Macaroni cheese with rosemary sourdough croutons


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

This dish can easily turn into a blobby mess if you overcook the pasta, so aim to have it just on the hard side of al dente. Make your white sauce slightly runnier than normal (only just coating the back of a spoon) because pasta absorbs moisture and also dries out a bit in the oven.



Preheat the oven to 220°C/fan 200°C/gas mark 7.

Cook the pasta in plenty of salted boiling water for 1–2 minutes fewer than the packet instructions, until barely al dente.

Meanwhile, make the cheese sauce. Melt the butter in a saucepan, add the flo