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Nutrition: Per serving (10)

  • kcal679
  • fat38g
  • saturates23g
  • carbs51g
  • sugars6g
  • fibre3g
  • protein31g
  • salt2g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.

  • step 2

    In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, yeast extract and vinegar and taste for seasoning, adding salt and pepper as needed.

  • step 3

    Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.

Recipe from Good Food magazine, August 2017

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Comments, questions and tips (19)

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Overall rating

A star rating of 4 out of 5.64 ratings

shadboltce

question

How much evaporated milk needs to be added? Thanks

y210043of14332

looks like aids in a tin

theonlymermaid72111

Absolutely awful,yuk !!!

Chiefchef12345

I respectfully disagree this dish is spectacular!

- Joseph Lunt

christofurry3hJOEtYN

Made this for my adult children who all love Mac n cheese. Only one ate it - too much yeast extract (1 Tbsp!!) and cayenne pepper apparently ☹️ (£18 not well spent)

y210043of14332

oi dont speak to my chris like that ❤😁😁💕❤

edward.borland

Has anyone tried this with Vegemite? Obviously a step up. :-)

Mrs_Bee

Delicious recipe, we have a comforting “normal” version we have used for years, but this is a lovely alternative for a change now and then. Thank you.

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