About this recipe:A deliciously rich and comforting macaroni cheese.
225g (8 oz) uncooked macaroni
50g (2 oz) butter
2 1/2 tablespoons plain flour
275g (10 oz) grated mature Cheddar cheese
50g (2 oz) grated Parmesan cheese
750ml (1¼ pints) milk
30g (1 oz) butter
50g (2 oz) dried breadcrumbs
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Method Prep:20min › Cook:30min › Ready in:50min
Cook macaroni according to the package directions. Drain.
In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.