Macaroni cheese might not be the most complicated dish to make but the difference between good and bad versions is huge. The latter can evoke memories of bland and chewy school dinners, but a plate of great macaroni cheese will delight almost anyone. There are fantastic vegan and gluten-free versions, too, so no one has to miss out.
This recipe from Richard Coates, formerly of BBQ restaurant Bodean’s and now group executive chef at Gourmet Burger Kitchen, takes the classic formula for the dish and adds heat in the form of English mustard and uses Gruyère cheese for extra flavour.
Even if you already have a tried-and-tested macaroni cheese recipe, it’s worth giving this one a try, just in case it becomes your new go-to. Whether it’s a quick midweek meal or a dinner party, whipping up restaurant-quality mac and cheese in around 20 minutes is always going to be a solid option.
If this dish tickles your tastebuds, give this baked beans recipe from Coates a go. He’s also explained how to cook the perfect steak. Or for another pasta recipe, try this healthy spaghetti carbonara recipe from chef Adam Gray. Or for something quick, you can’t go wrong with any of these Joe Wicks recipes.
Macaroni Cheese Recipe
Method
- Boil a pan of water and cook the macaroni for 12 minutes.
- While the pasta is cooking, make béchamel sauce by mixing the butter, flour and milk in a separate saucepan on a medium heat. Cook it for 20 minutes, stirring frequently to achieve a consistent texture.
- Add a dash of double cream to the sauce and mix in.
- Bring the sauce to the boil, then add in your cooked macaroni and stir for three to four minutes so it heats through.
- Stir in the English mustard.
- Take it off the boil and drop in a big handful of Gruyère cheese.
- Empty the whole saucepan into a baking dish, then top with more cheese and some breadcrumbs. Place it under the grill for a few minutes to brown the top.
- Sprinkle with chopped parsley before serving.
Ingredients (Serves One)
- 60g macaroni pasta
- 30g butter
- 30g flour
- 240ml milk
- Dash of double cream
- 1tsp English mustard
- 1 block Gruyère cheese, grated
- Breadcrumbs
- Handful of parsley, chopped
