The best mac and cheese

    55 min

    Amazingly cheesy! This pasta bake can be made with your favourite small pasta shapes and is ready in just under an hour, so perfect as a midweek supper. Serve alongside a salad or seasonal veg for a complete meal.

    Norfolk, England, UK
    5 people made this

    Serves: 4 

    • 50g baguette, cut into small chunks
    • 6 tablespoons butter
    • 350g spiral or other short pasta
    • 1 garlic clove, finely chooped
    • 1 tablespoon mustard of your choice
    • 3 tablespoons plain flour
    • 500ml skimmed milk
    • 250g Cheddar, grated
    • 50g Parmesan cheese, grated (vegetarian alternative )

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / 180 C fan / Gas 6.
    2. Spread the chunks of bread over a baking tray, drizzle with 1 tablespoon melted butter and season.
    3. Bake for 6 minutes until crisp, then remove from the oven and set aside. Keep the oven on.
    4. Bring a saucepan of water to the boil over a high heat. Add the pasta and cook for 2 minutes less that stated on the packet instructions. Drain.
    5. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 minute, then stir in the flour. Cook for 1 minute more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 minutes, whisking constantly until thickened. Take off the heat, then stir in all the Cheddar and half the Parmesan.
    6. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan.
    7. Bake for 20 minutes until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

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    Reviews in English (1)


    rather than parmesan, i put Edelpilz on top and it was gorgeous and it also had a slight hint of spiciness and with a big bite it was amazing. It was heaven on a fork.  -  15 Dec 2015