper
• For the topping: 40 g fresh breadcrumbs and 25 g Cheddar

How to make macaroni cheese step by step

1. Cook the pasta. Boil the macaroni in well-salted water for 2 minutes less than the packet says. It will finish cooking in the oven. Drain and set aside.
2. Make the roux. Melt the butter in a large saucepan, stir in the flour and cook gently for a minute, stirring.
3. Add the milk. Gradually whisk in the warm milk until smooth. Simmer for 5 to 6 minutes, stirring, until the sauce coats the back of a spoon.
4. Add the cheese. Take the pan off the heat and stir in the mustard, nutmeg, Cheddar and Parmesan until melted. Season well.
5. Combine. Fold the pasta into the sauce and tip it into a baking dish. Mix the breadcrumbs and extra Cheddar and scatter over the top.
6. Bake. Bake at 200°C (180°C fan, gas 6) for 20 to 25 minutes until bubbling and golden.

How to make a smooth cheese sauce

The secret to a silky sauce is patience. Add the milk slowly, whisking each time, and let the sauce simmer long enough to lose the raw flour taste. Warm milk helps prevent lumps.

Always add the cheese off the heat. If the sauce is too hot, the cheese can turn grainy or oily. Stir gently until it melts, and if the sauce thickens too much, loosen it with a splash of milk.

Choosing the right pasta

Macaroni is the traditional choice because its short, curved tubes trap the sauce, but other shapes work just as well. Penne, rigatoni, fusilli and shells all hold plenty of cheese sauce. Avoid long, thin pasta, which does not pick up the sauce in the same way.

Whatever shape you choose, cook it until just short of tender. The pasta carries on softening as it bakes, and slightly firm pasta gives the finished dish a better bite. Gluten-free pasta works too, but check it a minute or two earlier.

Tips for the best macaroni cheese recipe

• Use strong, mature Cheddar. Mild cheese gets lost against the pasta.
• Slightly undercook the pasta so it does not turn soft in the oven.
• Make the sauce a little looser than you think. The pasta absorbs liquid as it bakes.
• Add mustard and nutmeg. They boost the cheese flavour without being noticeable.
• Salt the pasta water generously. It is the only chance to season the pasta itself.

Baked or stovetop macaroni cheese?

Baked macaroni cheese has a firm, golden top and a thicker texture, which is ideal for a Sunday supper. The stovetop version is quicker and creamier: simply stir the cooked pasta into the sauce and serve straight away.

If you prefer a stovetop version, make the sauce a little looser and serve it immediately. For a crisp finish, put it under a hot grill for a few minutes.

Macaroni cheese variations

• Bacon and leek: fry chopped bacon and leeks and stir them in before baking.
• Tomato: lay sliced tomatoes over the top before adding the breadcrumbs.
• Spicy: add a pinch of cayenne or a spoonful of hot sauce to the cheese sauce.
• Blue cheese: replace some of the Cheddar with Stilton for a punchy flavour.
• Cauliflower: mix cooked cauliflower into the pasta for extra vegetables.

Make ahead, storing and freezing

Assemble the dish up to 24 hours ahead, cover it and keep it in the fridge. Bake from cold, adding 10 minutes to the cooking time. Leftovers keep for up to three days in the fridge.

To freeze, cool the baked dish completely and freeze for up to three months. Defrost overnight, add a splash of milk and reheat in the oven at 180°C until hot throughout.

What to serve with macaroni cheese

Macaroni cheese goes well with a crisp green salad, steamed greens or sliced tomatoes dressed with vinaigrette. For a heartier meal, serve it with roast chicken, ham or sausages. It also makes a comforting side dish at a Sunday lunch, next to Yorkshire puddings and gravy.

Final thoughts

This macaroni cheese recipe is straightforward and deeply satisfying. Make a smooth sauce, keep the pasta slightly firm, and finish with a crisp, cheesy top. It is a dish that rewards simple technique. You can read more about its history in this macaroni and cheese overview.

Frequently asked questions

Which cheese is best for macaroni cheese?

Mature Cheddar gives the classic flavour. Adding a little Parmesan or Gruyère gives extra depth and a better crust.

Why is my macaroni cheese sauce grainy?

The sauce was probably too hot when the cheese was added. Take the pan off the heat before stirring in the cheese.

Can I make macaroni cheese ahead of time?

Yes. Assemble the dish, cover it and chill for up to 24 hours before baking.

Can I freeze macaroni cheese?

Yes. Freeze it for up to three months and reheat in the oven with a splash of milk.