300g dried macaroni pasta

25g butter

25g plain flour

600ml skimmed UHT milk

1/2 tsp English mustard

100g cheddar cheese, grated

30g parmesan cheese, grated

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1. Bring a large pan of salted water to the boil. Add the pasta, boil for 5 minutes and then drain.
2. Meanwhile, heat the milk in a small pan. In separate, large saucepan, melt the butter then add in the flour, beating quickly until it forms a smooth white sauce. Whisk in the hot milk gradually until it’s all incorporated and bring to the boil. Turn down to a simmer, stir in the mustard and season with salt and pepper. Cook for another 5 minutes, stirring frequently. Add the par-cooked macaroni pasta to the pan and cook, stirring for a further 3-4 minutes. The starches in the pasta will thicken the sauce further as it cooks.
3. Preheat the grill to medium. Remove the sauce from the hob and stir in two thirds of the cheddar cheese and a third of the parmesan.
4. Transfer to an ovenproof dish. Sprinkle over the remaining cheeses and grill for 5-7 minutes, until the cheese is golden and the sauce is bubbling.
Serve and enjoy!

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