Name: Best Macaroni Cheese
Yield: Serves 4–6
Ingredients: 40 g fresh breadcrumbs; 1 onion, diced; salt and black pepper to season; tomato and red onion salad to serve (optional); 200 g mature Cheddar cheese, grated; a pinch of English mustard powder; 1 tbsp vegetable oil; 80 g vegetarian Parmesan-style cheese, grated; olive oil for drizzling; 900 ml cold whole milk; 40 g unsalted butter; 40 g plain flour; 400 g dried macaroni (or rigatoni, which is my preference)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Macaroni cheese has been my favourite food since I was a child, and nothing has changed over the years – I would still gladly eat it every day, if my conscience didn’t prevent me from doing so! (This version is definitely ‘worth the calories’, as Prue would say.) Until recently I used to think it was a waste of posh Cheddar to use it in a sauce, and I would save it for cheese boards. Now I’ve realized the error o