Traditional Macaroni Cheese

Perfect meal for the early stages of the new academic year

Preparation Time

h m

Cook Time

h m





Step 1:

  • You will need:
  • Step 2:

  • Step 3:

  • boiling pan, x 1 (big enough to fit the macaroni in).
  • Step 4:

  • boiling pan, small, x 1 (for the cheese sauce).
  • Step 5:

  • colander, x 1.
  • Step 6:

  • knife, x 1.
  • Step 7:

  • chopping board, x 1.
  • Step 8:

  • wooden spoon, x 1
  • Step 9:

  • cheese grater, x 1
  • Step 10:

  • Step 11:

  • method:
  • Step 12:

  • Step 13:

  • 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.
  • Step 14:

  • Step 15:

  • 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.
  • Step 16:

  • Step 17:

  • Step 18:

  • 3. Lastly, add the grated cheddar cheese and parmesan to the white sauce and continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste and then enjoy.