Macaroni Cheese

Ultimate comfort food.


  • 400 g cooked macaroni elbows (al dente)
  • sauce;
  • 50 g plain flour
  • 50 g butter
  • 700 ml milk
  • 1 bay leaf
  • 1 small onion
  • salt and pepper
  • 1 tsp mustard powder
  • 175 g grated cheddar cheese


  1. Pre-heat oven to 220°C (430°F/Gas 7).
  2. Place the milk in a small pot and add the whole onion and bay leaf.
  3. Bring to a boil, switch off the heat and infuse the flavours.
  4. Melt the butter in a pot and stir in the flour and allow to cook for 3 minutes.
  5. Remove the onion and bay leaf from the milk.
  6. Stir in the mustard powder.
  7. Gradually pour the warm infused milk into the roux and whisk continuously over a medium heat to avoid lumps.
  8. Allow to cook for 5 minutes.
  9. Stir in half the cheese and the cooked macaroni elbows.
  10. Season with salt and pepper.
  11. Place in an oven proof dish, sprinkle with the remaining cheese and place in the pre heated oven for 20 minutes or until the top has turned golden.
  12. Serve immediately.


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