Ingredients

  • 500 g macaroni pasta
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 500 ml whole milk
  • 200 ml double cream
  • 250 g mature cheddar cheese, grated
  • 100 g Red Leicester cheese, grated
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp of Nutmeg
  • Salt and pepper to taste
  • 100 g breadcrumbs (for topping)

Method

Bring a large pot of salted water to the boil. Add macaroni and cook until al dente (about 8–10 minutes). Drain and set aside.

In a different dry large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk and cream until smooth (This is known as a bechamel). Simmer gently for 5 minutes until thickened. Stir in cheddar, red Leicester, mustard, paprika and nutmeg. Season with salt and pepper.

Add cooked pasta to the cheese sauce and mix well. Transfer to a buttered ovenproof dish. Mix breadcrumbs with olive oil and sprinkle over the top. Bake at 200°C / 180°C fan for 20–25 minutes until golden and bubbling. Remove from oven, sprinkle with parsley, and serve hot with vegetables or garlic bread.

Tips for best results

  • Use a mix of cheeses for depth of flavour.
  • Whisk the sauce constantly to avoid lumps.
  • For extra indulgence, stir in crispy bacon or caramelised onions.
  • Make ahead: assemble and refrigerate, then bake fresh when ready.

Simple flavour variations

  • Mediterranean: add roasted peppers, olives, and sun-dried tomatoes.
  • Rustic French: stir in sautéed leeks and finish with Gruyère cheese.
  • Spicy Kick: add jalapeños and a pinch of cayenne pepper.

Leftover Mac and Cheese Ideas

Mac & Cheese Bites

  • Scoop cold mac and cheese into balls.
  • Roll in breadcrumbs and bake or fry until crisp.

Mac & Cheese Toastie

  • Spread between two slices of bread with extra cheese.
  • Pan-fry until golden and gooey.

Mac & Cheese Stuffed Peppers

  • Spoon into halved peppers.
  • Bake until peppers are tender.

Storing and reheating mac and cheese

Cool quickly within 1–2 hours, then store in glass airtight containers.

Fridge: keep up to 3–4 days.

Freezer: portion and freeze; keep up to 2–3 months.

Reheat (best): bake covered at 180°C for 20 minutes, adding a splash of milk if needed.

Reheat (quick): microwave in covered dish for 3–5 minutes, stirring halfway.