Macaroni Cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This must be the first cheesecake made without cream cheese! It is made the original way with a good Cheddar sauce. So what makes it into a cheesecake? I’ll leave you to read the recipe and find out!


  • 350 g (12 oz) dried macaroni
  • A knob of butter


To make the sauce, melt the butter in a saucepan and add the flour. Cook on a low heat, stirring from time to time, for 8–10 minutes. While the ‘roux’ is cooking, stud the clove through the bay leaf onto the onion (if using) and place in the milk. Heat the milk slowly, so the flavour of the onion and aromatics will infuse into it. Add the milk to the roux, a ladle at a time, stirring well and b