Mac and cheese

    50 min

    This mac and cheese is a nice comforting family dinner everyone will love. This recipe uses penne pasta instead of macaroni.

    London, England, UK
    32 people made this

    Serves: 4 

    • 500g penne pasta
    • 100g butter
    • 100g plain flour
    • 1 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 700ml milk
    • 400g white Cheddar cheese, grated
    • 150g Red Leicester cheese or red Cheddar cheese, grated
    • 1 teaspoon Dijon mustard
    • 50g golden breadcrumbs
    • 1 tablespoon melted butter

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Cook the penne pasta in a large saucepan of boiling salted water until pasta is cooked (cook according to the instructions on the pack), then drain water and set aside.
    2. In a saucepan, melt the 100g butter over a medium heat then mix in the flour and cook for about 3 minutes to form a roux (thick paste of flour and butter). Add the cayenne, black pepper and salt.
    3. Preheat the oven to 180 C / Gas 4.
    4. Gradually pour the milk into the roux, and stir (or whisk) continuously for about 5 to 10 minutes until sauce is thickened. Remove the saucepan from the stove and add half of the cheese (both red Leicester and white Cheddar) and stir until it is combined with your sauce. Add the teaspoon of Dijon mustard.
    5. Mix the penne pasta with your cheese sauce and transfer all into an oven proof dish. Sprinkle remaining cheese on top. Mix breadcrumbs with the 1 tablespoon of melted butter and sprinkle on top of the pasta.
    6. Bake in the oven until breadcrumbs are browned slightly, about 15 to 20 minutes. Remove from the oven and serve hot.

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    Average global rating:

    Reviews in English (3)


    I thought this recipe could be improved a lot when I made it the the sauce was really watery and it never cooked even though I had it on the right temperature. the next time I will be using BBC Food.......  -  15 Apr 2017


    The problem with this recipe was the amount of pepper and cayenne pepper. I halved it and it as still very fiery. I was the only person who managed to finish it.  -  02 Nov 2016


    I really enjoyed making this (with a slight twist), living alone means making dishes to freeze or else split measures and this recipe is perfect for both. having followed the instructions I have created two individual dishes that as I type, are bubbling nicely in the oven. As a twist, (and not having any Red Leicester to hand), I crumbled up 50g of Stilton into the main mix (step 4 above), and this has given it a very nice little kick.  -  26 Jan 2016