Macaroni Cheese

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Macaroni Cheese is one of my children’s favourite supper dishes. They prefer it without the onion, but I often add some cubes of cooked bacon or ham to the sauce when I’m adding in the macaroni.


  • 8 ozs (225 g/ cups) macaroni
  • 4 pints (2.3 L/10 cups) water
  • 1 teasp. salt
  • 4 ozs (110 g/1 cup) chopped onion or spring onion, including green stalks (optional)
  • 2 ozs (55 g/½ stick) butter
  • 2 ozs (55 g/½ cup) flour
  • pints (900 ml/ cups) boiling milk
  • ¼ teasp. Dijon mustard
  • 1 tablesp. chopped parsley (optional)
  • salt and freshly ground pepper
  • ozs (145 g/ cups) grated mature Cheddar cheese

1 × 2 pint (1.1 L) capacity pie dish


Bring 4 pints (2.3 L/10 cups) of water to the boil with 1 teaspoon of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together; cook until just soft, 15 minutes approx. Meanwhile melt the butter and sweat the onions gently in it until soft, 8-10 minutes approx. Add in the flour and cook, stirring occasionally for 1-2 minutes. Blend in the milk gradually and bring back to the boil; keep stirring. Add ¼ teaspoon of mustard, the parsley, salt and freshly ground pepper to taste, and ozs (70 g/generous ½ cup) of the cheese. Stir in the cooked macaroni and turn into a pie dish. Sprinkle the top with the remaining cheese. Reheat in a hot oven, 200°C/400°F/regulo 6, or under the grill until the top is brown and bubbly.

This is good served with cold meat, particularly ham.