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Herb Crusted Baked Macaroni Cheese

Published Thursday, 18 October, 2012 by Sebastian

Lunch on a busy day



  • 250g / 9oz macaroni.
  • 40g / 1, ½oz butter.
  • 40g / 1, ½oz plain flour.
  • 500ml / 1pint milk.
  • 50g / 2oz breadcrumbs.
  • 75g / 3oz your favorite herb/herbs, chopped.
  • 250g /9oz grated cheddar.
  • 50g / 2oz grated parmesan.
  • salt and pepper, pinch of both.


You will need:

boiling pan, x 1 (big enough to fit the macaroni in).

boiling pan, small, x 1 (for the cheese sauce).

oven proof baking dish, x 1. (big enough to fit all the macaroni in).

colander, x 1.

knife, x 1.

chopping board, x 1.

wooden spoon, x 1

cheese grater, x 1.


1. Fill a boiling pan with enough water to submerge the macaroni and then bring to the boil. Once boiling, add the macaroni and turn the heat down to a simmer and leave for around 10 – 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). Once ready remove using a colander and drain well.

2. In the meantime melt the butter in a small boiling pan on a medium heat. Once melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk bit by bit whilst stirring continuously until all the milk is used and you are left with a thick, pourable white sauce.

3. Add the chopped herbs, grated cheddar cheese and parmesan (saving a little of both for the topping) to the white sauce and continue stirring until combined. Mix the cheese sauce in with the macaroni and season to taste. Lastly pour the macaroni cheese into the oven proof dish and top with the leftover cheese, salt and pepper and the breadcrumbs. Finally place in an oven pre heated to 200 degrees for 12- 15 minutes (until the top is golden brown) then enjoy.

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