This is great comfort food, and you can add your own twist.
Servings 4
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes


  • 300 g dried macaroni
  • 1 tbsp medium onion, peeled and very finely chopped
  • 2 tbsp olive oil
  • 60 g butter, softened
  • 50 g plain flour
  • 1 milk
  • 200 g strong Cheddar cheese, grated
  • pinch or two of nutmeg
  • tbsp English mustard, level
  • vegetable stock cubes, (15g)
  • 4 tbsp fresh basil, chopped
  • salt
  • freshly milled black pepper
  • 4 slices white bread, crusts removed and made into crumbs


  • Cook the macaroni in plenty of boiling water until just cooked, drain well, add a tbsp oil to stop the pasta from sticking together.
  • Warm the olive oil and add the onion and cook for 5 minutes to soften.
  • Add the milk and the stock cube, bring to a boil.
  • Meanwhile, mix the butter and flour to form a paste.
  • Once the milk is boiling, turn down the heat to a simmer, whisk in the butter and flour mixture, and cook for 2 minutes.
  • Take off the heat and stir in 175g of the cheese and the cooked macaroni.
  • Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil.
  • Spoon into an ovenproof dish, top with the 25g grated Cheddar and the breadcrumbs, brown under a hot grill or in the oven for about 10 minutes.
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Nutrition Facts
My Macaroni Cheese
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Cheese, Pasta
Cuisine ITV This Morning
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