Ultimate comfort food.


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


  • Pre-heat oven to 220°C (430°F/Gas 7).
  • Place the milk in a small pot and add the whole onion and bay leaf.
  • Bring to a boil, switch off the heat and infuse the flavours.
  • Melt the butter in a pot and stir in the flour and allow to cook for 3 minutes.
  • Remove the onion and bay leaf from the milk.
  • Stir in the mustard powder.
  • Gradually pour the warm infused milk into the roux and whisk continuously over a medium heat to avoid lumps.
  • Allow to cook for 5 minutes.
  • Stir in half the cheese and the cooked macaroni elbows.
  • Season with salt and pepper.
  • 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.
  • Serve immediately.

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