Homemade Macaroni Cheese Recipe….

My homemade Macaroni Cheese recipe is what I’d call my signature dish if I ever decided to audition for Masterchef (not that I would with my lack of culinary skills) because everyone who tries it, loves it!

I can guarantee that if I ask either of the kids what they want to see on our meal plan, they’ll ALWAYS ask for homemade macaroni cheese and I’m pretty sure that 90% of the meal plans that I’ve ever shared on here will have featured this meal in one form or another.

We’ve had it with cooked broccoli or cauliflower added to it, with crispy bacon served chopped up on top, with leftover gammon stirred through it and even with chilli added to spice it up – in fact, we once we used spicy cheese instead of cheddar to really mix it up. 

We have it as a meal as it is, or as a side dish with something else but I do reduce the recipe down by a half or two thirds when that’s the case.

Homemade Macaroni Cheese Recipe....

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This homemade macaroni cheese recipe is an absolute classic. It's easy and cheap to make but is the ultimate in comfort food that everyone in your family is going to love!

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Ingredients

• 300g Macaroni
• 800ml Milk
• 50g Butter
• 50g Plain flour
• 200g Grated Cheese

Instructions

1. Cook the macaroni (or any other pasta - we like spaghetti sometimes) according to the instructions on the pack
2. While the pasta’s cooking, melt the butter in a pan, add the flour and stir for a few seconds until it's all combines and looks like a gooey ball of mess - this is actually a roux, commonly used in sauces that need thickening up like this one.
3. Gradually pour in the milk and stir it frequently until your sauce starts to bubble and thicken.  I use a whisk when I first start adding the milk as it's easier to whisk the milk into the roux at this stage but once all of the milk has been added I switch to my wooden spoon.
4. When the white sauce has thickened add about two thirds of the cheese to the pan (save a bit for the topping though) and stir until it’s all melted in.
5. Add the drained, cooked pasta to the sauce and stir together before pouring it all into an ovenproof dish and topping it with the rest of the grated cheese.
6. Bake in the oven for about 10 minutes until the top goes brown and bubbly.

Notes

I use mild cheddar as that's what I have in but if you use a stronger cheddar then I'd say you can easily use less cheese as the flavour is stronger.

As much as we have our homemade macaroni cheese on a weekly basis, I don’t tend to batch cook it as this is one recipe that tastes a million times better fresh out of the oven.  

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