Macaroni cheese


  • 250g macaroni (or other paste)
  • 40g salted butter
  • 40g plain flour
  • 1 pint milk
  • 250g strong cheddar, grated
  • 1 large table spoon of creme fresh
  • Extra cheese, grated, for topping


  • Preheat the oven to 200oC
  • Cook the pasta in a large pan of boiling salted water until almost cooked but with a little bite remaining (about 6 mins for macaroni)
  • Meanwhile melt the butter in a pan, add the flour and stir together and then let cook for around 3 minutes on a low heat
  • Gradually stir in the milk until the mix thickens but is still loose. If it’s lumpy at all just whisk until the lumps are gone
  • Add your grated cheddar and continue to stir until melted in
  • Transfer your pasta into your sauce as well as a little if the pastas cooking water
  • Mix all together and add the solos of creme fresh. – Transfer into an oven proof dish if needed at this point
  • Top with your additional cheese choice. I used more cheddar but parmesan works really well
  • (You can also add things like nutmeg or mustard or herbs at this point…but I wanted childhood comfort food so didn’t this time)
  • Bake for 15-20 minutes until golden and bubbling. – Rest for 5 minutes before you eat…or you will have a burnt mouth