45 mins
Macaroni Cheese
Recipe by Graham
Macaroni Cheese is definitely one of my favourites and is really very easy to make. No need to serve anything with it... just on its own it provides a substantial meal for hungry people.
All cooks have their own version of Macaroni Cheese so there is no absolute set standard by which to decide or judge. Just play with the recipe to suit yourself. Here's my version of this all time classic...
Macaroni and Cauliflower Cheese 
Mackerel and Bacon Salad Ingredients for Macaroni Cheese
Currently displaying quantities in US Imperial Measurements
How to Cook Macaroni Cheese
- Bring a large pan of slightly salted water to the boil then add the macaroni. Cook according to the instructions on the packet (usually about 7-8 minutes in boiling water). While it's cooking, make the Cheese Sauce (and if you decide to cheat and use packet sauce, just don't tell me about it!!)
- Peel and chop the onions into small pieces. Fry them gently in the fat (oil) for about 10 minutes, turning frequently, until they become limp and translucent. De-rind the bacon (if necessary) and chop into small pieces. Fry this for just 2 or 3 minutes along with the onions in the frying pan.
- When cooked, drain the macaroni and then return it to the pan. Add the onions and bacon from the frying pan and the cheese sauce (which may, or may not, have come from a packet!!). Stir well, then season with salt and freshly ground pepper. Place this mixture into an oven-proof casserole dish then grate (shred) and sprinkle the cheese over the top. Slice the tomato and lay the slices on top of the cheese then put the dish (uncovered) in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for about 20 - 25 minutes until the cheese is nicely browned on top.
- Serve just as it is or with liberal helpings of tomato ketchup.
GRAHAM'S HOT TIP:
If you want to 'spice it up a bit' you can add ½ teaspoon of English mustard powder (the hot stuff) to the mixture before placing it in the casserole dish. Just be sure to stir it well in!
Reviews of Macaroni Cheese
 September 29 2014I have made this recipe 3 times now - trying different cheeses. So far a mixture of sharp cheddar and smoky gouda is the fave. I also use slightly less pasta so it is cheesy and gooey. I have made several homemade mac n cheese recipes that I got online and this is the best! This is CRAZY GOOD!! Heavenly alabamagirl (4 reviews) |
 December 13 2013Absolutely the best mac and cheese recipe I've ever made; this one is taking the place of my go-to recipe. I used a mixture of Tillamook Reserve sharp cheddar, Cabot white cheddar, and an excellent double-cream Gouda, and topped it all with panko and baked it. Heaven on a plate. Everyone in my family had seconds, even my notoriously picky grandpa! tiffany (5 reviews) |
April 26 2013 Holy God it's tasty. My kids prefer the box, but they're just going to have to suck up and deal - this is SO much better it's not even remotely funny. Madison (2 reviews) |
What To Eat Tonight
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No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
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