Ultimate Macaroni Cheese

    1 hour 15 min

    This vegetarian pasta bake, has comfort food written all over it. The four cheese blend, makes this macaroni cheese stand out from the rest.

    21 people made this

    Serves: 16 

    • 450g macaroni
    • 175g butter
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons dried mustard powder
    • 1 large onion, finely chopped
    • 100g plain flour
    • 3 1/3 (410g) tins evaporated milk
    • 225g grated mature Cheddar cheese
    • 225g processed cheese, such as Kraft singles, unwrapped and chopped
    • 225g grated mild Cheddar cheese
    • 225g cottage cheese
    • 110g butter
    • 150g seasoned croutons

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
    3. Melt 175g butter in a saucepan over medium heat and stir in salt, black pepper and mustard powder. Add the onion, stir a few times to coat with butter and cook until translucent, stirring occasionally, about 5 minutes. Gradually stir in the flour and mix until smoothly combined with the butter. Gradually pour in the evaporated milk and whisk until the sauce is thickened and bubbly, about 5 more minutes.
    4. Stirring constantly, mix in the Cheddar cheese, processed cheese and mild Cheddar cheese until the cheeses have melted and incorporated into the sauce. Stir in the cottage cheese. Mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking tin.
    5. Melt 110g butter in a large frying pan and toss the seasoned croutons with the butter until thoroughly coated. Press the buttered croutons into the top of the macaroni and cheese.
    6. Bake in preheated oven until bubbly and the croutons have turned golden brown, about 30 minutes.

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    Reviews in English (16)


    This is my recipe and there is a mistake in the instructions. When I submitted it for kitchen approval, the instructions in step 3 said to melt 1 1/2 sticks of butter (3/4 C) and they changed it to 1 1/2 cups - yikes! That's DOUBLE what I use for the sauce. I don't know who to contact to correct the mistake they made when they changed my instructions.  -  29 Sep 2010  (Review from Allrecipes US | Canada)


    Had to cut back on portions because this definitely makes enough for a crowd. Tastes the way macaroni and cheese should taste - creamy, tangy and just the right consistency. Thanks.......  -  24 Sep 2010  (Review from Allrecipes US | Canada)


    WOW. This recipe is wonderfully rich and delicious! I halfed it and it worked perfectly in our small oval casserole dish. We will definitely be making this one again!  -  29 Sep 2010  (Review from Allrecipes US | Canada)