Best Ever Macaroni Cheese Recipe

Best Ever Macaroni Cheese Recipe

Best Ever Macaroni Cheese Recipe



250g dried macaroni

sea salt, black pepper

freshly ground black pepper

25 g butter

1.5 heaped tablespoons plain flour

2 cloves garlic, peeled and finely sliced

1-2 bay leaves  - optional

0.5 litre low fat milk

2-3 tomatoes

200g Cheddar cheese, freshly grated

big pinch nutmeg, optional

olive oil


Optional Toppings

4-6 rashers streaky bacon

3 onions, finely sliced and fried

3 tablespoons butter

2 handfuls breadcrumbs


  • Boil a large pan of salted water
  • Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux
  • Add the sliced garlic and keep stirring until golden
  • Slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce
  • Bring the mixture to the boil, then leave it on a low heat to simmer         and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7
  • Add the pasta to the pan of boiling salted water and cook according to the packet instructions
  • Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper
  • Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat
  • Stir in your grated cheese, chopped tomatoes and a pinch of nutmeg
  • Adjust the flavour to get it right. You want it to be slightly too wet because it  will thicken up again in the oven, so add a little more water if needed
  • Transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious
  • While it's cooking, put the bacon, onions, breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the mixture is crunchy and golden. Remove from the heat and place on top of your macaroni cheese just before serving

Real Comfort Food!